So far all of my ice cream and sorbet recipes required some kind of cooking. This Peach Ice Cream is completely no-cook and very quick. If you like sweetened condensed milk (I could drink it right out of the can), you will like this one, as you can taste a hint of it. I was afraid it might overpower the peaches but it didn't. Simple. YUM!
No-Cook Peach Ice Cream
Makes 1 1/2 quarts
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
1 1/4 cups whole milk
4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained
2 tablespoons sugar
1/4 cup fresh lemon juice
1/4 teaspoon salt
3/4 cup peach nectar (I didn't have this so used juice from a can of pineapple chunks)
Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
Process peaches with sugar, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture with peach nectar.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
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