Kitty Travers' Recipes for No-Churn Ice Cream

I used to tell people that the best way to make ice cream if you don't have an ice cream maker...is to buy an ice cream maker. A machine is your best friend when it comes to solving the somewhat tricky puzzle of how to take liquid ingredients such as milk, cream and eggs, and turn them into a divinely light emulsion, smooth and airy, rather than a sharp block of ice. But needs are imperative and freezer space is precious: you need room for ice cubes and peas, after all. Ice cream machines bought as wedding gifts often languish in cupboards for years, only to be retrieved one day when strawberries, for example, are plentiful, only to find that no one has seen the paddle attachment since 2016. Not to mention the question of how to make ice cream on vacation, when for once there are gluts of ripe fruit to eat and the weather calls for a chilled pudding. I mean, I've definitely been known to take my ice cream maker on vacation with me, but for those who don't, here are three sure-fire recipes for a treat that really aren't -churn .

Sea Salt and Whippy Honey

This was inspired by a recent midterm trip to Ireland, and a conversation I had on the way home with Maryann Wright, a fantastic cook and one of the owners of Wright's Food Emporium in Carmarthenshire. When Wright first opened, she told me, she made ice cream without ever using a machine and explained how the honey in the Italian meringue base meant that this ice cream was always usable, even straight from the freezer. I flavored mine with sea salt, a singular idea taken from the exceptional ice cream made by Murphy's in Dingle and popular with Kerry strawberries on the same trip.

Preparation 5 mins Cooking 20 mins Chilling 4 hrs+ Serves 4

50 g honey 160 g caster sugar 3 large egg whites 3 g sea salt 450 ml whipped cream

Put the honey and 120g caster sugar in a small saucepan – use one about 12cm in diameter, as the syrup evaporates too quickly in a saucepan. larger container and risk of burning. Add 50ml of water (that said, I usually weigh the water for my ice creams, for accuracy, so in this case I would use 50g) and turn the heat to medium. Cook, stirring to dissolve the sugar. Once the sugar has dissolved, place a candy thermometer or similar in the syrup and simmer for 10-15 minutes, until it reaches 120°C.

Meanwhile, using a hand whisk or stand mixer, whisk the egg whites and salt vigorously until stiff peaks form. Gradually sprinkle in the remaining 40g of sugar, whisking constantly, until the mixture becomes glossy and shiny.

Pour the syrup at 120°C into the egg whites eggs in an even stream, whisking as you go, then continue whisking until the meringue cools.

Meanwhile, whip the cream in a large bowl until soft and thick - be careful not to over-whip, as gently whipped cream is much easier to incorporate into the egg whites.

Stir the whipped cream into the meringue mixture in three steps (I always use a silicone spatula for this, but use a large metal spoon if you prefer). Once everything is well mixed, pour the mixture into a 1.5 liter container with a lid and freeze for at least four hours. This ice cream is good to take straight from the freezer, so there is no need to take it out to soften it first. Any leftovers will keep, covered, in the freezer for at least two weeks.

Espresso and almond granita

In Puglia during the summer, everywhere from beach bars to bus stations will serve you Leccese's specialty caffè in ghiaccio for around €1: rich, bitter espresso poured over ice cubes and sweetened with sciroppo latte di mandorla (syrup of almond). It's refreshing and addictive, and almost stupidly easy to turn into a gooey slush. Whipped cream piled on top and a brioche on the side is always a good option. ="dcr- 3jlghf">500ml freshly brewed espresso or strong black coffee175ml almond syrup

Pour hot coffee (or weigh 500g) and syrup into a low metal tray deep, stir to combine, then let cool to room temperature. Put the tray in the freezer (make sure it's on a flat surface, so it doesn't tip over), and let sit for an hour and a half.

When it's time to top, check the granita: it should have started to freeze around the edges. Use a fork to break up the gel...

Kitty Travers' Recipes for No-Churn Ice Cream

I used to tell people that the best way to make ice cream if you don't have an ice cream maker...is to buy an ice cream maker. A machine is your best friend when it comes to solving the somewhat tricky puzzle of how to take liquid ingredients such as milk, cream and eggs, and turn them into a divinely light emulsion, smooth and airy, rather than a sharp block of ice. But needs are imperative and freezer space is precious: you need room for ice cubes and peas, after all. Ice cream machines bought as wedding gifts often languish in cupboards for years, only to be retrieved one day when strawberries, for example, are plentiful, only to find that no one has seen the paddle attachment since 2016. Not to mention the question of how to make ice cream on vacation, when for once there are gluts of ripe fruit to eat and the weather calls for a chilled pudding. I mean, I've definitely been known to take my ice cream maker on vacation with me, but for those who don't, here are three sure-fire recipes for a treat that really aren't -churn .

Sea Salt and Whippy Honey

This was inspired by a recent midterm trip to Ireland, and a conversation I had on the way home with Maryann Wright, a fantastic cook and one of the owners of Wright's Food Emporium in Carmarthenshire. When Wright first opened, she told me, she made ice cream without ever using a machine and explained how the honey in the Italian meringue base meant that this ice cream was always usable, even straight from the freezer. I flavored mine with sea salt, a singular idea taken from the exceptional ice cream made by Murphy's in Dingle and popular with Kerry strawberries on the same trip.

Preparation 5 mins Cooking 20 mins Chilling 4 hrs+ Serves 4

50 g honey 160 g caster sugar 3 large egg whites 3 g sea salt 450 ml whipped cream

Put the honey and 120g caster sugar in a small saucepan – use one about 12cm in diameter, as the syrup evaporates too quickly in a saucepan. larger container and risk of burning. Add 50ml of water (that said, I usually weigh the water for my ice creams, for accuracy, so in this case I would use 50g) and turn the heat to medium. Cook, stirring to dissolve the sugar. Once the sugar has dissolved, place a candy thermometer or similar in the syrup and simmer for 10-15 minutes, until it reaches 120°C.

Meanwhile, using a hand whisk or stand mixer, whisk the egg whites and salt vigorously until stiff peaks form. Gradually sprinkle in the remaining 40g of sugar, whisking constantly, until the mixture becomes glossy and shiny.

Pour the syrup at 120°C into the egg whites eggs in an even stream, whisking as you go, then continue whisking until the meringue cools.

Meanwhile, whip the cream in a large bowl until soft and thick - be careful not to over-whip, as gently whipped cream is much easier to incorporate into the egg whites.

Stir the whipped cream into the meringue mixture in three steps (I always use a silicone spatula for this, but use a large metal spoon if you prefer). Once everything is well mixed, pour the mixture into a 1.5 liter container with a lid and freeze for at least four hours. This ice cream is good to take straight from the freezer, so there is no need to take it out to soften it first. Any leftovers will keep, covered, in the freezer for at least two weeks.

Espresso and almond granita

In Puglia during the summer, everywhere from beach bars to bus stations will serve you Leccese's specialty caffè in ghiaccio for around €1: rich, bitter espresso poured over ice cubes and sweetened with sciroppo latte di mandorla (syrup of almond). It's refreshing and addictive, and almost stupidly easy to turn into a gooey slush. Whipped cream piled on top and a brioche on the side is always a good option. ="dcr- 3jlghf">500ml freshly brewed espresso or strong black coffee175ml almond syrup

Pour hot coffee (or weigh 500g) and syrup into a low metal tray deep, stir to combine, then let cool to room temperature. Put the tray in the freezer (make sure it's on a flat surface, so it doesn't tip over), and let sit for an hour and a half.

When it's time to top, check the granita: it should have started to freeze around the edges. Use a fork to break up the gel...

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