We are nearing the end of the peaches we were so fortunate to receive from friends last weekend. It has been great eating...fresh peaches, Peach Cobbler, Peach Loaf Cake, Peach Freezer Jam and now my favorite for the week: Spiced Peach No-Churn Ice Cream.
There are numerous 'No-Churn' Ice Cream recipes floating around and I have finally given it a try. Being a major ice cream connoisseur, I have been skeptical to accept the rave reviews from numerous food bloggers. I come from a line of ice cream loving women. When we first met in college, my husband found my craze for ice cream a bit odd. Then he visited my parents house, which had a freezer full of various ice cream flavors (stocked by my mother). Once he saw my grandmother's freezer, he accepted my assertion: ice cream is a genetic addition.
You can understand why I would be reluctant to try ice cream that is simply mixed and popped in the freezer. After giving in to all the peer pressure from the blogosphere, I am now a 'No-Churn' believer!
After some research, I decided to make the flavors a little more interesting. Rather than just adding peaches, I cooked them into a paste on the stovetop with brown sugar, cinnamon and nutmeg. It seemed at the time that the bit of cooked peach paste was not going to be enough to flavor the batch, but it was the perfect amount.
The only downside to no-churn ice cream is waiting for it to freeze...
SPICED PEACH NO-CHURN ICE CREAM
- 1 cup peaches, peeled and finely diced
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups heavy whipping cream
- 1 can (14-oz) sweetened condensed milk
- Place a metal 5.5-inch x 9-inch (top dimension) bread pan in the freezer.
- Combine peaches, brown sugar, cinnamon and nutmeg in a small saucepan and boil over medium heat for 15 minutes, stirring frequently. Cool in refrigerator (1 hour).
- Beat heavy whipping cream with an electric mixer until stiff peaks are formed.
- Fold sweetened condensed milk into the whipped cream. Do not overmix.
- Fold cooled spiced peaches into the cream/milk mixture. Do not overmix.
- Transfer mixture into the cold bread pan. Freeze 6 hours or overnight.