Heavy cream whipped to stiff peaks, with sweetened condensed milk (or yolks, then whipped whites) and flavorings folded in, and frozen in a pan without stirring and without a machine.
Whip the cold cream until firm and holding its shape.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2
Fold the condensed milk into the whipped cream gently, so the whipped cream doesn't deflate.
⚙ FoldingSilicone spatula
💡Sweetened condensed milk is thick: its sugar keeps the ice cream soft and scoopable even without stirring in the freezer.
💡Fold, don't stir: the air in the whipped cream is what replaces the ice cream machine.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
3
Transfer to loaf pan, cover and freeze at least 6 hours, without stirring.
Loaf panFreezer
670calories
9 gprotein
49 gcarbs
47 gfat
● protein 5%● carbs 30%● fat 65%
Per serving (208 g), of 4 servings
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⚖ About the ingredients
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Possible additions: Eggs (separated) · Sweetened condensed milk · Lemon juice · Sugar · Yolks · Sour cream · Instant coffee · Hot water for dissolving the coffee · Dark chocolate · Cocoa powder · salt · Lemon zest · Vanilla · Halva · Pistachios · Cooked fruit puree (name of the fruit) (the fruit) · Fresh fruit puree · Stirring while freezing (how often) (every 2 hours) · Softening before serving (minutes) (5) · Cream cheese · Raw tahini · Honey · Sesame on top · Serving (in slices, with fresh fruit)
