No-Churn Ice Cream-Nigella Lawson

Nigella Lawson is still the queen of food television for me. Her recipes are wonderful and her style is sexy as hell! I've discovered her website and so should you. www.nigellalawson.com 
This ice cream recipe is amazingly easy and so delicious! No more store bought ice cream for me. You may feel the same way too.

No-Churn Vanilla (or Rosewater) Ice Cream-my variation on Nigella's recipe

1 1/4 cups heavy cream, well-chilled
2/3 cup sweetened condensed milk (1/2 of a 14 ounce can)
1 teaspoon vanilla extract or vanilla bean paste or 1/2 teaspoon rose water

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

Variations:

• To add a fruit swirl, gently swirl 1/3 cup of a fruit puree into the soft peaks then fill your containers and freeze. I use my Blueberry Sauce or 1/3 cup of raspberry puree made from fresh or frozen raspberries that I have thawed and crushed.
• Instead of pureed fruit, you can add 1/4 cup freeze dried fruit powder.
• To add fresh fruit, chop 1 cup of fruit into small pieces and add to whipped ice cream base.
• To flavor heavy cream with herbs:
  
  • Heat the heavy cream to a simmer, add 1-2 teaspoons of an herb and remove the pan from the stove. Let the cream cool to room temperature. Strain out the herb. Refrigerate the cream for 2 hours (needs to be very cold to whip properly). Add the cream as written above. Lavender, rosemary, mint, thyme, basil, lemon verbena, anise hyssop, and sage are all delicious. 
    

No-Churn Coffee Ice Cream-Nigella Lawson

1 1/4     cups heavy cream, well-chilled
2/3       cup sweetened condensed milk
2          tablespoons instant espresso powder
2          tablespoons espresso liqueur

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

 
Variations: 
Go to Nigella Lawson’s website for 6 variations for her One-Step, No-Churn Ice Cream
 https://www.nigella.com/recipes/no-churn-ice-creams