Our flat is pretty badly proportioned. It’s mostly beautiful and spacious, and I always feel a little bit guilty, a little bit spoilt, saying anything otherwise, especially when you can’t walk around this city and fail to notice people whom clearly live their lives without any roof over their heads. We’re lucky to have such a comfortable home. But, spoilt or not spoilt, badly proportioned it is. Tucked away right at the back of the flat is an itsy-bitsy kitchen with little storage space. For the most part, we manage ok, trying to keep it as well arranged as possible, maintaining a somewhat awkward balance between keeping easily accessible the things we use most often, yet at the same time trying to keep free as much work space as possible. This means that we don’t really have any kitchen gadgets. We freecycled our microwave for extra space when we realised, six months after moving in, that we hadn’t used it. We can’t have a nice big food processor on the side, instead we keep an elderly one under the stairs for those rare occasions when we have to use it – for the most part, I’ve become reliant on my mini multi-purpose chopper. If we want a loaf of freshly baked bread, B has to roll up her sleeves and work her arm muscles, as there’s definitely no space for a bread maker. There isn’t even really space for an electric kettle – we have a stove-top camping kettle instead. My kitchen utensil dreams have to be kept small – even a mandolin may be pushing it.
Unsurprisingly, then, much as I’d like one one day, we don’t have an ice cream maker. I’ve always got my eye out for no-churn ice cream recipes, and am slowly building up my frozen dessert oeuvre. Ages ago, I’d been flicking through recipe books in a second hand bookshop, and saw a simple ice cream recipe that used condensed milk. The flavours of that recipe didn’t appeal, and I forgot all about it. I then saw, a couple of months later, another ice cream recipe using condensed milk – this one was just plain old vanilla. It got me thinking about trying it out, but I wanted to experiment with making it my own. I finally got around to it after buying clotted cream (something which I do maybe once or twice a year) to go with the summer pudding recipe I recently posted. I knew there was going to be half left over, and having grown up with clotted cream ice cream, I thought it made for the perfect excuse to try out the condensed milk trick once and for all!
Now for the cold, hard facts: this is some seriously luxurious, indulgent ice cream. Those of you who don’t do fat and sugar may like to stop reading. Any outrageous gluttons, on the other hand, keep scrolling. Don’t class yourself in that bracket? Neither do we, and I think we’ve got the middle ground down by rationing ourselves to a single scoop per portion. And man, it’s so worth it, this has to be the best ice cream I’ve made. Soft scoop, incredibly creamy, with the perfect amount of sweetness, each flavour comes through equally well and compliments the others. Ease up on the rum if you only want a little hint of it – I wouldn’t say that this ice cream screams alcohol, but it definitely warbles it.
300ml double cream
200g clotted cream
300g sweetened condensed milk
2 level tbsp. microground instant coffee (yours might taste different to mine, so you may need a little more or less)
4 tbsp. dark rum (I used spiced)
2 tsp. ground cinnamon
So, so simple. Put all ingredients into a large bowl. Whisk together with an electric whisk set to medium, until everything is well combined and soft peaks start to form.
Pour into a Tupperware container, then freeze for at least eight hours (I can vouch that it tastes good before then, but if you want perfectly set scoops of ice cream, you’ll have to have a bit of patience.)