By Claire
Nutritional Info(100g) 
- Lemon 
- Berries 
- Berries 
- Berries 
- Berries 
- Condensed milk 
- Whipping cream 
No-churn berry ice cream
Ingredients
- ½ unwaxed lemon, finely grated zest and juice
- 450g/1lb mixture of berries (e.g. strawberries, raspberries, blackcurrants, blackberries)
- 397g tin condensed milk
- 600ml/1 pint whipping cream
Method
-
Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk.
-
In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point.
-
Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour.
-
Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight.
Like this? Then we are sure you will also like these:
0 - Comments/Reviews
No-churn berry ice cream