Saturday, October 1

No-Churn Raspberry Ice Cream Recipe with Currys PC World


Recently Currys PC World got in touch to challenge me to make their No-Churn Ice Cream. The ingredients arrived on Tuesday and I couldn't wait to give it ago. I chose to use the raspberries and try a raspberry ripple style ice cream. 

My parents make ice cream a lot at home but they have an ice cream maker which I don't have in my student flat. The bowl also takes up a lot of room in the freezer so really you need a big chest freezer which isn't always practical. I'm also going to apologize here for the over-use of the word 'ice cream' but what can you do?

You will need:
4 free-range eggs 
100g of caster sugar
300ml double cream
a teaspoonful of vanilla extract

200g of raspberries


Firstly separate the eggs into two bowls - putting the whites in a larger bowl. Whisk egg whites in a large bowl until thick and forms peaks when the whisk is removed. Slowly whisk in the caster sugar and keep whisking until the mixture is glossy.

In the smaller bowl beat the 
egg yolks until creamy, mix in the cream and vanilla essence. Fold this mixture into the eggs whites so that they are all well combined. 

Gently spoon this mixture into a freezer container being careful not to knock the air out of it.


Once the ice cream was ready I put the raspberries in a blender with a tablespoon of cream. After they liquified I poured half over the mixture in the container. Carefully with a spatula I made ripple patterns and then did the same again with the second half of the puree. Cover with cling film before putting into the freezer. 

The mixture had to be in the freezer for at least 6 hours but I left mine overnight to make sure it was properly frozen. 



I was sceptical about this recipe - I'd never made ice cream without churning but when I went to the freezer in the morning it seemed to have worked! I scooped it into a cone and it looked like proper ice cream. Obviously I had to take photos first but afterwards I tried it and it is absolutely delicious. Not quite the same as classic ice cream but still really good for such an easy recipe. 

The only thing I would say is that the mixture seems to have split slightly in the freezer with the heavier layer (presumably the cream) has sunk to the bottom. Luckily it doesn't seem to have affected the taste but I'm not sure what the bottom layer will be like.


Will you give this recipe a try? You can find it on the Currys PC World TechTalk site. It can be made with anything you fancy - please tweet me a picture if you try it. What flavour should I try next?


This post was sponsored by Currys PC
 World but love of experimenting
 and ice cream are my own.

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