Lisa Sanguedolce from Le Dolci Culinary Studio joined us in the kitchen this morning to teach Tim Bolen how we can make our own ‘no churn’ ice cream at home.
Le Dolci offers many different fun classes where you can learn baking, pastry, pasta, bread and even cocktails. There are also summer baking camps for kids that run Monday to Friday each week in July and August.
Check out the recipe below:
No churn ice cream by Le Dolci
1 pound (454 g) strawberries or blueberries , finely chopped
2 tablespoons freshly squeezed
lemon juice
2 tablespoons granulated sugar
*substitute the 1 cup of berries with chocolate chips, crushed Oreo or pretzels and any of your favorite sweets to make a candy version of this
One 14-ounce can (397 g) sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon kosher salt
3 cups (474 ml) heavy cream, cold
- Combine the berries, juice, and sugar in a medium bowl and let sit for 15 minutes, stirring occasionally.
- Whisk together the sweetened condensed milk, vanilla, and salt in a large bowl.
- Whisk the heavy cream on medium to medium-high speed in the bowl of a stand mixer fitted with the whisk attachment, until stiff peaks form.
- Stir the strawberries and any accumulated juice into the mil mixture and then gently fold in the whipped cream.
- Scrape the ice cream into a loaf pan, smooth the top, and tightly cover in plastic wrap.
- Freeze for 4 to 6 hours depending on how soft you like your ice cream
- Enjoy!
