Hey all….yes..I have been a bit out of it lately…blame the summers..! Yes, please do blame the summers…so that you have an excellent excuse to make yourself some creamy….dreamy ice cream 😍
My No Churn, No Cook and egg free Tutti Frutti Ice Cream 🤗🤗 should cool you down I guess….it certainly did cool us down…scoop after scoop were polished off this last weekend and I have been ordered by my man to make some more ice cream ASAP! I will indulge him😘 I always do…..
I prefer ice creams rarely…more of a Popsicle girl..(see my Fruity Volcano Popsicle here …you’ll love it!). But when I do make an ice cream…I make a mean one! It’s always on point! 👌🏼😉 I love ice creams that need no churning machines and fancy equipment….and definitely no fancy ingredients! They need to be simple, easy to put together and they must taste better than the ones at your favourite ice cream place..!
This Tutti Frutti ice cream checks all the right boxes and is big on flavour!! 💃🏻It’s slightly citrusy…..that’s my version. You can go with the classic vanilla flavour or even almond extract would go beautifully. There are infinite options…if you like, add some cardamom flavour or even a bit of saffron (Kesar).
Coming to how to get that beautiful texture which is so creamy and yet has a firmness…. we come across many recipes which are no-cook, no-egg and no-churn but many of these recipes are complicated or call for some preservatives too. I won’t advocate such recipes…I like the idea of making ice cream only because it can be done without any CMC or GMS powders. These are obviously exceptional ingredients to ensure a good textured ice cream, but the challenge lies in making home made ice cream without any of these.
I have used very basic ingredients which are easily available and since it doesn’t need any machine to churn the mixture, a simple wired whisk or an electric whisk can do the magic!
Lets make some ice cream.
Yield: serves 4 (about 8-9 medium sized scoops)
Equipment: electric whisk (wired whisk will do too), an aluminium tin to set the ice cream, a large stainless steel bowl to whisk the ingredients, measuring cups/ spoons, aluminium foil, rubber spatula.
400 ml condensed milk (I used Amul Mithai Mate tin)
1+1/2 cup chilled heavy whipping cream (Amul red tetra packet)
1/4 cup dairy whitener (milk powder)
1/2 cup mixed Tutti Frutti bits
4-5 drops orange gel colour (or even liquid)
1/4 tsp fresh lemon zest
Place the the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.
In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks. It will take about 10-12 minutes manually.
Next add the milk powder and whisk again until it is fully incorporated. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream. Add the lemon zest next. If you are using the colour, add that colour and the tutti frutti bits. Mix everything gently so the the air incorporated into the cream doesn’t escape.
Pour the the mixture into the tin and cover the tin with some aluminium foil. Set it in the freezer for about 2 hours, it will be partially set by then. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes. Pour the mixture back into the tin and cover it again with the foil. Freeze the mixture for 6-7 hours.
To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it😉
Tip: I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the colour or choose any other colour.
Hope you try it out soon…you’ll be revisiting this recipe often which is adapted from my Mango Tutti Frutti ice cream which I had shared last year.