This Cream Ice Cream has been a great discover! Ice creams made without ice-cream maker that I’ve posted so far, used to be made by breaking up ice crystals every 30-60 minutes, or at least a final step by mixer blending. With this recipe you don’t have to do nothing at all, and yet your cream ice cream will still be thick and creamy! That’s fantastic! Before you can even think to ask whether rum can be left out, the answer is no 😀 Anyway, you can replace it with any other liqueur you like: alcohol in this case will avoid the formation of ice crystals. By the way, you ice cream will be more fragrant, but will not taste of alcohol at all.
Well, I think I’ve given you all the indications, you just have to test the recipe and let me know if it’s conquered you as well.
Kisses and read you later :-*
Preparation Time: 10 min
Total Time: 10 min + 6 hours in the freezer
In a cold bowl, whip up fridge-cold cream.
Once whipped, slowly add condensed milk, a little at a time, while stirring bottom-up with a wooden spoon.
Put the mixture in a container, and place it in the freezer for 4-6 hours.
Then you can serve your Cream Ice Cream.
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