Equipment
Ingredients
Fruit Base
- 500 g mixed berries, fresh, hulled
- 20 ml lemon juice, freshly squeezed
- 4 g lemon zest, finely microplaned
- 2 g fine sea salt
Cream Matrix
- 350 g sweetened condensed milk, chilled
- 550 ml heavy cream, cold, minimum 36% fat
- 5 ml vanilla bean paste
Nutrition (per serving)
Method
In a large non-reactive bowl, combine the berries, lemon juice, lemon zest, and sea salt. Using a masher, crush the fruit until a chunky purée forms, allowing the juices to macerate for 10 minutes.
Pour the chilled condensed milk and vanilla bean paste into the berry mixture. Stir thoroughly until the color is consistent and the milk is fully integrated.
In a separate chilled bowl, beat the heavy cream (ideally at 4°C/39°F) until it reaches medium-soft peaks. The cream should hold its shape but the tips should curl when the whisk is lifted.
Add one-third of the whipped cream to the berry base and stir briskly to lighten the mixture. Then, using a spatula, gently fold in the remaining cream in two batches until no white streaks remain.
Transfer the mixture into a freezer-safe container. Smooth the top and press a layer of cling film directly onto the surface. Freeze at -18°C/0°F for at least 6 hours or until firm.
Chef's Notes
- The secret to a Michelin-level no-churn is the temperature of your tools. Chill your bowl and whisk attachment in the freezer for 15 minutes before whipping the cream.
- Always use 'double cream' or 'heavy whipping cream'. Anything with less than 35% fat will not hold the air required for a light scoop.
Storage
Freezer: 2 weeks — Store in an airtight container with parchment paper pressed directly onto the surface to prevent ice crystals.
Reheating: Temper at room temperature for 10 minutes before scooping.
