I love a no-churn ice cream. The method of combining condensed milk, softly whipped cream and whatever flavours you can imagine is limitless. This is an easy, lazy, summery ice cream you can keep on standby.
400g frozen mixed berries, thawed
1 x 397g tin condensed milk
Zest and juice of 1 orange
2 tbsp orange liqueur
Pinch of salt
500ml double cream
Pour the thawed mixed berries in a mixing bowl and use a stand mixer fitted with a whisk attachment to mash (or mash with a potato masher – wearing an apron). Set aside.
To a clean bowl, add the condensed milk, orange zest and juice, orange liqueur, salt and cream. Use the whisk attachment from the berry mashing operation to whisk to soft peaks. (No need to clean the whisk in between jobs.) Once the cream mixture is suitably whipped, add the mashed berries and stir until combined.
Transfer to an airtight container and freeze at least 8 hours, ideally overnight. Let soften for at least 20 minutes before serving, as this will freeze quite hard due to the high fruit content. Scoop into cones or bowls, as you do.