Jude's Ice Cream recipes: No-churn ideas that anyone can make - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jude’ s Ice Cream recipes No-churn ideas that anyone can make By You Magazine - July 28, 2019 How chilled are these? Try our simple no-churn ices that anyone can make, courtesy of the Jude’s Ice Cream & Desserts recipe book. Easy vanilla ice cream four ways Yuki Sugiura A great basic soft-scoop recipe that you can master in minutes. The secret: condensed milk from a can. Experiment with different flavours, too – see below for seasonal ideas to get you going. SERVES 6 ½ x 397g can condensed milk 600ml double cream 1 tsp vanilla extract (or paste) 1. Pour the condensed milk, double cream and vanilla into a large bowl and beat with an electric whisk for 3-4 minutes, or until the mixture becomes thick and stiff. This is the moment to stir in any seasonal additions (see below for suggestions). 2. Spoon into an airtight, freezer-proof container and freeze for at least 4 hours, or preferably overnight, until firm. Remove from the freezer and allow to soften for 5-10 minutes before scooping. SUMMER ELDERFLOWER Stir in 3 tbsp elderflower cordial. AUTUMN TURMERIC Stir in 35g peeled and grated fresh turmeric. WINTER BLOOD ORANGE Stir in 100ml fresh blood orange juice (about 3 blood oranges). SPRING RHUBARB Make (or buy) rhubarb compote, cool, then swirl through the basic recipe. Spoon some extra compote on top before freezing. Vegan banana and nut butter ice cream Yuki Sugiura SERVES 4 4 frozen peeled bananas (total peeled weight about 375g) 175g nut butter (almond, peanut, cashew or your favourite) 250ml almond milk 125g icing sugar, sifted chopped salted peanuts and banana chips to serve (optional) 1 Chop the frozen bananas into manageable pieces, roughly 4cm long. Put them in a food processor with the nut butter, almond milk and icing sugar. Blend to a soft, silky-smooth purée. 2. Spoon into an airtight, freezer-proof container and put in the freezer for at least 4 hours, or preferably overnight, until firm. Remove from the freezer and allow the ice cream to soften for 10 minutes before scooping. 3. If wished, for added crunch, top with a scattering of chopped salted peanuts and a few banana chips. Simplest ever peach sorbet Yuki Sugiura SERVES 4 5 big ripe peaches, about 750g total weight, halved and stoned (yellow or white both work well) 175g golden caster sugar juice of 1 lime, or extra to taste 1. Simply cut up the peaches, including the skin, and put into a food processor with the sugar. Blend to a smooth, velvety pulp. 2. Stir through the lime juice. Taste then add more lime juice if necessary – remember the flavour will dull once the sorbet is frozen. 3. Pour the mix into an airtight, freezer-proof container and freeze overnight. Remove from the freezer and allow to soften for 10 minutes or so before scooping. Flat white coffee ice cream Yuki Sugiura SERVES 4 75ml strong coffee 175g icing sugar 500ml double cream pinch of ground coffee, to serve 1. Make the coffee using a cafetière and pour into a large bowl. 2. Add the icing sugar and whisk until dissolved. Allow to cool for 5 minutes before pouring in the double cream. Using an electric handheld whisk, beat for 4–5 minutes until thick, voluminous soft peaks form and the whisk leaves a trail over the surface. 3. Spoon the ice-cream base into an airtight, freezer-proof container and put in the freezer for at least 4 hours, or preferably overnight, until firm. Remove from the freezer and allow the ice cream to soften for 5–10 minutes before scooping. If wished, serve with a sprinkling of finely ground coffee on top if wished. Summer fruit swirl lollies Yuki Sugiura MAKES ABOUT 10 150g strawberries, hulled and halved 150g raspberries 400g full fat natural yogurt 1 tbsp clear honey 100g milk chocolate, melted, to serve 1. You will need 10 x 90ml ice lolly moulds and sticks. Start with the berry puree. Put the strawberries and raspberries in a blender and puree into a smooth, thick paste. Set aside. 2 Sweeten the yogurt by mixing it with the honey in a mixing bowl. 3. Alternate small teaspoons of the puree and the yogurt mixture into the lolly moulds until each is full. (You could also marble the ingredients in the moulds or mix them all together entirely before you pour them in). 4. Place into the freezer until the lollies are part frozen then insert sticks into the moulds and freeze upright for at least 4 hours or preferably overnight until firm. 5. Remove the lollies from the freezer, dip the moulds in hot water, gently pull the lollies out of the moulds, then, working quickly, drizzle with the melted chocolate. Serve straight away. Get the book with 20 per cent off Taken from Jude’s Ice Cream & Desserts: Scoops, Bakes, Shakes & Sauces by Chow and Alex Mezger (Kyle Books, £16.99). To order a copy for £13.59 until 11 August 2019, call 0844 571 0640; P&P is free on orders over £15. 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