A spectacular summer ice cream recipe with just two steps and five ingredients.
…while most recipes—with or without eggs—require some cooking, today’s creamy blackberry lemon ice cream does not. Instead, it relies on sweetened condensed milk to thicken the mixture.
Summer ice cream? Ice cream is always in season.
Couple of points to be made:
- The recipe calls for half-and-half – effectively off limits for lactose intolerant, and depending on strictness – vegetarianism. There is vitamin K in half-and-half too – we don’t get out unscathed either.
- Evaporated milk is not condensed milk. Or, I need to find a recipe that uses evaporated milk… 😉
- All traditional ice cream has a custard base (cream, milk, sugar, and egg yolks). For more information on that, see this NYTimes article. The difference between frozen custard and ice cream is mainly two things (and one of them is not a non-custard base): 1) milk fat percentage; and 2) serving temperature.