No Churn Apricot Jam Ice Cream with 2-Ingredient Base | Recipe Drop | Food52

[@ajchapeliere]

Oh fun! No-churn bases are so easy to customize too! And if you're ever craving a fruit mix-in that isn't available fresh or your fruit is a bit underripe, some jarred preserves are a nice substitution or addition.

[@neaarentzen]

yes for sure! so easy to make your own

[@coconutqueenii]

A cool twist on this recipe would be brown butter ice cream with peach jam mix ins 😋

[@food52]

Let us know if you make it!

[@neaarentzen]

LOVE!

[@StephanieMcCamon]

You're in good company with a small spoon. I'm the same and I know several people who like it too. ❤

[@neaarentzen]

haha! glad to hear it

[@food52]

team small spoon!

[@christajenni9606]

Just made this with ripe peaches. Judging by the small taster I had, this will be amazing 👍🏼

[@food52]

It will be

[@neaarentzen]

aw yay! how did it turn out??

[@kingsukmondal7238]

Oh honey i love honey ❤❤❤

[@neaarentzen]

[@hpwood3155]

❤

[@arthurlam9912]

The way Nea draped the kitchen towel over the bowl was very demure

[@food52]

Very classy 💁‍♂️

[@neaarentzen]

hahaha

[@WriterSnider]

I prefer a shovel for my ice cream.

[@food52]

tiny spoon vs shovel is the debate of the century

[@suttielegacy]

💝💐

[@Dbatem]

Seems like the honey might be sugar overload to me ….but does this really taste like ice cream? Anyone made this or something similar?

[@earldumarest234]

Yes I make this style of ice cream all the time when I don’t want to get everything out for custard style ice cream in my ice cream maker. It has a wonderful taste and texture and you can really add any sort of flavoring to the base recipe.

[@happyfeets3]

Honestly it taste greasy, buttery and its a not-so-like ice cream texture, especially when it starts to melt or soften.

[@kyyte]

The texture of this kinda ice cream is nice, but I find that the condensed milk makes it too sweet. So yes, adding honey would definitely put it over the top.

[@neaarentzen]

There's not a ton of sugar in the apricot jam/you could always decrease it as well! And yes this one definitely does. It's rich for sure, but tastes like ice cream and is a great hack for if you don't have a standard ice cream maker

[@philharrison2991]

This has been around a long time, and I can't say im a big fan because it tastes more like a frozen ganache(especially chocolate flavour) than an ice cream made from a custard base. It's nice, though.

[@neaarentzen]

I hear you! I was nervous about that but this one tastes less so I think!

[@philharrison2991]

@neaarentzen yeah, I think it depends on how much you whip the cream, too much, and it can become a bit oily. But still, it doesn't have the melting consistency of a classic custard base one.

[@Someone-u-know2]

I'm still waiting for the TWO ingredients. They should have just left those words out of the title 🤔

[@millie35998]

1. Apricots 2. White sugar. 3. Oh bugger 😂

[@pelakful]

I guess it’s supposed to be the cream and condensed milk..the base

[@millie35998]

@@pelakful yeah you're right. Just funny

[@cookiesforlunch]

If you just wanted a sweet cream flavored ice cream you'd just use the condensed milk and heavy cream and whip.

[@jorb1903]

It says two ingredient base…

[@kathrynparker9790]

35 seconds in : BUY this product. Pass on the product and the channel.

[@food52]

Sorry you don't like keeping your produce fresh

[@kathrynparker9790]

@@food52 Good one , even tho there are numerous other ways for one to keep produce fresh. Also how professional to reply this 5 days after my public feedback of your channel ? wild

[@food52]

@@kathrynparker9790 there are but we are proud of this way! And you're so right, it was unprofessional for the reply guy to take vacation time away from work.

[@kathrynparker9790]

@@food52 The reply guy ? 😂 O.k I hope he feels refreshed , I still don't feel bad for voicing my opinion in your public comment section. This will be my last reply to this nonsense but you rock on if you must.

[@food52]

@@kathrynparker9790 you too 🫶

[@Damindeater]

Now i'm gonna start writing a comment, now I'm gonna write second line, now I'm gonna end the comment, Now I'm gonna put a full stop at the end of my sentence.

[@food52]

And now we are going to respond.

[@chrismoore9686]

This looks good but I don't understand the purpose of the layers if it's all going to be mixed together anyway. Why not mix it, add it to the pan, cover and freeze?

[@neaarentzen]

So you get some nice swirls (:

[@RealBigBadJohn]

No, please not apricot!

[@neaarentzen]

whaaaat apricot is the best!

[@RealBigBadJohn]

@Oanjoexterminador Don't be a flapdoodle.

[@food52]

Only a flapdoodle doesn't like apricot

[@RealBigBadJohn]

@@food52 Don't be a moe, Ron.

[@midnight_foodie6732]

Clickbait. The two true ingredients are mixing a can of Apricot and vanilla ice cream. They should've titled it " How to make No-Churn Apricot Jam Ice Cream from Scratch"

[@ajchapeliere]

"Two- ingredient *base*" refers to the ice cream base, which is made from 1) sweetened condensed milk and 2) whipped cream. Making conventional ice cream starts with cooking a custard base of some combo of eggs, milk, cream, sugar. Then you have to let that chill before you can even think about churning it. And gods help your arms if you're hand churning it. You can also make ice cream from a rennet-based custard, which is, I think, what the boxed bases like Junketts primarily use. I guess I'm off to see if anyone else needs bonked with the Hammer of Knowledge or the Hammer of Read Better. Good thing I've got these churning muscles 😂

[@neaarentzen]

@@ajchapeliere Yes!! it's the base we're talking about instead of the custard