Tuesday, August 25, 2015

How to Make a Better No Churn Ice Cream + Tote Bag and #Bookgiveaway from Cleo Coyle




A Coffeehouse Mystery
by Cleo Coyle



Tuesday, September 1, Marc and I will be celebrating the release of our 14th Coffeehouse Mystery Once Upon a Grind in its mass market paperback edition. To help us celebrate, we are delighted to sponsor a fun, little giveaway this week.

Scroll down to the end of this post to find out how to enter to win an autographed copy of our book and a custom-made Coffeehouse Mystery tote bag.

The contest is now over. Thanks to everyone who entered and congrats to the winner, Kathleen Costa!



And now for today's recipe...






"No churn" ice cream appeals to me. It's easy to make, takes little room in my freezer, and does not require reading appliance instructions (huzzah). It's also economical and the way its frozen, in 9 x 5 bread loaf pans, even makes it look like the gelato shops of Italy...


Unfortunately, there is a problem with the most common recipe for "no churn" ice cream, one I have worked to remedy. I'll tell you the specifics of how below. In the meantime, you might be wondering...

Where did this "no churn" idea come from? 

Well, I don't think it's a coincidence that the Eagle Brand Condensed Milk label carries the same recipe as the one found on so many foodie blogs and YouTube videos across the internet. And where did the Eagle Brand company chef get the idea? Possibly from an ancient form of ice cream called Kulfi, which dates back to 16th Century India and is still enjoyed today. Kulfi is made without churning. Cooks boil down milk to a fraction of its original volume, concentrating the sugar and texture-smoothing milk proteins, before chilling.

Fast-forward to the present. While the American market has been dominated by French custard-style ice cream (cream, milk, sugar, and flavorings cooked with eggs or egg yolks before freezing), in recent years, we have seen increasing popularity of "Philadelphia-style" ice cream and a form of Italian Gelato which does not use eggs. 

The No Churn Ice Cream recipes I'm sharing with you today borrow from all of these ideas. I hope you enjoy them...




Chocolate, Vanilla, Coffee

Why I Revised the Popular
"No Churn" Ice Cream Recipe 

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.
Freezing straight cream will get you a block as hard as ice. Adding sugar lowers the freezing point, and churning introduces air, which keeps the ice crystals small and creates that softer, fluffier texture we enjoy scooped onto cones or heaped into dishes.

"No churn" ice cream replaces the
churning of air into the cream with whipping the air into the cream before freezing. This does a good job of keeping the end product as soft and fluffy as churned ice cream. 
But there's a problem with the most common "no churn" recipe I've seen (i.e., cream + sweetened condensed milk). It produces an ice cream that's far too soft, melts too easily, and leaves a waxy aftertaste on the tongue from too much butterfat. In short, it produces a product like ice cream but not as good.

So I began experimenting with that ubiquitous no churn recipe and have come up with an improved version (IMO, of course). Why is it better? A few reasons...

(1) Adding evaporated milk to the mix before freezing creates a final product that has a much cleaner, more ice-cream-like texture, eliminating that waxy butterfat coating on the tongue. It also...

(2) Allows very fine ice crystals to form, which make the final product colder in the mouth and gives it a more stable form in the dish or on your cone. Finally...

(3) By only whipping the cream until its thickened, rather than until it has "stiff peaks" (as most of the other recipes require), the final product is denser and more like a churned ice cream or gelato.

I'm continuing to experiment with flavors and ratios. If you're an ice cream or gelato lover, I invite you to join the foodie fun.

For today, my experiments have yielded nice results with these recipes. May you mix them with love and eat them with joy!

~ Cleo



Click here for free PDF.

To download all 3 recipes in a free PDF document that you can print, save, or share, click here.



Cleo's No Churn Chocolate Ice Cream

Makes a little over 1 quart, about 5 cups

1/4 cup natural, unsweetened cocoa powder
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2-1/3 cups Heavy Cream (aka Heavy Whipping Cream)
1/3 cup evaporated milk
1/2 teaspoon pure vanilla extract

Directions: Into a bowl, fork-whisk the cocoa powder into the sweetened condensed milk. Set aside. 



In a large, chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. (Do not create whipped cream, simply beat it until it resembles thickened white gravy, as pictured below...) 



Add your chocolate sweetened condensed milk, evaporated milk, and pure vanilla extract. With the mixer on low, blend everything until smooth. Be sure to blend the chocolate all the way through. The mixture should resemble a light chocolate milkshake without any chocolate streaks. 


Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container. Do not fill the pan to the very top. Here’s why. 


You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy! To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn. 








Cleo's No Churn Vanilla Ice Cream

Makes a little over 1 quart, about 5 cups 


2 cups Heavy Cream (aka Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2/3 cup evaporated milk (or one 5-ounce can)
2-1/2 teaspoons pure vanilla extract
2 pinches of table salt (or finely ground sea salt)

Directions: In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. 
(Do not create whipped cream, simply beat it until it resembles thickened white gravy.) Add the sweetened condensed milk, evaporated milk, pure vanilla extract, and salt. With the mixer on low, blend the mixture well until smooth. 

Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container. Do not fill the pan to the very top. Here’s why. You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy! To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn.







Cleo's No Churn Coffee Ice Cream 

Makes a little over 1 quart, about 5 cups

2 cups Heavy Cream (aka Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups) 

2/3 cup evaporated milk (or one 5-ounce can) 
1 Tablespoon instant espresso powder*
1/2 teaspoon pure vanilla extract

Directions: In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. 
(Do not create whipped cream, simply beat it until it resembles thickened white gravy.) Add the sweetened condensed milk, evaporated milk, instant espresso powder, and vanilla. With the mixer on low, blend the mixture well until smooth. 

Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container. Do not fill the pan to the very top. Here’s why. You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy! To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn.


*Espresso powder note: In baking and cooking, good quality instant espresso powder produces better flavor than instant coffee or coffee crystals, which is why I recommend using instant espresso instead of instant coffee for your recipes. The brand I use is Medaglia D'oro because it delivers the instant espresso in fine powder form, which dissolves beautifully into batters. All is not lost if you have only instant coffee crystals or your instant espresso brand comes in crystal rather than powder form. For best flavor in those cases, whisk the crystals into a small amount of the evaporated milk until completely dissolved before using in this recipe.



To download all 3 recipes
in a free PDF document,

click here.






Once Upon a Grind:
A Coffeehouse Mystery

The bestselling hardcover
is now in paperback!


* A Best Book of the Year
Reviewer's Pick - Kings River Life

* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* A Mystery Guild Selection


Congrats to Kathleen Costa,
who won an autographed copy of
ONCE UPON A GRIND and this
custom-made Coffeehouse Mysteries
tote bag!









Eat (and read) with Joy!



~ Cleo Coyle


New York Times bestselling author of  
The Coffeehouse Mysteries




Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * *


Join coffeehouse manager 
Clare Cosi as she solves the crime 
against "Sleeping Beauty," opens 
secret doors (uptown and down), 
and investigates a cold case that's 
been unsolved since the Cold War.


Wonderful recipes are also featured in Cleo's 14th 
culinary mystery, Once Upon a Grind, including...

* Dairy-Free "Cinderella" Pumpkin Cake
* Snow White Chocolate Mocha 
* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* Caramel-Dipped Meltaways
* Poor Man's Caviar

...and many more recipes, including
a guide to reading coffee grinds...



See the book's
Recipe Guide


* * * 

*Starred Review 
~ Kirkus

A Coffeehouse Mystery 

"Top Pick" -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly


See Billionaire Blend's
Recipe Guide


* * * * * * 



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 



GET A FREE
TITLE CHECKLIST
(with mini plot summaries)



* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.





Sign up for our Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)

After you subscribe, an auto-reply will send 
you a link to several past newsletters.

Thanks for stopping by the Kitchen! 

Cleo


92 comments:

  1. Love ice cream. Once Upon a Grind looks great; thank you for the chance :)
    jslbrown2009 at aol dot com

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  2. I love your Coffeehouse Mystery books and recipes, and ice cream goes without saying... Yeah! I struggle with complicated recipes requiring specialized tools; this ice cream looks so easy and delicious... Thanks! kat8762@aol.com

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    Replies
    1. Kathleen - Congratulations! You won the autographed copy of ONCE UPON A GRIND (in its brand new paperback edition) and the custom-made Coffeehouse Mysteries tote bag. I hope you enjoy them both!

      Thanks to everyone for entering my giveaway and stay tuned for more fun contests in my upcoming newsletter and right here on Mystery Lovers’ Kitchen in the coming weeks.

      In the meantime, may you always eat (and read) with joy!

      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  3. Thanks for the great recipes. Love your stories and thanks for the opportunity to win.

