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  • MrsJ9T commented on jessyratfink's instructable no churn ice cream recipe2 years ago
    no churn ice cream recipe

    we Love ginger so I use 3 to 4 thumb sized pieces. Chop them up very fine to swirl through use about half a packets of ginger nuts which I think is about 150g, maybe 200g, leave them chunky. I use a combination of coffee granules and grounds. 1 tbsp of strong coffee granules, dissolved in about 2tbsps water and a tbsp of coffe grounds just mixed through. It will almost look like little vanilla seeds dispersed through the ice cream. I don't whip the cream first. Just add all the ingredients together in one bowl and whisk with a hand mixer or stand mixer I mix until well combined and that should do it.

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  • MrsJ9T commented on jessyratfink's instructable no churn ice cream recipe2 years ago
    no churn ice cream recipe

    recipe: 3 lemons, zested and juiced3 limes, zested and juiced300ml double cream1 can of condensed milkPlace all ingredients in a bowl and mix with hand mixer until just thickened. You can then chop up some crystallised ginger (to taste) and some roughly crushed ginger biscuits and swirl these through. Another variation is to just swirl some lemon curd through. Place mixture in a freezer safe container and leave until frozen. It will set very hard so be sure to take it out and rest on the counter for about 10 minutes before you want to serve it.If you want to make a vanilla version, then just leave out the lemon juice and add 2tsp of good vanilla extract instead. I also make a coffee ice cream. I make a strong mixture of coffee granules mixed with about 2tbsps of hot water and mix it in....

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    recipe: 3 lemons, zested and juiced3 limes, zested and juiced300ml double cream1 can of condensed milkPlace all ingredients in a bowl and mix with hand mixer until just thickened. You can then chop up some crystallised ginger (to taste) and some roughly crushed ginger biscuits and swirl these through. Another variation is to just swirl some lemon curd through. Place mixture in a freezer safe container and leave until frozen. It will set very hard so be sure to take it out and rest on the counter for about 10 minutes before you want to serve it.If you want to make a vanilla version, then just leave out the lemon juice and add 2tsp of good vanilla extract instead. I also make a coffee ice cream. I make a strong mixture of coffee granules mixed with about 2tbsps of hot water and mix it in. I really just play around with flavours, next time I am going to add mint flavour and chocolate chips.

    My recipe can be used as a fridge tart or as ice cream. Never had a problem with it not setting using 3 lemons and 3 limes, but you must use double cream

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