Ice cream made without a machine comes out icy because the crystals grow. Take the mixture out three times during freezing and whisk it, and the crystals break up and the texture turns creamy. Leave two hours between each whisking.
Ingredients
For the ice cream
Optional
Method
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Whip the cream
Whip the cold cream to stiff peaks for 5 minutes.
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Make the mixture
In a separate bowl mix the condensed milk, milk, vanilla and salt.
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Combine
Fold the cream into the mixture with a spatula; do not knock out the air.
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First freeze
Pour into a lidded container and freeze for 2 hours.
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First whisking
Take it out, whisk for 1 minute and put it back.
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Second and third whisking
Whisk twice more at two hour intervals. Add the pistachio and chocolate at the last whisking if you like.
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Final freeze
Freeze for another 2 hours after the last whisking.
Tips
- Do not skip the whisking; each one breaks up the ice crystals and makes the texture creamy.
- Do not knock the air out when you fold in the cream, as air lightens the ice cream.
- A pinch of salt does not make it salty, it sharpens the flavours.
Nutrition
280
kcal
5 g
Protein
19 g
Fat
24 g
Carbs
22 g
Sugar
Values are per serving and approximate.