Ice cream
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No-churn granadilla ice cream
Makes approximately 1 litre
Easy
15 minutes, plus 5 hours’ setting time
Ingredients
- 1 x 375 ml can sweetened condensed milk
- 2 t vanilla extract
- a pinch of salt
- 2 cups whipping cream, chilled
- 4 T granadilla curd
Method
1. Whisk together the condensed milk, vanilla, granadilla curd and salt in a large bowl, then set aside.
2. Whip the cream using an electric mixer at a medium-high speed until firm peaks form, about 2 minutes. Be careful not to go beyond this point, or you’ll make butter.
3. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula until combined – take care to work gently to maintain the airy texture of the ice cream.
4. Pour into a chilled 15 x 2 cm metal loaf pan and freeze, covered, until thick and creamy, like soft serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Freeze, covered, until solid and scoopable, about an extra 3 hours.
Find more ice cream recipes here.
Photograph: Jan Ras