Okay, once I learnt about no-churn ice-cream, well, it’s obvious I’m a convert.  There’s so little effort and it’s a perfect way to use up leftover cream and other little nice bits that hang around after Easter and Christmas.

Chocolate orange is one of my favourite flavour combos so get that Easter double cream whipped up with some condensed milk, sprinkle in the chopped up choc and you’ve got pudding sorted for another day. Or just you know eat it tonight.  With extra choc sauce.

Orange choc-chip no-church ice-cream

Inspired by Nigella
Makes 1.5 pints/800ml

Ingredients

300ml double cream
300ml condensed milk (a 397g tin)
1/2 tsp orange essense
Around 150g chocolate

Tools

Measuring jug
Large bowl
Electric whisk/stand mixer OR Balloon whisk and strong arms
Freezer proof container with lid

Time

10m prep 6 hours (at least) to freeze

Method

Chop the chocolate into little pieces with a large knife or food processor
Place the cream, milk and orange essence in the large bowl
Whisk together until there’s lot of little bubbles and the mixture is light and airy
Stir the chocolate through the ice cream
Pour into container
Leave to freeze

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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