No Churn Nutella Ice Cream

This week we’ve been enjoying a little heatwave here in the UK – and what could be more perfect for this beautiful weather than an Ice Cream recipe?

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This recipe is inspired by my trip to Torino where I ate some the best Gelato – my favourite flavour was probably cioccolato e nocciole (chocolate and hazelnut) as the ice cream was made with hazelnuts grown in the Piedmont region (which is famous for its hazelnuts).

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My recipe is a no-churn recipe which is a super quick and easy way of making homemade ice cream, without the need of an ice cream maker – this recipe also only requires just 5 ingredients.

The secret to making excellent homemade ice cream is adding a little liquid glucose – this magic ingredient stops the ice cream from freezing too solidly, which means it can be scooped as soon as you take it out of the freezer.


No Churn Nutella Ice Cream

Ingredients

100g Nutella 

1 x 397g tin condensed milk 

300 ml double cream 

2 tsp liquid glucose 

A few handfuls of Chopped hazelnuts 

Method:

1) In a large bowl, mix together the Nutella and condensed milk.

2) Pour in the cream and add the liquid glucose, then whisk the ingredients using an electric whisk until it begins to thicken.

3) Transfer the mixture to a freezer safe container and freeze for a least 6 hours.

4) Once the ice cream has frozen scatter across the hazelnuts, then serve!

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I love seeing your take on my recipes, so remember to share a snap of your Nutella Ice Cream over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes

No Churn Raspberry and Mascarpone Ice Cream

After what has seemed like months of endless grey clouds and drizzle, the sun finally decided to grace the UK with its presence and Britain has just enjoyed a week of uncharacteristically warm weather, which some of us Brits are quite frankly not used to.

Despite the fact it has been uncomfortably hot at points, I have tried to make the most of the sunshine as it will be over all too soon and at the weekend I had my first (and probably last) barbecue of the year and made homemade ice cream.

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When I think of summer one of the first things that pops into my mind is ice cream. When I was a little girl my dad worked as an ice cream man and the summer holidays consisted of playing outside with my sisters, endless supplies of ice cream and ice lollies and the occasional trip out in the ice cream van, if I was good!

So, I’m sure you’ll understand why the hot weather meant that I just had to have ice cream and what could be a more perfect excuse to make my own? It’s also surprisingly  easy – it’s a no churn recipe, so you don’t need an ice cream machine but an electric whisk is always a good idea.

When it came to choosing flavours, I decided to use mascarpone cheese as a nod to my Dad (he’s Italian so it seemed like the perfect ingredient) and raspberry which is a lovely sharp contrast to the creamy mascarpone – this recipe is incredibly versatile though, so you can go to town creating tonnes of interesting flavour combinations!

No Churn Mascarpone And Raspberry Ice Cream

For the Raspberry Sauce:
125g fresh raspberries
1 tbsp caster sugar
25 ml cold water

For the Ice Cream:
250g cheese mascarpone, room temperature
397g can sweetened condensed milk
600 ml double cream
1 tsp vanilla extract

Method: 

1. To make the raspberry sauce: place the raspberries, sugar and water into a food processor and blend to a puree. Push the purée through a sieve to remove the seeds then set it aside for later.

2. For the ice cream, soften the mascarpone cheese with an electric whisk until it is very soft, add the condensed milk and vanilla extract then whisk until the mixture is smooth. In a separate bowl, whisk the double cream until it forms soft peaks, gently fold through the condensed milk and mascarpone mixture without knocking too much volume from the cream, but ensuring that all the ingredients are combined.

3. Drizzle half of the raspberry sauce over the ice cream mixture but don’t fold it through. Spoon the mixture into a large freezable container and place in the freezer for at least 6 hours or overnight and refrigerate the remaining raspberry sauce.

4. Thaw the ice cream before serving with the remaining raspberry sauce.