EASY NO CHURN, NO ICE CREAM MACHINE BAILEY'S RAISINS ICE CREAM

34 degrees.....So hot ~~~~! I need to cool down! ICE CREAM please!! Who cares about the expanding waistline at times such as these ><

Looked up in internet for 'life-saving' homemade ice cream without using ice cream maker, and saw a few recipes that do not even need to churn! That means just mix and freeze. No crystals, creamy and so so good! 

The secret? Simply the unassuming full cream condensed milk  ^O^ I suspect it's because there is no water in condensed milk, therefore grainy crystals will not form during freezing.

Alcohol reduces the freezing point, so it will take longer for my dessert to freeze.  Never mind, I shall wait as this promises to give almost the same results as those expensive creamy ice creams you buy out there. No air, no icy grainy texture, just cold creaminess…… !

Be adventurous and play around with the basic recipe. You can add rum to make Rum & Raisins, Oreo cookies, fresh fruit pulps or purees, cream cheese, melted chocolates..... the list goes on.

Quick! Get to work!

Basic Ice Cream
Ingredients
Half can of 387g full cream condensed milk
600g cold thickened cream
3/4 cup puree
1 tsp vanilla extract
Few drops of food colouring (optional)

Bailey's Raisin Ice Cream
Ingredients
Half can of 387g full cream condensed milk
600g cold thickened cream
230 ml Bailey's Irish Cream (I used slightly more, >v<)
80g raisins

Method
1. Soak raisins in Bailey's for a few hours or overnight.
2. Place mixing bowl and beaters in freezer to chill.
3. Mix soaked raisins and liquor thoroughly into condensed milk. Set aside.
4. Pour the cold cream into cold mixing bowl. Using medium speed, beat cream with the chilled beaters until stiff.
5. Pour condensed milk mixture into beaten stiff cream. Fold gently until you do not see any white streaks.
6. Pour into container and freeze till firm.

forgive my poor photo taking skill, I could not wait any longer to consume it!