No-churn ice cream is an excellent alternative to a classic recipe, saving time on making a custard and churning. Here, it’s combined with a good glug of amaretto and layered up with a tangy cranberry sorbet and almond biscuit crumb for a sensational dessert.
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Yields:
10
Prep Time:
35 mins
Cook Time:
5 mins
Total Time:
40 mins
Ingredients
250 g frozen cranberries, plus extra for decorating
80 g caster sugar
30 ml fresh orange juice
Vegetable oil, for greasing
397 g tin condensed milk
300 ml double cream
4 Tbsp. amaretto
180 g amaretti biscuits
60 g butter, melted
1 Tbsp. light brown sugar
Directions
Step 1Combine the frozen cranberries and 150ml water in a saucepan. Gently simmer until the cranberries have defrosted and started to break down.
Step 2Remove from the heat and allow to cool slightly before adding to a blender and blitzing until smooth. Pour/scrape into a fine mesh sieve placed over a bowl. Discard any solids and stir the sugar and orange juice into the purée while still slightly warm so the sugar easily dissolves.
Step 3Set aside until completely cool. Grease and double line a 9 x 20cm loaf tin with baking paper. Pour in the cranberry purée and freeze for 2hr until solid.
Step 4In a large bowl, use an electric hand whisk to beat together the condensed milk and double cream with a large pinch of salt until thickened. Gradually add the amaretto while continuing to beat. Crumble up 30g of the amaretti biscuits and fold into the mixture. Pour into the loaf tin and return to the freezer. Freeze for 3hr until firmer but still a little tacky.
Step 5Blitz the remaining amaretti in a food processor. Add the melted butter and sugar and pulse until combined. Pour onto the ice cream and, using the back of a spoon, spread out until even, gently applying pressure so the crumbs stick together. Wrap and transfer to the freezer for another 3–4hr, ideally overnight.
Step 6When ready, let the terrine sit at room temperature for 5min, before placing a large plate or serving board over the tin and inverting it. Peel off the baking paper and serve, decorated with a few extra cranberries.
GH Tip:
For a summer spin on this dessert, switch the cranberries to strawberries, use lemon juice instead of orange, remove the amaretto from the ice cream and use shortbread biscuits in the base.
Per serving:
451cals
5g protein
25g fat (15g saturates)
48g carbs (47g total sugars)
No ice cream machine? No problem! The best no-churn ice cream recipes to enjoy this summer
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
