ZOMG! No-churn green tea icecream!

Sooo.... I discovered no-churn, no-ice-cream-maker icecreams over the weekend, and promptly went a bit mad. :( Now my tiny freezer has 5 types of icecream in it! 2 store-bought, and 3 nugget-crafted.

You only need 3 ingredients and it's incredibly easy to make, because you just whisk them all together until they become fat and fluffy (form soft peaks).

1st Experiment: Dark chocolate icecream with raspberries and dark chocolate chips
Nice, but with an oddly chewy, grainy texture. I think it's because the dark chocolate had to be melted, and despite my mad whisking, it didn't all incorporate fully.

2nd Experiment: Green tea icecream

Ooooh. This turned out PERFECT. Similar in texture to the green tea icecreams I've had at Japanese restaurants - and as good as / indistinguishable from store-bought icecreams.

Ingredients
3 parts thickened / whipping cream
2 parts condensed milk
Umeshu to taste (and to make it stay nice and soft once frozen)
Green tea powder to taste (not instant stuff - use the stuff the ninja tea ceremony assassin chicks use)

Steps

  1. Put it all in a bowl together
  2. Whisk until soft peaks form
  3. Transfer into an airtight container
  4. Plop in freezer for 6+ hours
  5. Serve and eat while squealing madly

3rd Experiment: Vanilla icecream with lemon curd ripple

This. This is like a soft, fluffy vanilla cloud had a massive orgy with a creamy lemon curd friend. Make eet. Make eet nao. (It's the cream coloured one, if you hadn't guessed.)

Ingredients
3 parts thickened / whipping cream
2 parts condensed milk
Vanilla essence (just a leetle bit)
Some kind of drinkable alcohol (To make it stay nice and soft once frozen - I used chinese cooking wine cause I ran out of everything else.)
Lemon curd to taste (I used a nice store-bought brand)

Steps

  1. Put everything but the lemon curd in a bowl together
  2. Whisk until soft peaks form
  3. Transfer a third into an airtight container
  4. Glop in lemon curd in a quantity that makes you happy
  5. Transfer the next third into the container
  6. Glop in more curd
  7. Transfer the last third
  8. Stir the whole thing with some kind of stirring implement. The more you stir, the less big and fat your ripples of lemon curd will be
  9. Plop in freezer for 6+ hours
  10. Serve and eat while squealing madly
    or
    Make someone else eat it while squealing madly
    or
    Do it together!