Session 243 — No-Churn Ice Cream
← Block 49–50: Pastry — Desserts Overview
Skill: Base composition; aeration without a machine; freeze behavior Read first: No-Churn Vanilla Ice Cream — King Arthur
What you're learning: No-churn ice cream uses sweetened condensed milk and whipped cream to create a scoopable texture without an ice cream machine. The condensed milk provides sugar concentration that lowers the freezing point, and the whipped cream provides air. The result is richer and denser than churned ice cream — closer to a semifreddo. Make a vanilla base, then a variation (coffee, strawberry, or chocolate chip).
Full Meal: - Dinner from your repertoire while the ice cream sets in the freezer, then no-churn ice cream with caramel sauce from Session 206 - Serve alongside a slice of pie from Block 47–48 if you have one stashed
🎥 Compare Notes: How to Make Homemade Ice Cream Without a Machine — America's Test Kitchen — ATK's science-driven no-churn method using condensed milk and cream for scoopable ice cream without a machine.