In this post you will learn how to make homemade ice cream the easy way and how to add your own flavour. Using just one magical ‘cheat’ ingredient, you could be chilling out with a freezer full of your favourites in no time at all. It’s seriously creamy, dangerously luxurious and all you have to do is add your flavour. Yep – that’s it! No need to worry about making a custard base from scratch… are you intrigued? Read on for my easy homemade ice cream recipe and top tips to help you succeed every time. Want to make it the traditional way? Check out my rhubarb and custard ice cream recipe instead!
So you’ve heard of the ‘no churn’ ice cream recipes right? Well I’ve made them myself (take a look at my no churn mint choc chip ice cream recipe) and, while they are super delicious – they’re also incredibly rich too. In the midst of Summer, you don’t really want a crazy heavy ice cream do you? Nope! You want a light and refreshing treat to cool you down.
Well I’ve found an epic middle ground that will give you exactly that! Yes you need an ice cream churner, but no, there’s no need to slave over a hot stove making a custard base from scratch. My secret? Tinned ambrosia custard! I kid you not.
Worried about having to buy an expensive ice cream churner? There’s tons of really cheap options out there nowadays that are really quite good. In fact, I’ve dropped a link to the exact one I used to make this near the end of the post.
Here is how to make mango and lime ice cream using my ‘cheat’ ice cream recipe. If you want to make other flavours, there’s some tips and ideas a little further down the post.
Here is what you will need to make 1 litre.
PLEASE NOTE: Chill all ingredients AND put the ice cream maker bowl in the freezer for at least 12 hours (or overnight) before starting this recipe!
Plug the ice cream maker in and set up according to the manufacturers instructions.
In a small mini chopper/food processor, blitz the drained mango slices until it becomes a smooth puree.
Then, in a large bowl, pour in the chilled tinned custard and give it a little mix.
Next, add in the mango puree and the lime zest.
Then give it all a good mix. Have a taste, is the flavour strong enough? Don’t forget that the flavour strength and sweetness will mellow slightly once churned!
If you’re happy, start up your ice cream churner then pour in the mixture. I churned mine for 30 minutes but you should double check the manufacturers instructions before you begin.
It will start out quite loose but should become cold, thick and airy by the end of the 30 minutes.
When it’s ready, pour it into a loaf tin or plastic tub and smooth out.
Cover with a double layer of cling film or a plastic lid and place into the freezer to freeze completely for at least 12 hours.
When you’re ready to serve, take out the freezer and let sit on the side for 20 minutes to soften a little. Scoop into a cone, into a bowl or have with a dessert and enjoy!
All you have to do to add your own flavours is follow the recipe as above but replace the mango puree and lime zest with any of the following:
Most importantly – don’t forget to taste it before you churn it! You want a really strong flavour before you start as this will weaken slightly once churned.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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