I saw many "no-churn" techniques on youtube for ice cream. I gave it a go.
1 can evaporated milk (most recipes say use condensed milk, I decided I would add the sweetness separately, plus I have a bunch of evap milk in my pantry for some unknown reason)
1 package cream cheese, cheap store brand
8 fl oz whipping cream, TJ's shelf stable
You mix/blend the evap milk and cream cheese together. Here I added in the flavorings.
1 batch was jar of Ube jam blended in. This was plenty sweet for the ice cream
Whip the cream (with a bit of vanilla extract) and fold into the flavored mixture. Freeze for several hours, or just default to 1 day.
It's lightly purple and has a floral vanilla flavor. Ube tastes like vanilla to me so it's always a very pleasant taste profile.
2nd batch was a butter rum/butterscotch flavor. I made a homemade invert sugar and let it slightly caramelize. About a cup, which was too much, too sweet (1/2 cup would be desired). I also was too generous with the LorAnn Butter Rum flavoring, It's a strongly flavored ice cream, almost boozy without booze.
All in all, if I can dial in the flavor technique better, the texture is quite like standard churned ice cream.
