St Clements Ice Cream (No Churn)
Since Summer is in full swing (although it has cooled down a bit now!) I thought it was time for yet another ice-cream recipe. This is a really simple no-churn recipe just like my Fry’s Turkish delight ice-cream and my Milkybar ice-cream.
Just like with my other no-churn ice-cream recipes, this recipe uses condensed milk and double cream. The condensed milk is the magic ingredient as it prevents the ice-cream from crystallising, making it no-churn! It really is so simple to make and it tastes delicious too!
Since it’s Summer and I love the St Clements theme, this is the flavour that I’ve gone for. It’s basically just lemon and orange, but I think St Clements just sounds nicer!
To make the ice-cream, just lightly whip together the cream, condensed milk and orange zest until soft peaks form. Layer it with the lemon curd in a 2lb loaf tin, or any container that you have (an old ice-cream tub will do). You can also use a cake tin, just make sure it is deep enough to hold the mixture!
It will take at least 5 hours or so to freeze completely- but it is well worth the wait! Make sure you leave it out for 15 minutes before serving, to give it time to soften.
Enjoy!
St Clements Ice Cream (No Churn)
Easy no-churn ice cream with orange zest and lemon curd.
- Zest of 1 ripe orange
- 8 tbsp Lemon curd
- 600 ml Double cream
- 397 g Tin of condensed milk
Using an electric whisk, whisk the double cream until soft peaks form (be very careful not to over whisk). Add the orange zest and condensed milk and whisk to soft peaks again.
Layer a 2lb loaf tin with half of the ice cream and 4 tbsp of the lemon curd. Swirl it into the ice cream using a cocktail stick. Repeat with the other half of the ice cream and lemon curd. Freeze for at least 5 hours.
To serve, leave to soften for around 15 minutes. Enjoy!
You can use any tin or tub to make this ice cream- it just needs to be able to hold around 2 litres.This ice cream will last for around 2-3 months in the freezer.
