Equipment
Ingredients
Main
- ½ lemon, finely grated zest and juice
- 450 g mixed berries
- 397 g condensed milk
- 600 ml heavy cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 842 kcal
- Protein
- 18 g
- Carbohydrates
- 84 g
- Fat
- 50 g
- Fiber
- 6 g
- Sugar
- 59 g
- Sodium
- 447 mg
- Saturated Fat
- 30 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 136 mg
- Potassium
- 683 mg
- Calcium
- 339 mg
- Iron
- 1.7 mg
- Magnesium
- 93 mg
- Phosphorus
- 483 mg
- Zinc
- 2.9 mg
- Vitamin A
- 480 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.29 mg
- Riboflavin
- 0.68 mg
- Niacin
- 0.9 mg
- Folate
- 33 mcg
- Water
- 91 g
Sources: USDA FoodData Central
Method
Combine the lemon zest and juice in a large bowl, then add the berries and crush them into a purée using a potato masher.
Add the condensed milk to the berry mixture and stir until fully incorporated.
In a separate bowl, whip the heavy cream using an electric hand whisk or balloon whisk until soft peaks form.
Gently incorporate the berry purée into the whipped cream using a large spoon until the color is uniform.
Transfer the mixture to a freezer tub, cover with a lid or plastic wrap, and freeze for at least 4 hours at -18°C (0°F) until firm.
Chef's Notes
- For the most vibrant berry flavor and color, use a mix of berries that includes some with intense pigments like raspberries or blackberries.
- Ensure your heavy cream is very cold, ideally chilled in the refrigerator for at least 12 hours, for optimal whipping volume.
- Don't overmix when folding the berry purée into the whipped cream; gentle folding preserves the airiness, which is crucial for a smooth texture.
- If you prefer a smoother ice cream, you can strain the berry purée after crushing to remove seeds before incorporating it into the condensed milk.
- For a richer flavor, consider adding a tablespoon of vanilla extract to the condensed milk mixture.
Storage
Freezer: 1 month — Store in an airtight container to prevent ice crystals.
Troubleshooting
Ice cream is icy or has large crystals
Cause: The cream was under-whipped or the container was not sealed tightly
Fix: Cannot be fixed once frozen.
Prevention: Whip cream to soft peaks to ensure enough air is trapped and use an airtight lid.
Cultural Context
No-churn ice cream, particularly variations featuring fruit, became popular as a convenient homemade dessert, especially in American households. It offers a simpler alternative to traditional ice cream makers, allowing for quick preparation and delicious results without specialized equipment.
