So after the huge disappointment of the Margarita Ice Cream I didn't have much faith in this recipe. I decided to make this last night and googled the ingredients to pick up on my way home from work. I found a video of Nigella doing a demo of this recipe for the Today Show. In her printed recipe she lists 500ml double cream - that heart stopping impossibly thick cream that spreads like butter. But on the today show they used heavy cream. So I decided to go ahead with the heavy cream; A) it's cheaper B)it's lower fat. So I picked up some 18% table cream...but while in Metro I was having a hard time deciding between that and the whipping cream. I should have got the whipping cream. This is supposed to form soft peaks after a good whisking and that just didn't happen with the 18% cream. So last night after 10 minutes of non-stop, done by hand, whipping I still did not have any soft peaks. So I just decided that enough was enough and it was never going to happen. I put the still liquid cream in the freezer and hoped for the best. I let it set for 24 hours and after dinner tonight scooped myself a bowl. It was frozen but it wasn't creamy. It was too crystallized. I think my container was air tight enough..but maybe it wasn't??? I don't know. If I were to make this again I'd make it with whipping cream for sure. I think it'd be much better. But even still apart from that Nigella's ice creams are just way too sweet for me. The powdered sugar is so intense and it's way too much for my palate.
If you want to try making ice cream and you don't have an ice cream maker then give this a try. But you most definitely should be using whipping cream..and you may want to ease up on the sugar. Now after eating all that fatty ice cream I'm going to watch the biggest loser!
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