No-churn ice cream

A simple recipe for wonderfully creamy no-churn ice cream. The ice cream base takes just 3 minutes to prepare, provided you already have a batch of fruit curd chilling in the fridge. Raspberry curd is my favourite, but lemon curd, passion fruit curd, lime curd, orange curd, blackcurrant curd or blueberry curd all work beautifully. Thanks to the generous amount of eggs in the curd, along with the richness of the cream, there’s no need for an ice cream maker. It really couldn’t be easier! These aren’t light ice creams – they taste like proper, full-fat, homemade ice cream at its very best.

Makes about 800 ml.

Ingredients for no-churn ice cream:

• 300 ml double cream, chilled
• 1 batch of chilled fruit curd (about 1½ cups), such as: raspberry curd, lemon curd, passion fruit curd, mango curd
• optional: small pieces of fruit, finely grated citrus zest, etc.

It couldn’t be simpler. Place the chilled double cream into the bowl of a stand mixer and whip until stiff peaks form. Right at the end of whipping, add the entire batch (about 1½ cups) of chilled fruit curd. Whisk just until combined and the mixture becomes thick and smooth. Be careful not to overwhip, or the mixture may split. Transfer the mixture to a shallow freezer-safe container with a lid and freeze. The ice cream is usually ready after 4–5 hours.

If left in the freezer overnight, it will become firmer, so remove it from the freezer 20 minutes before serving to soften slightly.

Note: I used 300 ml of double cream because that’s the standard carton size in the UK. If your cream comes in 250 ml cartons, there’s no need to buy another one – 250 ml works perfectly well too. It’s best to prepare the curd the day before.

Enjoy!