I currently live in San Francisco, which is foodie heaven. Delicious food everywhere. With this comes ice cream, such as Smitten, Bi-Rite, Mitchell’s, and Humphry Slocombe to name a few. The thing is, it’s just a pain to get to the shops for me since I have to take public transportation. Mainly, the commute time and throw in unexpected MUNI delays, it just takes too long. Therefore, when I crave for ice cream and am too lazy to take the bus and leave the house, I make my no churn ice cream.
I rarely say no to ice cream. I love my ice cream. The longest I’ve waited in line for ice cream is almost three hours long. Yes, three hours long! Who would want to wait that long, just for ice cream?? Apparently, my friends and I and a bunch of other people. The only reason why we actually stood in line for that long is because the truck was only in town for one day. The sad part was we didn’t even get to try the ice cream. Super disappointing. The event security kicked everyone out when we were about a feet away from the truck. If you are wondering what ice cream place that is apparently worth a three hour wait is called “Big Gay Ice Cream Truck” from New York City. We did end up getting our ice cream that day, but from a place based in San Francisco called “The Ice Cream Bar.”
This is a really easy recipe. Usually for ice cream, planning ahead is required because you have to chill the churning bowl and so forth. With no churn ice cream, only two major ingredients is required, heavy cream and sweetened condensed milk, everything else is an add-on.
For this recipe I decided to add a splash of vodka, sliced almonds and a dark chocolate fudge. Adding alcohol softens the ice cream and make it easier to scoop. Use your imagination with add-ons, flavors can vary. Try duplicating a favorite brand ice cream, it’s fun playing with possible ice cream flavors. Hmmm… maybe adding fruit puree for a more fruity flavor or different alcohol flavors like kahlua or whiskey. Or if you’re like me and vanilla is your favorite ice cream flavor, just stick with heavy cream, sweetened condensed milk, vanilla extract/vanilla paste, and maybe a splash of a neutral alcohol or bourbon. As the saying goes, “The sky’s the limit.”