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One jar of "posh" jam or conserve of required flavour. One large pot of yoghurt, same flavour. One large pot double cream.

Pour all ingredients into food processor and "process" until fluffy.

Freeze.

Yum

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"I prefer rogues to imbeciles as they sometimes take a rest" (Alexander Dumas)

Sounds totally yummy and easy!

I might try a nice strawberry version next week. Which means (heavy sigh) that we'll have to eat the Haagen Daz that's cluttering up the freezer space tonight.

The sacrifices I make.

I recently did a strawberry ice cream made from just strawberries, sugar and cream with no cooking (or cooked ingredients). It helps that I have an ice-cream machine.
I think I posted a recipe a week or so back (but that might have been on a different forum). I'm not giving away my recipe for mango, OR the one for chocolate! Maple is a cheat (and nothing to do with home-grown, but then nor are the mango or chocolate ones<g>) but delicious.

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Flowers come in too many colours to see the world in black-and-white.

I would be grateful actually if people would KINDLY REFRAIN from posting delicious ice-cream recipes. So, Hilary B, many thanks for not posting the mango or chocolate ones.

I have bought a really gorgeous expensive bikini for our hols, and if people selfishly continue to post delicious ice-cream recipes, instead of looking like a foxy surfer chick, I'll look like a giant ice-cream packed sausage skin, bound in bits of too-tight black lycra. And that's not my husband's thing to be honest.

So, here's my slogan: Be Nice! No Ice! (cream recipes...)

That does tend to be the problem<g>
Once you've got a really nice ice-cream in the feezer, you tend to use it.....

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Flowers come in too many colours to see the world in black-and-white.

I made a lurvely lemon meringue ice-cream last week. Sadly not much room in there at the mo to get a selection going on in there.

...and I can't actually stop thinking about a maple and pecan version...

Thighs! Thighs! (hits self in disgust)

My maple ice cream (you could add pecans if you wanted) is actually a reduced fat version.......

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Flowers come in too many colours to see the world in black-and-white.

I only crave ice-cream when I have a sore throat ... weird.

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~ What do I think of Western civilisation? I think it would be a very good idea ~ Gandhi

I made marmelade a few years ago which wouldn't set - perfect as an ice cream base!
Rhona - how about gin and tonic sorbet!!!?????

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Tx

If you like turkish delight? Add a few drops of rose flower water to the mixture and I cut up a fry's turkish delight so that when you eat the ice cream you also get small chunks of chocolate and turkish.....mmmmmm

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Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris

When I was in the supermarket yesterday they had loads of large cartons of double cream reduced to next to nothing, I loitered in front of them for a while and thought about buying them to make ice cream but don't have an ice cream maker. Have many of you made tasty ice creams without a machine?

I also have apricot and apple jam that I made a while back that didn't set too well, would that make a decent base for ice cream, I've been using it up in sweet and sour.

Making ice cream without a machine can be done, but it takes a lot of work to produce a good one. If you don't keep taking it out of the freezer and breaking up the ice crystals it can be tricky.
If you have a 'delicious but not-set' jam try 2 parts jam to one part double cream (by volume).
If you whip the cream (after measurng) before adding to the jam, it will help control the size of crystals.
Chill the jam toroughly before you start as well.
Just bung the mixture in the freezer, and take it out after half-hour to stir again (stir VERY vigorusly). Repeat stirring again after another 15 mins. That should do it if the container isn't too big to freeze quickly.

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Flowers come in too many colours to see the world in black-and-white.

PS, if you have a fairly sharp unset jam (ie made from sharp fruit), you might do better making it into sorbet. Equal parts jam and water well blended, part freeze that, then add one beaten egg-white per half-pint of liquid when you take it out to stir half-way through freezing.

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Flowers come in too many colours to see the world in black-and-white.

Thanks Hilary, I may see if I can pick up an ice cream maker on Freecycle. Our local Sommerfield often has masses of reduced cream and it would be fun to make some.

A chef friend of mine was trying to use up litres of surplus double cream before it went out of date without an ice ream maker. When forzen it was solid we couldn't scoop it, even with a red hot scoop.

the thing you MUST have is enough sugar. It affects how the stuff freezes.

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Flowers come in too many colours to see the world in black-and-white.