How to make Ice Cream without Ice Cream Maker
I have been so busy last month that I was not able to post anything these past weeks. We had our vacation in Paris, then my German course started and that is every morning from Monday to Thursday and at the same time, I was taking driving lessons so I can have my European driver’s license. Last month was really like a roller coaster ride for me, so many ups and downs. 
Now, I have my EU driver’s license (yahhooo!!) although I failed the first practical exam (ooopppsss) which was really depressing at the time. At the moment, we also have a 5-week break from our German course starting this week, but before that, just last week actually, I was in a local newspaper along with my other ‘classmates’! This is a copy of the article—> That’s me in pink looking nerdy. The article was about our German course (B2) that is partly subsidized by the state. I had another course before (A1-B1) which is a requirement to all foreigners who are planning to live in Germany. Although no longer required, Armin and I decided that I should take the next level (B2) to further improve my German skills.
Ok enough of that, I am just trying to make excuses for neglecting my blog and now that I am back I would like to share something perfect for the season! That is: making ice cream without an ice cream maker. I picked the last batches of berries we have from our container garden but didn’t know what to do with them as they were to less for making a cake or a pie so I thought since it is summer, why not make something cool to beat the heat!
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How to make Ice Cream without Ice Cream Maker
INGREDIENTS
- 7 ounces yogurt
- 7 ounces quark - or cream cheese
- 1/2 cup heavy cream
- 3-4 tablespoons sweetened condensed milk
- 1 cup strawberries - - sliced in halves
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/3 cup raspberries
- 1-2 tablespoons sugar
- 1 tablespoon corn starch
- 1 cup water
INSTRUCTIONS
- In a small saucepan, dissolve cornstarch in 1 cup water and then the sugar. Add the berries. Place in low heat and let it simmer while continuously stirring for 5 minutes or until liquid thickens and no longer milky. Remove from heat and let it cool down.
- Using a mixer or blender, combine the rest of the ingredients. Add ¾ of the berries with syrup. Process until smooth. Transfer in a container and place in the freezer for 2-3 hours. Take it out and put back in the mixer or blender and process again. Then put it back in the fridge to freeze. You can repeat this step one or two times more.
- Scoop ice cream into bowl and top with the remaining berries with syrup before serving.
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