Peach Ice Cream (no churn)

This is the ultimate homemade peach ice cream recipe without the need of an ice cream maker. You only need 4 ingredients and 10 minutes of your time. This eggless peach ice cream recipe is so creamy!

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Crème glacée à la pêche

Yield: 4

Author: mddolce

Prep time: 10 MinInactive time: 12 HourTotal time: 12 H & 10 M

Ingredients

• 1 cup heavy cream
• 1/2 can of condensed milk
• 3/4 cup peach jam, compote, or 4-5 fresh ripe peaches
• 1 tsp vanilla extract (optional)

Instructions

1. If using fresh peaches, pit, dice and add to a small pot. Simmer for 20 min, until smooth and soft. Add a few tbsps of water if needed. Mix from time to time, and gently mash peaches with a fork at the end. The compote is ready! Let cool prior to use.
2. Whip heavy cream until you get stiff peaks and a fluffy texture. Add condensed milk and vanilla extract, and fold in with a spatula or spoon (gently).
3. Add 2 tbsp of peach jam or compote. Gently mix.
4. In an airtight glass container, add half of the whipped cream mixture. Add a few teaspoons of peach jam or compote on top, cover with the rest of the cream, and add more peach jam on top.
5. Using a spoon or fork make sure that the top peach jam or compote is well incorporated in the whipped cream mixture.
6. Cover with a plastic film making sure that the ice cream mixture is directly in contact with the plastic film.
7. Seal, and freeze for at least 12 hours.
8. Leave at room temp for a few minutes prior to serving. Enjoy!
9. Store for up to a month (properly sealed).

https://mddolce.com/fran/glace-peche

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How to make homemade eggless peach ice cream ?

1. Whip your whipped cream until you get stiff peaks. Do not over-whip. If using a stand mixer, use the setting (6) for about 90 s. You know it's ready if the cream holds on a spoon placed upside down. If curdled, due to over-mixing please discard.

2. Sweeten with condensed milk by gently incorporating the condensed milk in the whipped cream mixture. The texture will be less airy than in step 1.

3. Flavor with your peaches and some vanilla extract. You can mix in the peach mixture or incorporate it in layers. We used both methods in this recipe.

4. Store, seal, and freeze. This is a crucial step. Make sure you are using a glass airtight container, and use a plastic film covering the ice cream. The film must directly touch the cream, and use your hands or spoon to eliminate any empty spots. Complete the storage process by sealing freezing.