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. The possibilities are limitless.Print
Pantry No-Churn Swirl Ice Cream
A no-churn ice cream with a fruit swirl that takes minutes to make with pantry ingredients. All it takes is a bit of jam and booze. This is the perfect opportunity to transform that jam in the back of fridge into something amazing!
NO-CHURN ICE CREAM
- 14 oz sweetened condensed milk
- 2 TBS alcohol (spirits or liqueur)*
- 2 cups heavy cream
- pinch of salt
- 1/2 cup good quality fruit jam
Put whatever container you’ll be using for the ice-cream into the freezer for at least 20 minutes.
Heat the jam over low heat until it is just barely pourable. Take it off the heat and set it aside to cool until it is comfortable to touch but still pourable. If it is too hot it will instantly melt the no-churn ice cream.
NO-CHURN ICE CREAM
Mix together the condensed milk, alcohol, and salt in bowl.
In a mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form. Take 1/3 of the whipped cream and mix it into the condensed milk until compeltely incorporated. Dump in the rest of the whipped cream and gradually fold it in. Don’t over stir, the mixture should come together but still be somewhat ‘airy.’
SWIRLING & FREEZING
Put a good size dollop of the fruit swirl in the bottom. Pour in a third of the no-churn into the prepared cold container. Drizzle a third of the fruit swirl over it. Repeat 2 more times. It won’t look like a swirl yet, that’s OK. Freeze for 15-20 minutes. Take a knife or spoon and drag in through the partially frozen mixture to create big swirls (don’t over do it) Return to freezer and leave it there until firm (3-6 hours depending on your freezer)
- Or substitute part extract for the alcohol (the total amount should equal 2 TBS) For example, 1 TBS of Bourbon and 1 TBS Vanilla extract = 2 TBS