I hadn’t intended to blog this but Nigella’s no-churn salted caramel and bourbon ice cream got such a rapturous reception at my bbq last week my guests made me promise to post it. This now gives away what little effort went into the dessert but we could all do with more simple recipes that impress so I’m gladly sharing this!
Inspired by Nigella’s No Churn Margarita Ice Cream I set about making a rum based alternative as tequila seems to affect me much as I imagine drinking drain cleaner would. For this mojito ice cream, I reduced the amount of cream to 300ml and made it up to 500ml with 200ml whole milk to make it lower fat and used my ice cream maker but if you don’t have an ice cream maker, omit the milk and use 500ml double cream then whip all the ingredients together before freezing overnight as Nigella suggests. I chill the ice cream maker bowl for at least 48 hours before churning.
Roskilly farm back in Cornwall make the most amazing ice creams and my favourite of theirs is Orange & Mascarpone. It is so creamy and refreshing I can’t resist it if I see that flavour in the display freezer. I adore nectarines and eat as many as possible during their short summer season so thought nectarine & mascarpone ice cream was a way to prolong the nectarine consumption. I used David Leibovitz’s Peaches and Cream recipe as inspiration and created possibly the creamiest ice cream known to man…….and I wonder why I have gained a few pounds since starting the blog?!?
After all this lovely hot weather we have been having in the UK I thought it would be rude not to get my christmas present ice cream maker out and give it another spin. Rum and raisin is probably my favourite ice cream flavour and was so easy to make…….I can see I will be using the recipe again very soon. Freeze the bowl for 48 hours before you will be making the ice cream. The ice cream will conveniently be soft scoop as the alcohol prevents it from setting hard.