Nigella Lawson has some wonderful no-churn ice cream recipes on her website. It turns out, to make really easy, 'bung in the freezer' type ice cream at home, the secret ingredient is condensed milk!
It stops crystals forming, so your ice cream turns out smooth and almost soft scoop. It can be a little cloy if combined with just double cream, so in this recipe I added a little yoghurt too, to balance the flavour.
Right now peaches are in season, beautifully soft and sweet I can't think of them without thinking of peaches and cream. This is where this recipe was born. It's also really handy for using up any over ripe peaches if you haven't managed to eat the whole punnet.
I used calvados to flavour the sauce for this recipe, but rum or brandy is a good subsitute too. Fear not it's not actually alcoholic as you should simmer it long enough for the alcohol to cook off.
No-churn Peach Ice Cream
Ingredients
- 5 flat or 3 round peaches
- 397 g 1 tin of condensed milk
- 200 ml double cream I used elmlea substitute
- 100 ml natural youghurt
- 1 heaped tablespoon icing sugar
- 1 glug roughly 3 tablspoons of calvados, rum or brandy
- 1 teaspoon vanilla paste
Instructions
- De-stone and dice the peaches (skin on).
- Add to a saucepan, with the alcohol and icing sugar.
- Simmer gently for approximately 15 minutes until the flesh has broken down.
- Puree, or blend with a hand mixer, food processor or smoothie machine.
- In a large bowl whisk the cream until thick, but not stiff. Then add the condensed milk, vanilla pasta and yoghurt. Combine fully.
- Pour into a large freezable lasagne dish, or flat tray (it freezes better this way).
- Swirl the peach sauce through the cream mixture.
- Freeze overnight.
I am entering this recipe into:
BSFIC - Bloggers scream for ice cream from Kavey Eats.
And
Credit Crunch Munch - from Fab food 4 all, and Fuss Free Flavours. This month hosted here on Fresh Home Cook
