When this recipe was first posted as this month’s selection, my thought was, how am I going to make this without an ice-cream maker?
However, I was determined to give it a try, so I checked out a few hints on the web and tried putting some of them together.
I remember my own mother making ice-cream from condensed milk when I was a child. She would put the milk in her empty ice cube trays and freeze it a bit, take it out, and mix it. She would then refreeze. I was so surprised to see that condensed milk is still being used today, perhaps not exactly the way she did, but she was certainly ahead of the times.
I followed David’s instructions all the way to blending in the buttermilk, and then I poured it into the stainless steel bowl of my cake mixer so that I could freeze it. After two hours I removed the ice-cream and using the whisk attachment on the machine I basically churned it. I did this two more times and then transferred it to a plastic container to freeze thoroughly.
I was really pleased with the results, real ice-cream.
On Saturday Tricia and her family were here for dinner so I asked them if they would like to try it.
We first tasted it with the olive oil and flour de sel. It was interesting, but not something I would normally order.
We then tried it with some chocolate sauce and also a raspberry sauce. I think the raspberry sauce won out on this one.