Peach Ice Cream Day – No Churn Peach Ice Cream

It’s National Peach Ice Cream Day!

Ah, the quintessential summer fruit. The peach. Originally from China, was brought to the Americas in the 16th century by Spanish explorers. This sweet gem is the the second biggest fruit crop in the U.S.  California leads the party with the highest production in the nation. Georgia, South Carolina and New Jersey follow right behind.

And what better way to celebrate this juicy fruit but with ice cream. Peaches are at the peak of their season in mid-summer and ice cream is the perfect summer treat!

Don’t have an ice cream maker? No problem. You don’t need one for this recipe!

Here’s How to Do it:

Start by peeling the peaches. The easiest way to do without loosing any delicious juicy fruit is to give it a quick blanch. Boil a large pot of water. Once it comes to a rolling boil, carefully lower in the peaches and turn off the heat.

Leave the peaches in the water for 1 to 2 minutes. Drain and drop into ice water to keep from cooking them. Put them in the refrigerator and let them cool completely.

Carefully break the skin and peel it off of the fruit.

Cut the peaches into chunks and add them to a blender with the condensed milk. Puree until smooth.

Next, place the whipping cream in a large bowl with the sugar and cream of tartar. Whip until it forms stiff peaks.

Carefully fold the peach mixture into the whipped cream and continue folding until they are well incorporated together.

Pour the mixture into a container (or tart shells) and freeze until firm.

Scoop into a dish and garnish with mint sprigs! Just plain delicious!

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No Churn Peach Ice Cream

Ah, the quintessential summer fruit. The peach.

What better way to celebrate this juicy fruit but with ice cream. Peaches are at the peak of their season in mid-summer and ice cream is the perfect summer treat!

Course: Dessert

Cuisine: American

Keyword: ice cream, no churn, peach, peaches

Servings: 1 quart (about)

Author: HelenFern

Ingredients

• 3 medium very ripe peaches (about 1-1/2 cups)
• 3/4 cup sweetened condensed fat free milk
• 1 cup heavy whipping cream
• 1 Tablespoon sugar
• 1 teaspoon cream of tartar

Instructions

1. Start by peeling the peaches. The easiest way to do without loosing any delicious juicy fruit is to give it a quick blanch. Boil a large pot of water. Once it comes to a rolling boil, carefully lower in the peaches and turn off the heat.

2. Leave the peaches in the water for 1 to 2 minutes. Drain and drop into ice water to keep from cooking them. Put them in the refrigerator and let them cool completely. 

3. Carefully break the skin and peel it off of the fruit.

4. Cut the peaches into chunks and add them to a blender with the condensed milk. Puree until smooth.

5. Next, place the whipping cream in a large bowl with the sugar and cream of tartar. Whip until it forms stiff peaks.

6. Carefully fold the peach mixture into the whipped cream and continue folding until they are well incorporated together.

7. Pour the mixture into a container (or tart shells) and freeze until firm. 

8. Scoop into a dish and garnish with mint sprigs! Just plain delicious!

© Copyright 2019 The Lazy Gastronome

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