To turn or not to turn?!? Ice cream that is…
Well this recipe can be done either way, and is just as delicious no matter what route you take.
It was insanely hot here in Maryland for the last part of July, but this is Maryland and you never know what Mother Nature will bring. I probably wouldn’t have cared a bit when the temperature hit 100, however I was lucky enough to pick that day to complete my big move! That week inspired me to create something extra cool and to replenish all those calories I burned off.
I found a simple recipe for no churn ice cream with 3 ingredients. Oh man 3 ingredients is just a little to easy for me, hehe. SO, I went to my trusty tea. I started with my Harlow Chai, then a few days later tried my Oo’ Peppermint. Both were amazing, however for this post I will focus on my Oo’ Peppermint.
1 can of sweetened condensed milk
1 1/4 cup whipping cream
6 tbsp. powdered sugar
1/3 cup sugar
3 tsp. Oo’ Peppermint
8 oz. water
Steep the whipping cream with 3 tsp. of Oo’ Peppermint overnight in the refrigerator.
After at least 12 hours of steeping, strain the whipping cream from the tea leaves. The Oo’ Peppermint leaves will then be steeped with 8 ounces of water, boiling. Allow to water and leaves to steep at least 5 minutes. Strain the leaves from the water and combine tea with 1/3 cup of sugar in a sauce pan. Place on the stove top and bring to a boil. Reduce to tea and sugar to simmer and allow to reduce in half, to 4 ounces. Allow mixture to cool while completing the next steps.
Whip steeped 1 and 1/4 cup of whipping cream until peaks form, and slowly add in 6 tbsp. powdered sugar and a splash of vanilla. I rarely ever measure my vanilla which is probably frowned upon! Fold in the can of sweetened condensed milk. Place back in fridge to cool for 30 minutes.
If you wish to not churn your ice cream you can complete the ice cream by putting the ice cream in the freezer to at least 6 hours. I placed half of my ice cream in a container and swirled in half of the sugar and tea mixture (a simple syrup in the end), then the other half of the ice cream and rest of the tea swirled in again. I love my glass Pyrex with plastic lids. They are perfect for ensuring no freezer burn.
Now if you wish to turn your ice cream I recommend at least 20 minutes of churning time. I have a slight lean towards my Kitchen Aid gadgets, however I have never used another mixer or ice cream machine so I can’t comment on any other ones to use. This particular ice cream mixer is an attachment for any Kitchen Aid mixer and just needs to sit in the freezer for at least 16 hours before using. Start the mixer up, and add your ice cream base, give it 20 minutes and you have an amazing airy ice cream ready to be frozen. Once churned complete the same process of layering your ice cream base and the tea mixture swirled in. Freeze for at least hours.
This was so refreshing I couldn’t even believe it! The creamy vanilla base pairs amazingly well with the cool zing of the peppermint. If you wish to add a little more decadence try a few swirl of chocolate. It is glorious SO GO NOW AND MAKE YOUR OWN!