No-churn Raspberry Swirl Vanilla Bean Ice Cream with Fino Sherry

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherryThere is a sweet young man who sells all sorts of fruits and vegetable from trestle tables outside a crappy phone shop on the High Street. Most of the produce is in large plastic bowls which he empties straight into your shopping bag or one of his blue plastic ones. Some of the produce is too large for the bowls so sits piled up in crates and others are too delicate and come in their own punnets. Now, this produce is not organic or local and some of it is not at it’s best but this chap is outside no matter what the weather, charging a measly £1 per bowl, seven days a week. I always take a look to see what he has and try and buy something to support him. He is very honest, even going as far as to advise me not to buy any of the pawpaws the other day, as there were not very good!

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherryHis produce is always really fresh on a Saturday. Last week he had fat juicy limes (seven for £1) rambutans (six for £1) loquats (a bowl for £1) and  heaped punnets of raspberries which I assumed were £1 each. Imagine my surprise when he put two in my bag! Jake had a friend coming over to do some revision with him and I was meandering down the High Street, planning what to dish up for dinner later. I decided on ice-cream for which the raspberries were destined, a roast chicken with roast cauliflower and chickpeas (hello Elaine!), the first potato salad of the year and a crunchy green salad. As I was unloading the shopping I remember thinking that I would have to throw out most of the raspberries as they were probably mouldy but other than 3 or 4 which had begun to turn the rest were absolutely fine – what a bargain! I cooked them down with some cinnamon scented icing sugar left over from Christmas baking and swirled some through nearly set vanilla bean ice cream. I served it topped with more of the raspberry coulis – the teens loved it!

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherryNow I know that cinnamon and raspberries seem like an odd combination but it really works! My recipe also uses a fresh vanilla bean. There’s a great article here on how to get the seeds out and what to do with the pod but you can also substitute a teaspoon of vanilla bean paste instead.  The secret to a soft no-churn ice cream is the addition of  a little alcohol. As it has a low freezing point, it helps to keep the ice cream soft. I only had some fino sherry to hand which leant a subtle yet lovely fresh flavour to the ice cream. You can substitute this for vodka which will not add any flavour at all.  I have an ice cream maker which I do love to use but ever since I discovered this quick and easy way to make ice cream, I rarely use it. No more making custard and freezing the lonely egg whites! I first wrote about this when I posted my recipe for Lime Ice Cream in a Ginger Snap Crust  – if you missed that post, do skim through it as it has some interesting information on the magic ingredient and some delicious ingredient combinations too. P.S. What I learnt today – ice cream is really hard to photograph…

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherry

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherry

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherry

 

Last week I had the honour of co-hosting Angie’s Friday Fiesta #15 with the lovely Jhuls of Not So Creative Cook. Jhuls was SO much fun to host with even though I did have to start hiding some of the desserts from her!! I was blown away by not only all the creativity out there but also how everyone got into the spirit, warmly commenting on each other’s posts as they hopped from blog to blog visiting each other. This really is such a wonderful virtual community and I am delighted to be a part of this gang!

This week Elaine of foodbod and Stacey of 10 Legs in the Kitchen are co-hosting Angie’s Friday Fiesta #16  – do check out their blogs if you haven’t already. Both of them have very different writing styles and interests in food.

To help cool things down (coz it’s gonna be a scorcher!!) I’m bringing tubs and tubs of this Raspberry Swirl Vanilla Bean Ice Cream with Fino Sherry to Angies Fiesta Friday #16.

I am also adding it to the Family Foodies challenge which is “Chill Out” for July hosted by Vanesther @ Bangers and Mash and Lou @ Eat Your Veg.

family-foodies1

So, don’t be shy – visit as many of the blogs as you can, follow the ones that are new to you, leave comments and tuck in!!

No-churn Raspberry Swirl Vanilla Bean Ice Cream with Fino Sherry

  • Servings: 500ml
  • Difficulty: easy
  • Print

INGREDIENTS

For the Raspberry Coulis:

  • 500g fresh raspberries
  • 5 heaped Tbsp icing sugar (approx 50 g)  (you may have to adjust this depending on how sweet/tart your fruit is)
  • ½ tsp cinnamon powder

For the Vanilla Bean Ice Cream:

  • 300 ml double cream
  • 1 x 397 g can of sweetened condensed milk
  • 1 vanilla bean
  • 2 Tbsp fino sherry or vodka (optional)

INSTRUCTIONS

  1. Pick over the raspberries and discard any that are mouldy. Place on a medium-low heat, in a heavy bottomed saucepan with the sugar and cinnamon. Stir, allowing it to cook down to a thick syrupy mass – about 5 to 8 minutes. Turn off the heat and allow to cool down. You can sieve out the seeds but I didn’t bother.
  2. Put the double cream in a mixing bowl and beat with an electric mixer until it thickens. Scrape out seeds from the vanilla bean as well as the contents of the tin of condensed milk into the mixing bowl. Beat for 2 or 3 minutes, then add the fino sherry and beat to incorporate.
  3. Pour the mix into a 500 ml freezer proof container and place in the freezer for about an hour or so.
  4. Remove from the freezer and top with half of the compote. Mix it in gently and not too thoroughly as you are aiming for swirls rather than amalgamation. Replace in the freezer and freeze for another 4 or 5 hours.
  5. If it has been in the freezer overnight remove 10 minutes or so before serving.
  6. Serve topped with more raspberry coulis.