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  4. Cleo, love the recipe. I'm a huge ice cream lover, so I must try this out! I use evaporated milk to make my ice cream (with churning) - a tip I learned from Sunset Magazine, and now it turns out right every time, without the crystals and hardening! But this look great. Congrats on the release of the MMP #14. Wow!

    ~Daryl / Avery

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  5. Wow! These recipes are awesome! Thank you, Cleo! patucker54 (at aol dot com)

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  6. In my younger years when I drank espresso, Madaglia D'oro was the brand that I drank. That was 35-40 years ago. It is the best. I will definitely try these ice creams. And, I hope I win so I get to try your book, too.
    lkish77123 at gmail dot com

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  7. Great recipes. I would love to see how it would work for strawberry ice cream.

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  8. Wow, you've really done your research, thanks for sharing the no churn recipes! Looking forward to the new release, thanks for the chance to win!
    JHolden955(at)gmail(dot)com

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  9. I love ice cream. I would love a chance to win. crdatema (at) yahoo (dot) com

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  10. It still have two weeks until my kids go back to school We are so trying this next week!

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  11. Well, It looks like I'm going to be experimenting wiith ice cream next (finally managed a cake experiment last weekend)! Thanks for the giveaway, I've enjoyed your bboks - and I'm not even a coffee drinker! 😀

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  12. Cleo, I'm so glad I read your blog post today! I really want to be able to make ice cream at home, but it always ends up being such a chore. Last year after Christmas I bought an ice cream attachment for my KitchenAid mixer, but it takes such a long time because you have to freeze the attachment first then mix the ingredients and then freeze the ice cream - it takes up to two days just fo make a batch. I'm going to try your recipe (not sure which one yet, but probably chocolate!) this weekend! I'm sure it won't be long before I try the other two as well. Congratulations on your upcoming release! Nicole :-) nicolev.girldetective@gmail.com

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  13. The ice creams look delicious! Thanks!

    ElaineE246 at msn dot com

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  14. Love all,of your books and recipes...so happy the series continues... Feels like extended family and friends☺️

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  15. This recipe seems right up my way. Thank you for sharing. Your books are bringing me so much joy!

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  16. Love your books! Thanks for the recipes - the nieces will love making ice cream this weekend.
    jtcgc at yahoo dot com

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  17. i have already pre-ordered the pb, but would love to win that bag! it is very special to me that my daughter loves your books just as i do!

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  18. Karen McKenzie McAdooAugust 25, 2015 at 10:53 PM

    So enjoy the whole series of Coffeehouse Mysteries--while I am lounging in my favorite chair, drinking coffee! I keep my book on the shelf in the kitchen, with my cookbooks! The bag is great--hope they are for sale after the contest?

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  19. I 'm looking forward to trying one of the ice creams recipes for my next holidat get-together.

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  20. I can't wait to try these ice cream recipes! Thank you for sharing, and for the contest!!

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  21. I thoroughly enjoy reading about Clare's exploits and am looking forward to the paperback release of Once Upon a Grind. The recipes add to the enjoyment of each mystery. As for the three no-churn ice cream recipes, they are definitely "must tries"! Thank you for the contest; I am entering with hope (and will be joyful if I win!)!!

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  22. Would love to sit down with a dish of ice cream and Once Upon A Grind! Yummy!

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  23. I could eat ice cream every day. I'll definitely try out these recipes.

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  24. These recipes look absolutely delicious. I have never made home made ice cream but I think I'll try this.

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  25. wow these recipes look so yummy and easy to make, I downloaded the recipes and plan to make some this weekend. Hopefully they will come out as good as yours did. Thank you for the great recipes and giveaway!! darholley1 (at) aol (dot) com

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  26. I love ice cream! Thank you for the recipes for it all looks so good, and thank you for the giveaway.
    myrifraf(at)gmail(dot)com

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  27. As always such an interesting post, and the recipes sound great. Easy and with ingredients I can keep on hand. Thanks for the giveaway.
    sallycootie@gmail.com

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  28. I've never wanted to invest in an ice cream maker. Thanks for these recipes! grammyd01@comcast.net

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  29. Yay! Another new book to look forward to! And love the recipes too. I'm definitely going to try your "no churn" ice cream. Sound so easy to put together. Thanks! jrobinson12(at)austin(dot)rr(dot)com

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  30. I tried my first no churn ice cream a few weeks ago. I loved the ice cream but the recipe had a lot of "stuff" in it and that just took it over the top rich for me. These recipes look more like what I would enjoy. Do you think some Vanilla Bean in the Vanilla would be good? susierobertsmom at hotmail dot com

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  31. Of course you wouldn't forget the coffee ice cream. It is just as important as coffee milk here in Rhode Island. Now I have to go shopping to get the ingredients and make my own ice cream social.

