Nigella Lawson’s No-churn Cheesecake Ice Cream and Cherries Jubilee
Nigella's easy no-churn cheesecake ice cream, as seen on her BBC2 series Cook, Eat, Repeat, requires little more effort than whisking the ingredients together and popping them in the freezer. Serve with retro classic Cherries Jubilee.
From the book
|For the No-churn Cheesecake Ice Cream:|
|175g (half a can)||condensed milk|
|1½ tbsp||lemon juice|
|1½ tbsp||lime juice|
|For the Cherries Jubliee:|
|400g packet of||frozen cherries|
|3 tbsp||lemon juice|
|60ml||kirsch, cherry brandy, regular brandy or rum|
You will need: 2 x 500ml containers.
1. To make the no-churn ice cream, stir the condensed milk into the double cream and whisk until aerated and voluminous.
2. Carry on whisking as you add the lemon and lime juice and the advocaat.
3. Fill a couple of 500ml tubs with this heavenly mixture (which, I dare say you could serve like this in its own right) and place in the freezer until firm. Remember to take it out of the freezer 10-20 minutes before serving.
4. To make the cherries jubliee, put all three ingredients (you don’t need to thaw the cherries first) in a wide heavy-based saucepan, and give them three minutes over medium to low heat with the lid on, then remove the lid and carry on cooking gently until the cherries are hot, and have exuded a pool of glossy deep red juice.
5. Now for a spot of flambéing if you’re up for it. Strictly speaking you should be using kirsch, but cherry brandy, regular brandy or rum would all do. Throw the kirsch or whatever you’re using into the pan and, quickly, with a long candle lighter or fireplace match, and standing at arm’s length, set fire to the surface where you’ve just added the alcohol, and give the pan a bit of a swirl. It will flame only briefly, but when the last of the flame has flickered out, pour the cherries and their ruby juices into a heatproof bowl, and let people spoon this over their ice cream.