 

 

123 thoughts on “No-churn Raspberry Swirl Vanilla Bean Ice Cream with Fino Sherry

  1. Pingback: Fiesta Friday #16 | The Novice Gardener

  2. WHOA……….. whoa whoa whoa. I can’t get over this. I’ve been DYING to make my own ice cream and I recently tried making mint chocolate chip ice cream at home and it was a total bust. I can’t WAIT to try this, (I say that about a lot of things and then I never quite get around to it) but this time I mean business!! It looks SO refreshing and no churning either….. Perfect! Thanks for sharing!

    Liked by 1 person

  3. That combination of raspberries and cinnamon is intriguing. Every morning I venture out to my little patch of garden to hover over the raspberry canes, waiting impatiently for them to begin producing delectable berries. I must remember to try your coulis when they start to come in.

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    • How lovely to be able to watch them grow! I had some left over cinnamon sugar from Christmas baking and dipped a raspberry in to try and it was really nice. I also asked Jake what he thought and he really liked it too so it’s either a nice combo or we have a weird palate!!

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  4. This looks like the perfect ending to the yummy dinner you served up, Selma! Raspberries and cinnamon actually sound really good paired! My only complaint…the servings look too small, hehe. ;)

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  5. What a lovely topping for your home made ice cream! I am going to have try your ice cream recipe. I don’t own an ice cream maker and it will be very nice to be able to make some because home made is alway better! Lovely post, and what an interesting food seller you have to visit!

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    • Thanks – you can have all sorts of flavour combos so don’t hold back! London is so eccentric when it comes to buying food – we have the cold, vast, behemoths with their sterile atmosphere, where people seem driven to rush about dementedly filling their trolleys, we have wonderful daily street markets selling everything from lighters to oysters; then there are all the indies – the green grocers, the butchers the fishmongers, the bakeries, the ethnic shops…and finally there are all these street sellers, who set up tables, set up their wares and are there every day of the week. Even after all these years, I still feel so lucky to live here…

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      • While reading your reply I felt as though I was in London walking the streets and seeing exactly what you described. What a wonderful place to live Selma. And I love how you feel lucky to live there, not taking for granted your life in London. :)

        Liked by 1 person

  6. Loved the story, Selma. Honesty is one quality that really touches me too and I think that becomes a reason for you to support him by getting some produce irrespective of weather you need it or not- I would do the same. And don’t we learn something about photography every time we try to shoot our food? As food bloggers we try to cook, make the food taste good, look good and click great pictures- how multi-talented are we now! ;) That is a great recipe to bookmark since we don’t have an ice-cream maker.

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    • Thanks Aditi – do try it, the condensed milk gives it a wonderful richness. Imagine saffron and pistachio or mango and raspberry! This guy is quite young and is always plugged into a set of earbuds – most to the time he is chatting to someone – I keep wondering if he is supporting a family overseas – one day I will pluck up the courage to ask him! Who knew that this little idea I had to write my recipes down with a few pictures would become such a passion?! Don’t forget to check out that website if you haven’t already x

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      • I agree and so relate to that, Selma. :) And oh, I sent you a reply there but anyway we are big fans of Pinch of Yum and their photography tips (we even bought their book). I guess a little bit of practice will get us there although our photography has improved so much since we first started. When we were moving from our old website, we had to get rid of a couple of posts just ‘coz the pictures were so bad! :/

        Liked by 1 person

  7. Wow this looks so yummy, I’m always after ice cream recipes that don’t need an ice cream maker (as I don’t have one), I will definitely be trying this soon! I definitely believe you about the addition of cinnamon, I’m a cinnamon fiend and I’ll try and put it in anything I can. Thank you for bringing this along to Fiesta Friday, it’s perfect for the lovely weather we’re finally having!

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    • Thanks Michelle – the cinnamon works really well – I was very surprised! This is such an easy recipe for ice-cream with so many flavour combos too. Yay for the weather – it’s been too long coming!!

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  8. You make ice-cream preparation sound so easy! No-churn is certainly a bonus. Lovely combination, can’t wait to try. On a side note, I have planted a raspberry sapling in my garden, wonder when it will bear fruit!

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      • Wow, you are a peach (or rather a berry)! This chap that sells produce sounds like my kind of guy, honest, hard working and kind; how appropriate to show your support.

        The ice cream looks dreamy and, contrary to your tag line, looks pretty perfect to me, especially sitting on a fiesta fun napkin next to the glass tub of freshly made jam. The photo had me drooling.

        I agree that this is a wonderful community and I feel so honored to be a part of it as well as humbled by all of the creativity and talent.

