Kitty Travers’ recipes for no-churn ice-creams

A honey and sea salt whip you can scoop straight from the freezer, an espresso granita topped with almond syrup, and a dairy-free raspberry foam gelato infused with fig leaf

I usually tell people that the best way to make ice-cream if you don’t have an ice-cream machine … is to buy an ice-cream machine. A machine is your best friend when it comes to the somewhat tricky puzzle of how to take liquid ingredients such as milk, cream and eggs, and churn them into a divinely light, smooth and airy emulsion, rather than a sharp block of ice. But needs must, and freezer space is precious: you need room for ice cubes and peas, after all. Ice-cream machines bought as wedding presents often languish in cupboards for years, to be retrieved one day when strawberries, say, are plentiful, only to find that no one has seen the paddle attachment since 2016. Not to mention the question of how to make ice-cream on holiday, when, for once, there are gluts of ripe fruit to use up and the temperature necessitates a cool pudding. I mean, I’ve certainly been know to take my ice-cream machine on holiday with me, but for those who don’t, here are three fail-safe recipes to delight, that really are no-churn.

Kitty Travers is owner of La Grotta Ices in London, and author of La Grotta Ices, published by Vintage at £19.99. To order a copy for £18.19, go to guardianbookshop.com

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