Can it be spring already?!
Seriously! I’ve had enough of this on again off again, warm today snow tomorrow set up we’ve been experiencing.
I know this is New England and it comes with the territory but I’m ready to get back into my consistent outdoor runs; to flex my not so green thumb in attempted gardening and chill on the patio and enjoy the warmth of the sun kissing my face.
For someone who lived in Lake Louise, Canada for nearly 4 years where we had 8 months of winter you probably think I’m being overly dramatic but it’s the matter of expectation and relativity. When I lived in Canada I expected snow in June heck even July as a possibility, overall cold weather was my expectation for each day so when I was met with a warm one I was thankful. For whatever reason I believed there would be more stability in the seasons in Connecticut. I’ve held on to this believe despite being shown over and over that that’s not the case. It’s mid April and it still feels like a crisp early winter morning 🙄
Powerless to change the temperature on the outside, I can however, make ice cream and pretend that its a spring/summer party on the inside 😉
All the ice cream recipes I’ve shared so far use an ice cream maker:
This one however, is of the no churn variety (yaaaay!!!) Four ingredients and you’re set! I’ve given a few ideas of variations you could do since this is just a starting point. You could also keep it simple and then have a variety of toppings to mix and match.
What do you think? What’s your favourite ice cream flavour? Feel free to share your thoughts in the comments section below. If you try this or any of the recipes from the site be sure to @amazingackee and #amazingackee so I can see your posts across social media.
Until next time, thanks for stopping by 😊
Easy No-Churn Ackee Ice Cream
Ingredients
- 2 cups parboiled Ackee
- 1 can condensed milk
- 2 cups heavy whipping cream, divided (1 1/2 cups and 1/2 cup)
- Splash of good quality vanilla extract, optional
Instructions
- Line a 9x5-inch loaf pan with plastic wrap. Use sufficient plastic so that it hangs over the edges of the pan. Set aside.
- Combine the ackees and 1/2 cup of the heavy whipping cream in a small saucepan and bring to a simmer. (This is just to warm up the ackees which makes them blend smoothly)
- Blend the ackee mixture with the condensed milk and vanilla till completely smooth, set aside to cool completely.
- In the meantime, with either a hand held mixer or stand mixer whip the remaining 1 1/2 cups of heavy whipping cream till stiff peaks form.
- Fold whipped cream into the ackee mixture and pour into prepared pan, cover surface with the overhanging plastic and add another bit of plastic wrap if bits are still exposed.
- Freeze. When set scoop and enjoy!
Notes
- Spice - add a couple teaspoons of a combination of cinnamon, nutmeg and mace
- Rum soaked raisin - Stir in some rum soaked raisins into the mix before pouring into the pan
- Cookie dough - add pieces of cookie dough into the mix before pouring into the pan
- Cheesecake - break up a slice of your favourite cheesecake and fold into the the mix before pouring into the pan
- Caramel - Pour caramel over the top of the ice cream after pouring it into the pan and use a knife to swirl it through the mix
- Amaretto - Add a splash of amaretto instead of the vanilla extract along with some sugared almonds in the mix before pouring into the pan
- Peanut butter cup - blend 2 tbsps of peanut butter with the ackee and add broken pieces of Reeses peanut butter cups to the mix before pouring into the pan
- Smores - torch a few mini marshmallows till charred in some spots, fold in to mix before pouring into pan along with crushed graham cookies mini chocolate chips
https://nutrifox.com/recipes/34771/edit
