Blackberry Bourbon No Churn Ice Cream

 

Blackberry Bourbon No Churn Ice Cream 

 

Note: I don't like soft serve ice cream. This ice cream has a great 'real' ice cream texture that I was very pleased with.

That's right, no churn! No ice cream maker needed!  Although I have wonderful memories of sitting in the yard under a big shade tree turning the crank on the old fashioned ice cream machine making deliciousness with fresh summer fruit, this is a great shortcut. 

The forecast today says that it's going to be 104 in Texas. That calls for ice cream. I made some using blackberries, but you can use your favorite fruit or flavor combo. Check out your local Farmers Market and pick out whatever looks the freshest, crank up your AC and try not to wilt.  

Some ideas to get you experimenting:

Peach Bourbon

Strawberry Basil

Kahlua Chocolate Chip (Kahlua can be a fruit, what?)

Blueberry Lemon

Fig and Honey 

 

What You'll Need:

2-3 cups of fresh Blackberries

Sugar or Honey

1/4 cup Bourbon (I like Maker's Mark) 

1 can of Sweetened Condensed Milk

2 cups Whipping Cream

1 tsp Vanilla Extract

 

What You'll Do:

In a medium sized  Le Creuset Dutch Oven or heavy pot, warm up the blackberries on low with a dash of sugar or honey. The amount of sweetener you will need depends entirely on how sweet your berries are and your tastebuds. Remember that you are adding Sweetened Condensed Milk and that stuff is really sweet, so don't overdo it here. 

 

As they start to warm and release juice, mash them gently with a non metal potato masher or a wooden spoon. (If you're not using Le Creuset, then go crazy with a metal tool if you so desire).

Add the bourbon and simmer on a very low flame, stirring occasionally until the mixture reduces to a jam like consistency. Remove from heat and pour into a large bowl to cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After the blackberry mixture has cooled a bit, add the sweetened condensed milk to it and stir well.   

 

In a separate bowl, whip the cream with the vanilla extract until it forms soft peaks, but don't overwhip. (Whip it good).

Fold the whipped cream into the blackberry/sweetened condensed milk mixture until mixed well. You can leave it slightly 'marbled', too, if you wish and not mix it completely. 

 Pour into a Le Creuset Loaf Pan or a bowl, cover with foil and freeze for at least 6 hours or overnight.