No Churn Kiwi Ice Cream Recipe - An Italian in my Kitchen (2024)

FAQs

What happens if you freeze ice cream without churning? ›

This is called churning; as the ice cream is freezing the particles are moved around to stop them from forming ice crystals. This is why you cannot simply take a custard and set it in the freezer – you'd just have a solid block. If you tried to scoop it, well – you simply couldn't.

Besides not needing an ice cream machine to make this, there are other differences between no-churn ice cream and ice cream made in a machine. One difference is that no-churn ice creams are made without eggs. Another difference is the use of sweetened condensed milk in place of granulated sugar.

the amount and/or type of sugar used in the recipe. From what I've experienced and also understand from others involved in ice cream making, concentrated sugar depresses the freezing point of ice cream, so too little an amount of sugar in the recipe makes it too hard and too much makes it too soft.

Place the unchurned ice cream recipe mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing.

Sweetened condensed milk acts as a substitute for the traditional custard base that you'll find in regular ice cream. Using it saves time and effort, and this recipe won't work without it. How do you make no churn ice cream dairy free?

Sweetened condensed milk

The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.

I just have to say, as an ice cream snob, that churned ice creams are far superior in flavor and texture. I think what causes the strange texture in the no-churn ice creams is the sweetened condensed milk. It also adds too much sweetness (in my opinion) to most no-churn recipes.

The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Whole milk – I don't recommend replacing it with reduced fat or skim. Whole milk's higher fat content ensures that the homemade ice cream comes out creamy, not icy. Cane sugar – For sweetness. Vanilla extract – For warm vanilla flavor.

How do you keep ice crystals out of no churn ice cream? ›

"Make sure the storage container is fully chilled before you put the ice cream inside of it," chef Fany Gerson of ice cream shop ​​La Newyorkina told Food & Wine. "The coldness of the container will help prevent ice crystals from forming on the ice cream itself." So keep your ice cream chilled — but your fudge hot.

Here's why: Churning ice cream base is a bit like making whipped cream. You need to churn just enough to make the fat globules stick to the air bubbles and form a protective coating that stabilizes the foam. But too much churning can cause the fat globules to stick to each other, turning the mixture into butter.

There is nothing wrong with churning more frequently either (like every 20 minutes or so), particularly when the freezing visibly has begun. Why all this churning? Firstly, churning will beat a necessary amount of air into the ice cream base.

Typically, churning is a crucial step in the ice cream-making process: It agitates and incorporates air into the ice cream base as it freezes, which creates a creamy, light texture. On the flip side, if you were to take a standard ice cream base and freeze it sans churning, you'd likely end up with a dense, icy mess.

About 45 minutes after you first put your ice cream base into the freezer, take it out and rather vigorously churn it with a fork, spoon or electric hand mixer – you want to break up any frozen parts and mix everything together into a quite uniform “slush”.

You could, but churning a frozen lump would be difficult, if not impossible, depending on what you use to churn it and your final product would be more ice than cream.

Here's why: Churning ice cream base is a bit like making whipped cream. You need to churn just enough to make the fat globules stick to the air bubbles and form a protective coating that stabilizes the foam. But too much churning can cause the fat globules to stick to each other, turning the mixture into butter.