        Thanks for the shout out and great job last week; large shoes to fill.
        Salute

        Liked by 1 person

        • Thanks Stacey – I have always been involved with small businesses and I know what a struggle it can be to make a living when you are up against the big guys, their purchase power and discounting. (Sounding like a hippy – Mad Men is rubbing off on me…) I love that these £1-a-bowl guys can undercut the big supermarkets and will support them as much as I can and also encourage others to do the same : )

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  9. Thank you so much for the cool down! I have no idea what’s up with this heat in my part of SoCal… fans are on high! (no AC in this house we are so used to the ocean breezes). Anyway, I’m glad to know the secret to no churn ice cream. Your story about the vendor is darling. What a nice person he is. Happy Fiesta Friday!

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    • So lovely to see you again!! Yes, I’ve heard that it’s really hot over your way – weather has been all over the place so far. Hope you manage to stay cool – ice cream will help!! Enjoy the party!!!!

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  10. This looks absolutely gorgeous Selma, you’ve outdone yourself yet again! Ice cream without churning? I’ll have to dig in for sure, are you sure you’ve brought enough tubs to the party? I’m loving the variety of recipes and banter on this virtual blog, it definitely makes you try recipes that you’ve never tried before. Thanks to that invite from you last week, it seems like I’m hooked!

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    • Oh Loretta, I am so pleased that you are enjoying this amazing community that Angie has gathered! Everyone is so supportive and welcoming – it’s a good place to be!! And look at how far you’ve come in, what, 10 days?! Now you linking up like a pro!! Brava!!

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  11. Selma, you are A Dreadful Woman. Seldom have I seen anything looking as delectable as that soft icecream with raspberry swirl … Those recipes under your ægis all looked absolutely wonderful; here’s hoping it’s the same for our friend Elaine http://foodbod.wordpress.com/. I’m considering bringing her an after dinner speech … [grin]

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  12. First, ditto on photographing ice cream. Second, I can relate to the story of trying to support an honest, hard-working person trying to make a living. I once bought a bushel of turnip greens from this old farmer b/c I felt sorry for him. A bushel! And did I know what to do with it? Of course not. That was when I was a newbie housewife. :-)

    Last, but best of all, this recipe. I didn’t know you could make ice cream without an ice cream maker! Mine happened to just die on me. Can’t have that when summer is around the corner, so your recipe is godsend. Now all I need to do is wait patiently for my berries to start fruiting. How are Elaine and Stacey doing, Selma? 2 thumbs up? :-)

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    • Stacey and Elaine are doing a sterling job – Fiesta Friday 16 is in very capable hands! Now, I’m trying to imagine what a bushel of turnip greens would look like and all I can see is a donkey eating a huge mountain of it!! I look forward to seeing what amazing ice cream flavours you will no doubt come up with – I can almost hear your brain ticking from here!!

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        • Hi Stacey – I have been having a great time – so much better when there is noooo pressure!! You and Elaine have been brilliant, as I knew you would – but a word of warning – keep Jhuls away from the dessert table otherwise you will find that the music will have been cranked up!! Thanks for all the comments on this post…

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      • I’m not sure about the sherry…but I could definitely switch out the sugar for agave or honey, like you mentioned! The condensed milk shouldn’t be a problem…but knowing me, I would experiment with it and either use coconut or almond milk.

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  13. Ice cream is one of my favorite things on earth, and I’m so happy to learn of an easier way to make it. The flavors of this ice cream with the raspberry sauce just sound wonderful. Thank you so much for bringing this to the fiesta, Selma!

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  14. What a delicious treat to bring to the party, Selma. The no-churn part especially appeals to me! I love your opening story about supporting the fruit vendor, too.

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    • Thanks so much – the sherry gives it a really fresh almost floral flavour – but it’s barely there at that same time…I just popped into a mini supermarket to get some milk – they are selling 150g punnets of raspberries for £2! My lovely street vender sold me well over 500g for £1!

      Liked by 1 person

  15. It’s so nice that your veg man is so honest and friendly. :) 2 pack of raspberries for that price is real bargain!! Thank you for the ice cream recipe, I will give it a go soon, as I was wondering if I should get ice-cream machine or not. Your recipe sounds so nice and easy, I might not need a machine after all.

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  16. Selma I couldn’t have agreed enough about or virtual community! I call you gals my fiesta family! Goodness since I have joined this fiesta party it has been soo delightful as I was once the bystander peeping at everyone’s recipe. Now I have joined into a big fiesta family I admire and adore. :)

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    • It is such a special group – I don’t think there is another one quite like it (well other than In My Kitchen by Celia of Fig Jam and Lime Cordial which also has a very supportive and interesting group of people) Welcome to the FF family – I look forward to following your journey!

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  17. So it’s the booze that does the trick to a successful non churn ice cream. Thank you. And two of my favourite things together in one bowl, three if you count the raspberries. Good stuff.

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  18. Pingback: Family Foodies: chill out, baby! | Bangers & Mash

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