Here is an easy one for you to try this weekend, no ice cream machine required. What am I doing this weekend? I’m going to Melbourne, woop woop! 4 days of eating out for every meal and no cooking, how will I cope?! (No really, I go a bit crazy when I can’t cook). The Boyfriend and I weren’t content with winging it foodwise, although the food scene in Melbourne is so good that you can just walk into a random restaurant and it’s likely to be awesome. We planned and booked all the places that we’ve seen on cooking and travel shows that made us dribble a little. There’s Rumi, Half Moon, Lucy Liu and Spice Temple to name a few. If there is radio silence over the weekend it’s because I’ll be in a constant food coma and unable to use technology properly.
Strawberry Ice Cream (No Churn!)
1 cup strawberry puree
1 cup plain yoghurt (I used Greek)
1 tin (395g) sweetened condensed milk
pinch of salt
lemon juice to taste
Mix all of the ingredients together, starting off with 1 tsp of lemon juice, tasting and adding more for preference.
Transfer to a 750ml capacity container and freeze overnight.