HomemAde, egg-free & no ice-cream maker necessary!

Like most people I do like a good creamy ice-cream but I must admit I have on many occasion been put off when I get the “eggy” taste in some ice-cream. Making homemade ice-cream has always been on my bucket list of recipes to create and try out. I decided if I had to make my own it had to be an eggfree ice-cream.

Last year my lovely husband bought me an ice-cream maker so I had no excuse to start making my own ice-cream. And if I may say my little compact ice-cream maker has only seen daylight as its sits proudly on my kitchen cabinet and it’s being used a lot, I can say it very proudly I have made NOT bought any ice-cream since then. Ice-cream making has been a real success, so much so that every time I have made it, they have been polished off and well liked by my family and guests – but I kept being asked how can I do ice-cream without an ice-cream maker.

Hence, the need for making ice-maker without an ice-cream maker had to be tried and tested. This is a no-churn, eggless ice cream that can be made in no time using a mixer. The first time I made it I was overwhelmed by how easy, simple it was the ice cream is rich, creamy and outrageously good! Yet so simple to do. The great thing about it, you can experiment with the flavours. Blueberries are in full bloom at the moment, they are sweet no doubt they were the chosen ones for my ice-cream.

So, here’s how it goes: you don’t make a custard and you don’t need an ice-cream maker. When I tasted this ice-cream I have so say, I felt pretty chuffed and now proud to share.

Ingredients – Serves 6-8

• 500gms blueberries, washed
• 2 cups evaporated milk (or condensed milk, I strongly advise to reduce the amount of sugar)
• 3 Tbs castor sugar (or as needed)
• 3 Tbs Greek yoghurt (optional, I only added it to cut the sweetness of the evaporated milk)
• 100mls double cream

Method

1. Place half of the Blueberries in a blender, puree to smooth paste, keeping aside the other half to be used later.

2. In a bowl add the evaporated milk, cream and sugar. Using a hand mixer blend till well combined. Taste and add more sugar if needed.

3. Add the pureed berries, yoghurt and mix well.

4. Pour the blueberry ice cream mixture into a freezer safe bowl. Cover and freeze for 1-2 hours till the edges begin to freeze.

5. After 2 hours take the ice cream out, put it back into the bowl and whisk till creamy and return to the freezer bowl. Now add the rest of the berries and fold into the mixture.

6. You can repeat steps 2 & 3, but I found this is not necessary. I did this only once and left the ice-cream to freeze overnight –

7. To serve let the ice cream stand on the counter-top for 3-4 minutes before scooping and serving.

8. Serve with fresh berries or a squeeze of toffee sauce on top.

Brinda’s Note: Condensed milk is a magic ingredient when making no-churn ice-cream, it’s really creamy and smooth but as you noticed I used evaporated milk instead and trust me it’s just as creamy with less sugar – you can use either one of them.

Do give it a try and experiment of flavours! You will not be disappointed at all. Let me know how you get on @BBungaroo!