    Thank you for sharing this recipe and the generous giveaway.

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  32. The book and the tote look fabulous. I have not read any books from this author before now, but would like to. Thanks for a chance to enter.

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  33. Can't wait to try the ice cream and read the latest paperback! Love the stories and all the recipes.

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  34. What a marvelous idea. I love the fact that you have done the tinkering for us.
    Now, where's my spoon?

    We are all still waiting (barely) patiently for the next Jack story.

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  35. Oh gosh, those recipes sound excellent! And eeeee, contest! <3 <3

    Chris

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  36. Those ice cream recipes look delicious...can't wait to try them.

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  37. Nothing is better than a Coffeehouse mystery and a bowl of ice cream. Thanks. fsumom99@aol.com

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  38. Love these books. Recipes are great.

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  39. The recipes look fantastic. Love your series. Thanks for the chance to win.

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  40. I am a huge fan of The Coffee House Mysteries. I can not wait to read this one. Thank you for sharing the recipes they are must tries.

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  41. Oh my gosh, seeing pictures of the recipes makes me want to try them right now.
    I am looking forward to reading your new book, and you reminded me that I want to read the Haunted bookstore mysteries. They sound like a lot of fun as well! Thanks for the giveaway!

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  42. Yum Yum... I will be trying this (probably the chocolate and/or coffee flavors) sometime in the near future! :) Of course I'm sure I'll screw up the recipe somehow. :O Love the Coffehouse Series!

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  43. Love all of your books. Can't wait to try this chocolate ice cream recipe with a touch of orange, maybe. Would love to win your giveaway. Thanks! Sandy G

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  44. Love all of your books. Can't wait to try this chocolate ice cream recipe with a touch of orange, maybe. Would love to win your giveaway. Thanks! Sandy G

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  45. Love all of your books. Can't wait to try this chocolate ice cream recipe with a touch of orange, maybe. Would love to win your giveaway. Thanks! Sandy G

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  46. Valerie PenningtonAugust 26, 2015 at 5:05 PM

    Those recipes look good. Am looking forward to reading the new edition.

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  47. Looking forward to trying these.....

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  48. I have never tried to make no-churn ice cream. After reading how easy it is, I will be trying it very soon. Thank you for the recipes, the giveaway and for being a hard working author!

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  49. Can't wait to read the book! A comfy chair, big ol' bowl of coffee ice cream and a good book...sounds like a perfect weekend!

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  50. I am excited to try this. I like homemade ice cream, but dislike the work. This is great. My girls will love this too. Thanks for the books and fab recipes. My youngest has all the books and had me reading them now too.

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  51. I'm not even going to choose just one to make. Chocolate and vanilla will be the first two that I try. I don't see this lasting very long at my house.
    lenikaye@yahoo.com

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  52. Love your recipes, love your books! You guys are the best!

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  53. I'm really looking forward to doing a no-churn taste-test, as well as reading the latest in your series. As soon as I get all the ingredients together I'm going to try this, in ALL 3 flavors. I used up nearly all the rest of the cocoa powder today making Krista's Best Brownies, and they were delicious as always! Thanks so much for the recipes and tips, Cleo!

    lola777_22 at hotmail dot com

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  54. Okay, I'm a purist and not afraid to do some churning - and salt-and-ice-adding - and some more churning, to get delicious ice cream. But this is just too tempting not to make! Knowing you, the flavors are full and rich, and the prospect of less work sounds very appealing. I can't wait to try this one. And congratulations on the release of the paperback Once Upon A Grind! One of the best books to come out in the past year, now available in paperback - great news. Good to read with ice cream, too. :-)

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  55. I was thrilled to read this post. Have loved the ease of no churn ice cream but was not satisfied with the result. Can't wait to try the recipes, thanks so much!
    little lamb lst at yahoo dot com

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  56. Wow!! What a awesome giveaway. Everyone in my family loves ice cream but I never found a recipe that tasted like real ice cream. I love the tote bag and the book sounds like the cozy kind I just love

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  57. What a great giveaway. Thanks too for the recipe for the no churn ice cream. I am addicted to ice cream and now I will be able to make it without having to run out to the store. It's more wholesome too. robeader53@yahoo.com

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  58. thanks for the ice cream recipes -- going to try making when the grandkids come over -- think all of us will have a blast making our own ice cream!!! Thanks for the giveaway too -- haven't read this one so would love to win and love the tote bag. jody.714@hotmail.com

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  59. Thank you for the recipe and the chance to win a great item!

