NO-CHURN ICE CREAM THREE WAYS

No-Churn Ice Cream Three Ways image

Provided by Tieghan Gerard: Half Baked Harvest: Food Network

Categories dessert

Time 8h5m

Yield 5 cups of each flavor

Number Of Ingredients 21

Ingredients

1 cup sweetened condensed milk
3/4 cup chocolate hazelnut spread, such as Nutella
2 cups heavy cream
2 teaspoons vanilla extract
Pinch flaky sea salt
1/2 cup milk or dark chocolate chunks
2 cups fresh or frozen blueberries
2 tablespoons honey
2 tablespoons lemon juice
1/4 cup chia seeds
2 cups heavy cream
1 cup sweetened condensed milk
2 teaspoons vanilla extract
Pinch flaky sea salt
2 1/4 cups heavy cream
1 to 2 tablespoons dried lavender, depending on your taste
5 ripe peaches, roughly chopped
1/4 cup honey
2 tablespoons butter, cut into cubes
1 cup sweetened condensed milk
2 teaspoons vanilla extract

Steps:

For the salted chocolate-hazelnut chip: Add the sweetened condensed milk and chocolate hazelnut spread to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Stir in the chocolate chunks. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.
For the blueberry chia jam: Combine the blueberries, honey and lemon juice in a small saucepan and bring to a boil. Cook, mashing the berries with a fork occasionally, until the blueberries burst, 5 to 8 minutes. Stir in the chia seeds and reduce the heat, then simmer until thick, 5 minutes. Remove from the heat, then stir in 1/3- to 1/2-cup water, as needed to thin the jam slightly. Let cool, at least 15 minutes.
Add the heavy cream, sweetened condensed milk, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Using a spatula, swirl in the blueberry jam, leaving white streaks to create a swirled blueberry ice cream. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.
For the peach honey lavender: Add 1/2 cup of the cream to a small saucepot and bring to a low boil. Remove from the heat and stir in the lavender. Cover and steep 10 minutes, then strain through a fine-mesh strainer; discard the lavender. Transfer to the fridge to cool completely, at least 2 hours.
Preheat the oven 400 degrees F. Line a baking sheet with parchment paper. Add the peaches, honey and butter and toss well to combine. Bake until the peaches have caramelized, 30 to 35 minutes. Set aside to cool.
Add the cooled lavender cream, the sweetened condensed milk, vanilla and the remaining 1 3/4 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Gently stir in the peaches. Spoon the ice cream into a freezer-safe container and freeze for 4 hours or overnight.