No Churn Orange and Basil Ice Cream Recipe

Ice cream is delicious at any time of year but during the warmer months, it’s particularly satisfying. It both cools you down and gives you a satisfying hit of sweetness. But it’s not just about the sweet hit for me – I want ice cream that has full, fresh flavours. The cheap synthetic stuff pumped full of air won’t do it for me.

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This is where homemade ice cream comes into its own. You can play with the flavours and create something really impressive, fresh and tasty. This no-churn orange and basil recipe means you don’t need an ice cream maker and, as ever with me, it’s ridiculously easy. This is a recipe you’ll come back to again and again; it’s a simple way to impress guests or feel like you’re giving your family a really special, fresh home-made treat.

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Ingredients 

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• 500ml double cream
• 100ml condensed milk
• 3 fresh oranges cut into 1 cm chunks and separated from the juice
• Zest from 1 orange
• Small handful of finely chopped basil leaves
• 1 tbsp spoon lemon juice

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Method

STEP 1

Pour the double cream into a bowl and whip with an electric mixer until the cream forms peaks.

STEP 2

Add all the other ingredients – the condensed milk, orange, zest, lemon juice and basil and mix really well.

STEP 3

Place in a container, then cut out a piece of greaseproof paper to fit the top. Place it on top of the mixture, pushing it gently so it sticks to the top. This is to prevent ice crystals forming.

STEP 4

Freeze for about 6 hours before serving. Remove from the fridge about 15 minutes before you’re ready to dish up.

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