THREE INGREDIENT ICE CREAM NO MIXEER, NO CHURN

THREE INGREDIENTS → YOU WHISK → IT FREEZES → THAT’S IT!

It can be the base for any gelato flavour imaginable.  No machine, churning, whipping cream or whatsoever!  And it will look, feel, slide, melt and taste like the magic that it is.  Go.  Celebrate.

i think, the greatest thing that happened after long weekend

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I used full-fat sour cream which gives the gelato an insanely rich and creamy texture.  You can try using low-fat sour cream, or a combination of full-fat and low-fat.  Although I am going to predict that the creaminess will reduce as the fat-content goes down…

Self-made sour cream gelato:

• 1 1/2 cup (348 grams) of sour cream, or creme fraiche
• 1 cup (330 grams) of sweetened condensed milk
• 1 tsp of pure vanilla extract

Whisk sour cream (or creme fraiche), sweetened condensed milk and vanilla extract together until very smooth, and that there’s no lumps of sour cream.  Pour the mixture into container and freeze for at least 6 hours to overnight.  Serve with fresh or grilled fruits.

Blue and red sundae:

• 1 cup of fresh, or frozen blueberries
• 1 cup of fresh (pitted), or frozen cherries or raspberries
• Juice of 1 lemon
• 2 ~ 3 tbsp of granulated sugar (depending on the sweetness of the fruit)
• Freshly grated nutmeg

Add the blueberries in a small pot with juice of 1/2 lemon and 1 tbsp or more granulated sugar.  Cook over medium heat until the blueberries start to give out their juice and have softened, but still retain their shapes.  Add freshly grated nutmeg (at least 1/4 nutmeg), mix and chill until needed.  Repeat with pitted cherries, or raspberries.

Serve with self-made sour cream gelato, with more freshly grated nutmeg on top.

Pan-grilled peaches:

• 2 ripen peaches or nectarine
• Small nub of unsalted butter
• 1 tbsp of dark rum
• 1 ~ 3 tbsp of light brown sugar (depending on the sweetness of the fruit)
• Freshly grated nutmeg

Cut the peaches open and remove the pit (if the peaches are too ripe/soft to do this, just slice the flesh from the pit).  Heat the unsalted butter in a skillet over high heat until almost browned, then add the peaches, flesh-side down, and cook until the bottom is caramelized and the flesh has softened slightly.  Add the dark rum and granulated sugar and cook until the sauce has thickened.  Add freshly grated nutmeg (at least 1/4 nutmeg) and swirl to combine.  (I like to wait for the peaches to cool down slightly so they don’t melt the gelato too fast)  Serve with sour cream gelato, and more freshly grated nutmeg on top.