Years and years ago, Hungry Hubby recorded Nigella Express for me on the off chance I may enjoy it, knowing how interested I was in all things food but before I knew anything much about The Domestic Goddess herself. I fell hook, line and sinker for her dulcet tones and unashamed love of big flavours, and disregard of calories in favour of real, quality ingredients. Hubs later went on to buy all of her books for me and I devoured them greedily, listening to every word of her evocative and unique voice as a food writer, not to mention being enticed to stop what I was doing and go cook up one of her recipes, post haste. In particular, I cooked my way through almost every recipe in Forever Summer and shared my results with my foodie friends via Nigella’s old website which sadly no longer exists, in that incarnation of it at least. It was one of the reasons I started a blog, so that I had a place to witter on about my latest recipe discovery to people of a similar mindset. Forever Summer was my least used book for some reason at first but once I drew up a list of recipes I wanted to try, I found it impossible to stop. The ice cream section taunted me as it was in the days before I had an ice cream maker and trying to produce something voluptuous and creamy, without unpleasant ice crystal formation just by whipping it out of the freezer and beating it a few times by hand wasn’t good enough. Sorry Nigella!
Once Hungry Hubby gave me the ice cream attachment to use with my KitchenAid as a Christmas gift one year, I rediscovered Forever Summer and finally could make my own ice cream the way it is intended to be eaten. Thick, smooth, melting in the mouth and oh so dreamy and creamy! A most pleasing discovery was Nigella’s recipe for Cheesecake Ice Cream which, for cheesecake fans (and you know I am), is next level cream cheese evoked joy. However, so few of us can afford a good enough ice cream churner to make the purchase worthwhile and mine won’t fit in our tiny freezer so I seem to have made it my life’s work to come up with various no churn recipes to ensure you don’t have to go without. Which brings me onto today’s recipe for No Churn Cheesecake Ice Cream. The recipe I have come up with is my own but the flavour is very much inspired by Nigella’s recipe and it works absolutely beautifully as a condensed milk ice cream, which are so popular right now. The cream cheese comes through really well bolstered by a little lemon and of course some real vanilla and like all good cheesecakes, digestive biscuits must feature. I made my own with Nigella’s recipe from her first book How To Eat but please go ahead and buy a packet of McVities if you don’t have the wherewithal or desire to make your own. Do not deny yourself the pleasure of eating this wonderful ice cream for the sake of replicating artifice in biscuit form! Serve with plenty of juicy, sweet summer berries and a couple of biscuits and you will die and go to cheesecake and ice cream heaven.
- 200g condensed milk
- 180g full fat cream cheese (drain away any liquid first)
- 1 tbsp lemon juice
- Seeds of a vanilla bean
- 450 ml double cream
- Whisk all ingredients together until thick, creamy and holds soft peaks.
- Pour into a freezer safe tub and freeze for 2-3 hours until solid.
- If frozen over night, remember it will need 30-40 minutes in the fridge to ripen (soften) enough to scoop easily.
And this is a rather fabulous alternative little serving suggestion – why not use some of this gorgeous ice cream to make Strawberry Cheesecake Milkshake? I know, just when you thought it couldn’t get any better!
Simply whiz one punnet of washed and hulled strawberries (approx 200-250g) with two large scoops of this ice cream and approx 200-250ml ice cold milk in a blender (I use my Bamix, a super powerful stick blender). Squirty cream optional but encouraged to serve 😉 Serves 2.