Tuesday, September 20, 2016

No Churn Peach Ice Cream

Serves: 4 - 6


Fresh and Ripe Peaches - 5
White Sugar - 3 tablespoons
Lemon Juice - 2 teaspoons
Half and Half Milk - 1/4 cup (you can use Whole Milk instead)
Cornflour - 2 tablespoons
Heavy Whipping Cream - 2 cups
Vanilla Extract - 2 teaspoons
Sweetened Condensed Milk - 1 tin (140 oz/397 gms)

For Aid:

Flat Bottomed Glass or Metal containers


  1. Peel 2 peaches and chop them into small cubes.
  2. In a small bowl, mix peach cubes, sugar and lemon juice. Freeze it to form candied peach cubes.
  3. In another bowl, mix half and half milk and cornflour. Keep aside.
  4. Peel the remaining 3 peaches, discard the pit and puree the pulp.
  5. In a bowl, whip heavy cream until it turn foamy, using an electric mixer on medium speed.
  6. Add vanilla extract and condensed milk. Whisk until well combined.
  7. Now add diluted half and half milk and cornflour and peach puree. Mix gently until well combined.
  8. Transfer the mixture into a flat bottomed glass or metal container. Freeze for 2-3 hours.
  9. Now add the frozen candied peach cubes. mix well and place the container back in the freezer for 7-8 hours.
  10. Scoop and serve as needed.


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