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  60. I am in love with this blog today. I get some scrumptious recipes that I know my and my kiddos will love (chocolate ice cream- oh yeah) and a fantastic giveaway. Cleo, I absolutely love this series and can't get enough. Thank you for some great reading.

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  61. These recipes look so good. Can't wait to try them. I absolutely love this series

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  62. I am going to make the chocolate tonight...wow! Thanks for the recipes. Mmmm. sherylhbooth@gmail.com

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  63. I have read all of the coffeehouse books and am looking forward to this one. Thanks for recipes!
    davisel1830@hotmail.com

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  64. Oh, they look delicious! Can't wait to try them (I have an addiction to good ice cream!)

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  65. Love this series, can't wait for the new book....a tote would be cool too!

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  66. Love this series, can't wait for the new book....a tote would be cool too!

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  67. Love this series, can't wait for the new book....a beautiful tote too.

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  68. Thanks for sharing the recipes. Would love to win a copy of the new coffehouserver book as well as that wonderful tote.

    Bettyjo.English@gmail.com

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  69. Thanks for sharing the recipes. Would love to win a copy of the new coffehouserver book as well as that wonderful tote.

    Bettyjo.English@gmail.com

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  70. Thanks for sharing the recipes. Would love to win a copy of the new coffehouserver book as well as that wonderful tote.

    Bettyjo.English@gmail.com

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  71. Love your books and can't wait to try the no churn ice cream. Thanks!!

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  72. Love your books, and the no-churn ice-cream recipes look great!

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  73. Love your books even though I actually dont like coffee. I hope no one holds that against me.

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  74. Della at deepotter@peoplepc.com Thanks for the chance to get one of your books. You are new to me. so I am hoping.

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  75. Thank you for the great helpful hints to make the ice cream better. Bobbipad@gmail.com

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  76. Love the tote and the ice cream recipes look yummy!

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  77. I'm so excited to add Once Upon a Grind to my coffeehouse mysteries collection. I'll be sure to read it with a bit of that no churn ice cream, perhaps affogato?

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  78. Amazing - this looks so good!
    Love the coffeehouse mystery's and can't wait for more :)

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  79. Pat (patdupuy@yahoo.com)August 31, 2015 at 5:18 PM

    These ice cream recipes look wonderful! Enjoy your books, as always.

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  80. You have the best recipes and the best books - what a great combination!

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  81. Love your books and recipes!!!
    Lisa
    hseaside5@aim.co

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  82. Yum! I've got to try these. I'm on a chocolate kick so that one is first. I only recently realized that you also write The Haunted Bookshop series. I love them as well as The Coffee House series. Awesome giveaway cuz who doesn't need a tote for all the books! ツ
    I liked & entered your FB post as well.
    bpwoodfield@gmail.com

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  83. Thank you for the recipe!!!! smartnewyorker2000 @ yahoo dot com

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  84. Love the Coffehouse Mysteries - bummed every time I finish one cuz I have to say goodbye to Cleo, etc until the next book. I look forward to reading Once Upon A Grind. Plus, I've learned a lot about coffee from you - thanks! mimigrad@gmail.com

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  85. Thanks to everyone for all of your kind comments, especially the nice words about our Coffeehouse Mysteries. Marc and I truly appreciate it!

    The winner of ONCE UPON A GRIND (in its brand new paperback edition) and the custom-made Coffeehouse Mysteries tote bag is Kathleen Costa. Congratulations, Kathleen!

    For everyone else, thanks again for entering the drawing, and stay tuned for another chance to win. Our upcoming Coffeehouse Mystery newsletter will have a wonderful contest in it. We hope you'll join in.

    In the meantime, may you always eat (and read) with joy!

    Coffeehouse Mystery.com
    “Where coffee and crime are always brewing…”
    Cleo Coyle on Twitter
    www.CleoCoyleRecipes.com

    ReplyDelete