No-churn eggless peach ice cream. So creamy and with a lot of peach chunks.
Prep Time:5 hours 40 minutes
Total Time:5 hours 40 minutes
1 cup peeled and chopped peahces
2 tablespoons sugar
1 teaspoon lemon juice
Vanilla Ice Cream:
2 cups heavy cream
14 ounce sweetened condensed milk
½ tablespoon vanilla extract
First put a container in the freezer and let it freeze until you finish the rest of work.
Combine chopped peaches and sugar in a small pan and cook over medium-high heat until it boils. Reduce heat to medium low and let it simmer about 10 minutes. Pour in lemon juice and cook it for an extra 5 minutes or until it gets thicker and the liquid evaporates, stirring occasionally. Transfer on a large plate or pan and cool completely.
In a large bowl, whisk together vanilla extract and condensed milk. In another bowl, using an electric mixer, beat heavy cream until you see stiff peaks. Fold in the cream into the condensed milk until you get a smooth mixture. Don’t overmix.
Finally, fold in the cooled peach jam very gently stirring with a spatula. Transfer it to the frozen container. Freeze for 5 hours or overnight.