I love you @marthastewart. It’s plain and simple as to why. I found this amazing recipe for no churn ice cream on her site last year. One of the main reasons I thought it was great was because it didn’t require an ice cream maker. If I can’t borrow it, I don’t want it taking up space on my very limited countertop. Even though I’m in Bed, Bath & Beyond almost on a weekly basis, I try to restrain myself from buying things I don’t need. Cough, cough….okay so maybe I have a few things that I don’t need but HAVE TO BUY.
To be honest, I actually enjoy going OUT for my ice cream treat….no muss no fuss. Whether it’s to 33 flavors or the local froyo shop, to me it’s all about the excursion and the end deal. Quick fact: I can eat ice cream everyday with no regrets (except for maybe an expanding tush).
This year, I decided to add in some fruit to this recipe. There were berries lurking around in the fridge and they had still not grown FUR on them, which was a bonus. I had a full container of blackberries, a half container of blueberries and about 8 raspberries that were still decent looking.
For this shoot, I also wanted to use some blackberries with a frosted look on them. I’m going to let you in on a secret. I actually googled how to get your blackberries to look like the photo below. See how they are all grey and frosty looking like something out of a Tim Burton movie? Well….
I googled myself blue and believe it or not I came up with NOTHING. So I tried a very sophisticated experiment and I’m going to give you the step by step process, I think you may just be thankful and amazed that you will now know how to do this.
Step 1 – wash your berries
Step 2- place them in bowl and freeze them
Glad I could share this with you. The moral of that story is…..not everything that looks difficult to do is difficult to do…..or this was just a case of dumb luck. I was both lucky and dumb for thinking that there was some sort of a “magical” process here.
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 cups cold heavy cream
- 2 cups mixed berries, pureed and strained well through a sieve (you can also use frozen berries if you are in a pinch)
- In a medium bowl, stir together condensed milk and vanilla.
- In a large bowl, using an electric mixer (or stand mixer or food processor), beat cream on high until stiff peaks form, 3 minutes.
- With a rubber spatula, gently fold whipped cream and berries into condensed milk mixture. Pour into a 4½-by-8½-inch loaf pan. Freeze until firm, 6 hours
- note: there is another way of adding in the berries as well. Partially thaw your ice cream (10 -15 minutes on the counter) and place into food processor, add in fresh or frozen berries and blend until smooth.
- Refreeze and serve when firm - about 2 hours.