I’m reposting this recipe by itself cause too many people seem to have missed it in its original Canada Day posting and it deserves a second look. I’m adding a couple of new pictures as well.
It was too blah and gray to bbq so I made chicken cutlets out of some of the boneless and skinless chicken breasts I bought on sale yesterday and served them with roasted potato wedges and a classic mojito. I finished the meal with no churn ice cream.
I’ve made ice cream before using the classic cooked egg custard and my inexpensive ice cream maker. It was very tasty, but time consuming to make, since you need to pre-chill your freezer container for a MINIMUM of 24 hrs…72 is much better. And you have to make your custard mixture the day before and refrigerate it at least overnight before churning it.
As with no-knead bread, I thought the concept seemed too good to be true. All you need is sweetened condensed milk, whipping/heavy cream and flavourings. And time, of course. You have to let your mixture freeze for at least 6 hours or all you get is a milkshake.
I had a can of dulce de leche flavoured sweetened condensed milk, that I bought on sale a while ago, in the pantry … which would save having to buy the plain version. So I gave it a try.
After all, ice cream and summer go together.
Dulce de Leche No-Churn Ice Cream – 4 cups
350 ml (1 1/2 cups) cold whipping cream
250 ml (1 cup) dulce de leche-flavoured sweetened condensed milk
30 ml (2 tbsp) bourbon or whiskey
5 ml (1 tsp) pure vanilla extract
In a large bowl using an electric mixer, starting at low and gradually increasing speed to medium-high, whip the cream until stiff peaks form.
In medium bowl, combine the sweetened condensed milk, bourbon and vanilla extract. Gently but thoroughly fold whipped cream into the milk mixture, being careful not to deflate the cream. You can start by stirring in about a cup to lighten the condensed milk mixture and then fold in the rest.
Spoon the mixture into a metal loaf pan or any freezer-safe container, lay a sheet of plastic wrap directly on top of the ice cream and freeze for 6 hours or overnight. You can drizzle additional dulce de leche over the ice cream as you pour it into the container. In Canada, a can of dulce de leche contains 300 ml, so you’ll have about 50 ml to play with.
NOTE: I used 2 tbsp of my whiskey vanilla bean extract in place of the liquor/vanilla combo. I tried to fold the whipped cream into the condensed milk mixture as carefully as possible in order not to deflate it but I lost a LOT of volume. Hopefully you’ll do better.