No-Churn Spruce Tip Ice Cream

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No-Churn Spruce Tip Ice Cream

Easy to make no churn spruce tip ice cream with fresh spruce tips, cream, condensed milk and a drop of lemon juice.

Servings people

Prep Time 10

Total Time 1 10

EQUIPMENT

1 blender

INGREDIENTS

US Customary - Metric

INSTRUCTIONS

Whisk together four egg yolks, sugar, a pinch of salt, and a little lemon juice in a small saucepan. Stir in the condensed milk. Warm gently over low heat, stirring often, until the sugar melts and the yolks are fully blended. Take off the heat and let it cool.
Once cooled, transfer the custard to a blender or food processor. Add the spruce tips and blend on high for about 2 minutes until everything is smooth and well combined.
Pour the spruce base into a container, cover, and chill in the fridge for at least 24 hours. This helps the flavors develop and the color deepen. The longer it sits, the better it gets.
Strain out any remaining spruce bits using clean gauze, cheesecloth, or a fine sieve. The mixture will be much thicker now and a nice foresty green.
In a separate bowl, whip the cream until soft peaks form (sweeten if you like). Gently fold in the spruce custard, being careful not to deflate the cream. Transfer into a loaf tin or shallow container, level the top, cover with foil, and freeze.
To keep the texture creamy, whisk the ice cream gently every hour using a hand mixer. Do this 3–4 times until fully frozen, which usually takes about 4 to 6 hours.
Add a dusting of spruce tip sugar on top, drizzle with spruce tip syrup or melted chocolate and serve. Enjoy!

NOTES

Use fresh, soft spruce tips that are bright green and smell nice. Older, dry ones can be bitter or too strong.

Blend everything really well—spruce tips need at least 2–3 minutes in a good blender or food processor to break down and fuse with the mixture.

Let the mix rest in the fridge for a full 24 hours. This helps the spruce aroma come through and gives the ice cream a greenish colour. The longer it sits, the better it tastes.

Make sure everything is chilled before freezing. This helps the ice cream freeze faster and stay creamy without forming ice crystals.

Try different toppings—spruce tip sugar, syrup, or a drizzle of dark chocolate all work great.

Spruce tip ice cream can be stored in the freezer for 2 to 3 weeks. To keep it smooth and creamy, store it in an airtight container and cover the surface with a piece of parchment paper or plastic wrap before closing the lid. This helps keep ice crystals away.

To enjoy spruce tip ice cream all year long, freeze some fresh tips in small bags while they’re in season. That way, you can make another batch anytime you wish.

Author: Food nutters

Calories: 1057kcal

Cost: $5

Course: Dessert

Cuisine: American, european

Keyword: spruce tips

Nutrition