I don't have an ice cream machine in my apartment, and I wanted to make my own matcha-fruit swirl ice cream. Most recipes call for whipped cream and condensed milk, but for some flavors, the sticky sweetness of the condensed milk overpowers the ice cream. I wanted to try something closer to a semifreddo, which would give me a cleaner-tasting, less sweet ice cream. However, the texture is a little more solid than regular ice cream, but since it's mostly fat, it still melts in your mouth.

I provided a basic recipe for both types below. If you have an allergy or aversion to consuming eggs, the condensed milk recipe is the option for you!

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Condensed Milk Ice Cream Recipe
 

• 1 can (14 oz.) sweetened condensed milk

• 1 teaspoon vanilla extract or other flavor

• 2 cups heavy cream

• Mix-ins, if desired

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1. Whip the heavy cream to stiff peaks. Fold in vanilla, condensed milk, and any other flavorings or mix-ins just until combined.

2. Scoop into a freezer-safe airtight container and freeze 8 hours to overnight. Consume within 2 weeks.

 

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Egg Yolk No-Churn Recipe

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• 4 egg yolks

• 1/4 cup milk

• 1/3 cup granulated sugar

• 1 teaspoon vanilla extract or other flavorings

• 2 cups heavy cream

• Mix-ins, if desired

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1. Whip heavy cream to stiff peaks, and set aside in refrigerator

2. In a small bowl over a double boiler, whisk together egg yolks, milk, and sugar together. Continue whisking over medium heat until egg yolks become thicker and lighter, and sugar dissolves. To pasteurize the yolks, bring the mixture up to 160°F.

3. Continue whisking off-heat until mixture has cooled to room temperature. You can use a hand mixer or stand mixer to speed up this process.

4. Fold egg mixture into the whipped cream. Carefully fold in mix-ins. Pour into a freezer-safe airtight container and freeze 8 hours to overnight. Consume within two weeks

 

NOTE: If you pour the mixture in a flat freezer-safe baking dish lined with parchment, you can make your own ice cream bars (I added yuzu curd and spread melted dark chocolate on the outside), or use a cookie cutter to make an ice cream sandwich. I used this chocolate chip cookie for my matcha-strawberry ice cream sandwiches.