My two favorite fruits are blueberries and peaches. When the fresh peaches come in at local farms, I come home with bags of them. But, as often happens, my eyes are bigger than my stomach, and I can’t possibly eat them before they go bad. Yes, I have frozen them in the past, but this year I was really feeling like ice cream. As I mentioned a week or so ago, when it comes to ice cream, I can take it or leave it, but lately I’ve wanted to take it.
Today I made a delicious, simple, no-churn peach ice cream. It
is absolute heaven. The freshness of the peaches really comes through, making
each bite taste like the bounty of summer. I enjoyed mine in a cone, but if you
feel inclined, put yours in a bowl and top it with fresh peaches and a drizzle
of raspberry syrup. Enjoy summer’s delicious bounty while you still can.
No Churn Fresh Peach Ice Cream
From Eagle Brand
2 c. heavy cream, whipped
1 14-oz. can sweetened condensed milk
1 T. vanilla extract
1 c. pureed peaches (2 medium peaches)
Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup
pureed fruit and food coloring (if desired). Fold in whipped heavy cream. Pour
into 9” x 5”
loaf pan or a 2-quart
freezer container; cover.
Freeze 6 hours or until firm.
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4 comments:
The fresh peaches are a treat this time of year!
This looks amazing with those fresh delicious peaches. Yum
Looks good. I just had a "Fat Boy" ice cream bar but this looks like something I would have chosen if it was in front of me.
That raspberry sauce looks as good as the ice cream! Is the texture much like "churned"? I've not made a no-churn before but by golly it looks so good.
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