No churn ice cream

The secret to no churn ice cream is alcohol.  That's it...

INGREDIENTS

395g (1 can) sweetened condensed milk

1-2T alcohol, I used grand marnier but you can also use other liqueurs like rum or cointreau

600ml heavy cream (for whipping)

Optional mix-ins: mini chocolate chips, alcoholic raisins, jam, fruit, colouring (I used strawberry jam and pink colouring)

METHOD

Whisk the condensed milk with the alcohol and any liquid extras you are using (I used my strawberry jam and pink colouring here).  Set aside.

Using a stand mixer whisk the cream until stiff peaks form. Take about a third of the whipped cream and gently fold into the condensed milk mixture until well blended. This will loosen up the condense milk mixture to make it easier to fold into the remaining whipped cream.

Next pour the condensed milk mixture into the large mixing bowl with the remaining whipped cream and use a spatula to fold everything together until as smooth as possible, without completely losing the air in the whipped cream.

If you have any solid optional extras (chocolate chips, broken up tim tams etc) fold these through at this point.

Pour the mixture into a couple of 500ml plastic containers (or other freezer-safe container/s) and place in the freezer.

I freeze overnight and there is no stirring required whatsoever.  Scoop and serve with whatever ingredients you fancy - French sable cookies work well!