last minute summer ice cream

Dieser Beitrag enthält Werbung – advertising.

 

I admit I rarely have a container w/ ice cream sitting in my freezer.

 

For the record:
There is the exception that I just bought a container of exquisite vanilla ice cream for my espresso mania i. e. to create espresso affogato whenever I think I need a little reward … This is btw independent of season, however, it’s no permanent condition.

 

So sometimes – especially during summer or just before Xmas – I resp. my better half & I suddenly crave for ice cream, homemade ice cream, something special. So it happened on a wonderful sunny, hot Saturday. I started thinking about & evaluating what to find in my pantry. I was lucky.

 

 

In my pantry there was a can of sweetened condensed milk looking forward to its destiny. (I cannot remember of using sweetened condensed milk for anything but homemade ice cream or key lime/lemon pie.)

I always have my fridge stocked w/ Greek yoghurt. It’s summer: so a nice ice cream w/ yoghurt isn’t out of scope.

… & I thought about fruit!

My last post was about jam days; you’ll find that I made a batch of summer jam among others. I defined summer jam as a mix out of chunky cut peaches, nectarines & apricots w/ a solid hint of vanilla: absolutely great for my ice cream.

So what do we need?

 

 

It’s just:

• 1 can sweetened condensed milk
• Greek yoghurt
• fruity jam
• almond flakes.

Let’s start w/ the almond flakes: if you happen to have some roasted almond flakes in your pantry – fine. (Maybe it’s the leftover of a recent baking adventure.) If not start frying the the almond flakes in a pan.

Be careful – within minutes the almond flakes tend to burn.

 

For the record:
I didn’t pay enough attention this time. So some almond flakes got burnt. I picked & discarded … some darker almond flakes won’t spoil the mess.

 

 

Start mixing the sweetened condensed milk & the Greek yoghurt. Add the jam. Add the roasted almond flakes.

 

 

Pour the mess in a container of at least 1000 ml capacity & a matching lid. The container has to be freezer proven.

Put the container in your freezer … After about 1 hour stir the mess w/ a spoon. After another hour: same procedure. After 1 more hour …  I think you got it.

 

 

Finally you get after about 5 hours a wonderful creamy fruity homemade ice cream.

 

For the record:
This is a no-churn ice cream.
I don’t own an ice cream machine … it’s all manual.

 

 

Admire the creamy texture!

 

 

If you store it in your freezer for several days, of course, the ice cream gets hard. Very hard. Your freezer will work at -18° C as mine does – so it’s obvious. I recommend to retrieve the ice cream container from the freezer & let it rest at room temperature for about 15-2o min before you start scooping the ice cream.

 

Enjoy!

 

 

(information on equipment)