I’d meant to take a week off to clean up some of the maintenance issues on the blog and — gulp — do my taxes. (Thanks to the pandemic, the Canadian tax deadline has been pushed back to June 1st. To some, this extension is a relief. To others, it’s an invitation to procrastinate. I fall squarely into the “others” category.) In a classic case of Give Me an Inch and I’ll Take a Mile, timelines did not go as planned.
Two and a half weeks later, I’ve wrestled the mountain of paperwork into submission, stuffed it in a cardboard box, dropped it off at the accountant’s and bolted. The website maintenance issues remain untouched.
On the plus side, I made ice cream.
ORANGE DREAM NO-CHURN ICE CREAM
This simple recipe is a twist on the ubiquitous no-churn ice cream. I’ve done variations in the past, like Cranberry Ice Cream, and will do more in the future, but I’ve never seen an orange version. Since I have frozen orange juice concentrate left from the Easy Orange Buttercream Icing and Orange Crispy Rice Squares, I decided to try it with ice cream.
It worked.
NO-CHURN ICE CREAM BASICS
The base of this ice cream is simple. You fold unsweetened whipped cream into a tin of sweetened condensed milk and freeze. The whipped cream provides aeration, while the condensed milk (which has had most of the water boiled off) provides sweetness without forming ice crystals. The results are silky smooth yet scoopable.
WHIPPED CREAM TRICKS
While this recipe is straightforward, there are a couple potential stumbling blocks. Whipping cream tends to be problematic in hot, humid weather — just when you crave frozen treats. If your kitchen is uncomfortably warm, put the bowl, beaters, and whipping cream in the freezer for 10 minutes. You should get perfectly whipped cream in about 3 minutes.
On the reverse side, whipped cream can go from stiff peaks to butter in a second. There’s no salvaging whipping cream once you hit the butter stage. To avoid this, pay close attention. Once the beaters make distinct tracks in the cream, don’t get distracted. When in doubt, stop the beaters, lift them out of the cream and look at the peaks. If the cream falls back, continue beating. If the peaks stay upright, the whipped cream is ready.
STAYING TIDY
Whipped cream can splatter. Trust me. There’s a reason I’m called The Messy Baker. If you’re using a stand mixer, you can put the cover on the bowl or just drape a tea towel over the machine. If you’re using hand-held beaters, whip the cream in the (empty) sink to catch any splatters.
One more caveat. When you add the orange zest, but sure you don’t grate down to the bitter pith. Scroll down on this page for details on how to zest citrus.
Got a favourite ice cream flavour you want to recreate at home? Email me, and I’ll see if I can create a no-churn version for you. In the meantime, give this a try and let me know what you think.
1 can (300 mL / 14 oz) sweetened condensed milk 1/2 cup (125 mL) frozen orange juice concentrate, defrosted 1 tablespoon (15 ml) vanilla extract Finely grated zest of 1 orange Pinch fine sea salt 2 cups (500 ml) cold whipping cream (35%)
Instructions
In a large bowl, combine the condensed milk, orange juice concentrate, vanilla, zest, and salt.
In a second large bow, using an electric mixer on high, whip the cold cream until stiff peaks form. (Alternatively, beat the cream in a stand mixer fitted with a whisk.)
Fold about a quarter of the whipped cream into the condensed milk mixture to lighten it. Gently fold in the remaining whipped cream.
Spoon the ice cream into a freezer-safe container or a baking tin lined with plastic wrap or parchment. Place a piece of plastic wrap directly on the surface to prevent ice from forming. Freeze until firm, at least 4 hours, preferably overnight.
To serve, allow to soften at least 10 minutes before scooping, longer if frozen overnight. Alternatively, when you sit down to dinner, place the ice cream in the refrigerator to soften for up to 45 minutes. Return to the freezer immediately after scooping.
Notes
The ice cream will keep for up to 1 month, but it will get harder the longer it is frozen. For best results, consume within 2 weeks (if it lasts that long.)
