This stuff is good, y’all. So good that we’ve literally been eating it out of the cake pan we made it in. No bowls involved – I’m talking grabbing a spoon, pulling the pan out of the freezer, and sitting on the patio to eat ice cream.
Isn’t summer wonderful?
A couple of notes on the recipe. The peaches I used were the “half-off” farmer’s market peaches; they were a little bruised, super duper ripe, and not quite as pretty as the ones we photograph. You’re pureeing these guys up, so as long as they’re not rotten, they don’t have to be pretty. Also – I used fat-free sweetened condensed milk, and it was wonderfully sweet and creamy. I’m sure it would be just as good with low-fat or regular, however.. Maybe you could use one of each. Go crazy.
No-Churn Peach Ice Cream (adapted from Everyday Food, June 2011)
- 2 cups cold heavy whipping cream
- 2 tsp vanilla extract
- 1 tbsp honey
- 2 cans sweetened condensed milk
- 5 – 6 large ripe peaches
- fleur de sel
In a large bowl, whip together the first three ingredients with a hand mixer until soft peaks form, about 3 minutes. You don’t want this to be too thick – just a nice, light whipped cream.
Puree the peaches. Stir in the sweetened condensed milk until well combined. Slowly add the peach/condensed milk combination to the whipped cream, stirring constantly with a rubber spatula until smooth with no lumps. Pour into a sheet pan and freeze for 6 hours, or until hard.
Eat with a spoon on your patio. Or if you’re feeling fancy, slice some fresh peaches on top and then eat it with a spoon on your patio.