No-churn clementine ice cream
- December 2013
- Serves 8-10
- Takes 30 min to make, 1¼ hours to cook, plus 4-6 hours freezing
This is an easy no-churn ice cream recipe made with just four ingredients.
- 36.2g (22.5g saturated)
- 4.9g protein
- 29g (29g sugars)
Based on 10 servings
- 18-22 juicy clementines
- Juice of 2 lemons
- 397g can condensed milk
- 600ml double cream
- Finely grate the zest of 2 of the clementines, then cover and set aside. Juice all the clementines and discard any pips (keep the pulpy bits). You should have about 900ml juice (see tip). Put the clementine and lemon juices into a medium pan and simmer gently for 1-1¼ hours until reduced to 150ml. Remove from the heat and leave to cool.
- Put the condensed milk, zest, cream and the reduced juice into a large mixing bowl and beat with an electric hand mixer until the mixture is quite thick and stiff, like pipeable whipped cream. Spoon into a 1 litre freezerproof container with a lid and freeze for at least 4-6 hours until firm (see Debbie’s tip).
If your clementines aren’t quite juicy enough, you can make up the 900ml with the juice of a ripe orange or a little water.
If the ice cream has been in the freezer for a while, remove and leave to soften at room temperature before serving.
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