It is peach season and I couldn't resist making some homemade peach ice cream. I'm
Tess and today I'm gonna show you how I make my homemade no churn fresh peach
ice cream. Stay tuned!
I know the very first question and... yes,
you can use frozen or canned peaches for this recipe. You just want the peaches
somewhat firm so they don't cook to a mush. Here I have three fresh peaches
which is about two cups. I peeled and diced the peaches into very small pieces
and some I left a little bigger. I like the different sizes of the peaches in
the ice cream. In my saucepan on medium heat I'm adding in two tablespoons of
sugar, one tablespoon of cornstarch and two tablespoons of orange juice and a
sprinkle or about a quarter teaspoon of cinnamon. Giving that a stir and bringing
that up to a simmer. The peaches will cook down and release their juices and
produce this nice thick peachy sauce. This is going to take about five to
eight minutes and then remove the peaches from the heat, cool to room
temperature and chill in the refrigerator.
You will be able to find this recipe and the list of ingredients in the show more
section below. If you click on the word "show more" it will open and reveal this
recipe, links where you can purchase some of the items that I use and much much more.
If you have a chance please check it out.
For the ice cream I have one can of sweetened condensed milk and it will be thick.
To that I'm adding 1/2 a teaspoon of pure vanilla extract. You can add more
if you like but I don't want the vanilla overpowering the peaches. Giving that a
good mix and setting to the side.
In another bowl I'm adding in one pint of heavy whipping cream and I'm whipping
with my hand mixer until stiff peaks form.
Now I'm going to incorporate the whipped cream into the milk. I'm starting by
adding about a third of the whipped cream and gently folding into the sweet
milk. Once it's mixed in I'm adding in the rest of the whipped cream and again
gently folding in. I just want to try to keep as much air into the mixture as I
can.
I'm using a metal loaf pan to freeze. I'm pouring in half of my whipped mixture
and spreading out. Now I'm randomly spooning on half of my chilled peaches and
giving it a swirl. You can use any utensil you can find in the kitchen.
I like to gently mix or swirl in the peaches. The goal is to have peaches in
every spoonful. Next I'm pouring the remaining whipped mixture on top and
again leveling out and finally spooning on the remainder of my peaches and again
giving it a swirl.
I'm covering this and freezing for at least four hours. As you can see the
peach ice cream is filled with peaches, peach sauce and peachy flavor. I like the
different size peach pieces as every bite is peachy and you get that peach burst
with the bigger pieces. This homemade peach ice cream is so easy and good.
A nice and refreshing summer dessert favorite. You may need to make a homemade
peach pie just to serve this homemade peach ice cream! I hope you give this
homemade no churn peach ice cream a try and enjoy.
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Much Love!