A forgotten jar of jam exiled to the back of the fridge and a little booze is the beginning of greatness. Pantry Swirl takees the No-Churn up a notch in the laziest – and most delicious – way possible.
Sure, No-Churn doesn’t have nuance and texture of traditional ice creams and gelatos but nor does it have any of the fussiness. The beauty of No-Churn Ice Cream is that once you know the formula it is the easiest of frozen desserts to customize. Adding a swirl to the equation is a snap.
THE PANTRY BOOZE
Three ingredients form the base of no-churn ice cream – sweetened condensed milk, cream, and alcohol. It’s the alcohol that offers an opportunity to play with flavors. Neat spirits like bourbon, rum or vodka are fantastic. So are liqueurs. Cointreau, Irish Cream, Amaretto, Galliano Ristretto, Frangelico – whatever is sitting in the back of your liquor cabinet.
The base recipe calls for two tablespoons of booze. That can be an overwhelming amount if you’re using neat spirits. But reducing the amount of alcohol will affect the freezing point, turning the ice cream into an un-scoopable brick. My solution is to add extract to make up the difference with extract. So I am using a tablespoon of whiskey then I’ll use a tablespoon of vanilla extract – bringing the total to 2 tablespoons.
THE PANTRY JAM
The ideal fruit swirl is gooey and intensely flavored. It’s a balancing act of combining fresh fruit, sugars, and water over just the right amount of heat. If you want to cheat, a jar of jam is the best bet. A good quality jam has already been cooked to a pretty close to perfect sugar to moisture ratio. Results can vary from brand to brand, but I find it’s hard to go wrong with natural brands (I’ve had good luck with bits of jam from Bon Maman, St. Dalfour and Stonewall Kitchen)
The trick is to warm up the jam just enough to make it somewhat pourable but not so warm that it melts the ice cream. After warming it, let it sit until just barely pourable or spoonable.
For the photos in this post, Cointreau was the spirit (2 TBS) and the swirl Bon Maman Raspberry Jam. I’ve also made some amazing swirls with Fig Jam (a cheeseboard leftover) paired with whiskey ice cream (1 TBS whiskey) The possibilities are limitless.Print