No Churn Peach Ice Cream Food

NO-CHURN PEACH ICE CREAM

Steps:

• In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
• In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
• Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.

NO-CHURN PEACHES AND CREAM ICE CREAM

Steps:

• Pour the coffee creamer into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
• Add the frozen creamer cubes to a food processor along with the peaches. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.

NO-CHURN VANILLA ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

NO-CHURN PEACH AND RASPBERRY ICE CREAM

Steps:

• Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak. (You want the cream to just hold shape for 5 seconds when you pull the whisk out).
• Add in the condensed milk and vanilla extract and mix on slow until combined. Taste and if required, add 1tbsp light brown sugar.
• Add in the raspberries and peaches and fold in by hand, just until they're all covered, don't be tempted to over mix.
• Pour into a 2lb loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through.
• Ice cream will keep, covered, in the freezer for 1 month.

NO-CHURN ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.