How to make the perfect no-churn ice-cream | Felicity Cloake

No ice-cream maker, no returning to the freezer tub to churn every half hour. You might not get Mr Whippy, but you’ll get all the flavour and none of the hassle

I love ice-cream more than almost anything else in the world – but I’ll be honest, I don’t love making it. All that faffing about with egg custards, the swearing and bashed elbows as you dig around for the dusty ice-cream maker at the back of the shed, if you even own such a thing in the first place – all things considered, it’s a lot easier to pop to the shops and shell out for some professional stuff.

But, however good the selection in your local supermarket, you’ll be hard pushed to find any flavour more interesting than 25 variations on chocolate, which is where no churn ice-cream comes in. Yes, it’s inevitably a slight compromise, because churning whips air into the mixture, giving the finished product a certain lightness, but do it right, and the results can be surprisingly good, and certainly worth the very minimal effort involved. And once you’ve mastered it, a world of flavour is your oyster. (NB: that isn’t a suggestion; I had oyster ice-cream once on the Ile de Ré and it was disgusting).

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