No-Cook Peach Ice Cream
My KitchenAid ice cream attachment is seriously one of the best gifts I've ever been given. Right after... in no particular order... my KitchenAid, my MacBook, my Corolla and my engagement ring. I'm a lucky girl and I love ice cream!
I have done my best to keep a spot in our freezer for my attachment so that at any given moment I can make a batch of homemade ice cream. I'm also proud to share that I've been working my way through a cookbook - an actual paper book - dedicated to ice cream! I hope to share some of those tasty recipes down the road, but this no-cook (yay!) peach ice cream came from Pinterest.
Recently I've heard rumors and seen on Instagram that other parts of the world are starting to experience this phenomenon called "fall". Not the case in California. It's still in the 90s and it's hard to imagine an end in sight. The silver lining is that peaches have been so good at the farmers' market so I thought I'd tuck this recipe away for later. Then my mom text me after coming across the same pin and asked to be invited over when I made this. It turns out that peach ice cream time was NOW.
INGREDIENTS
2 cups heavy cream
2 cups whole milk
1/4 cup honey, warmed slightly
6 Tablespoons (1/4 cup plus 2 Tablespoons) sugar
2 teaspoons pure vanilla extract
2 large (or 3 medium) fresh peaches
PREPARATION
1. Prepare peaches by peeling, and removing the pit. Puree ONE of the peaches (in a blender or food processor) until smooth. Dice the other peach into small pieces (about the size of a pea). Set peaches aside.
2. In a large bowl add the cream, milk, honey, and sugar. Whisk a minute or so, until the sugar has dissolved.
3. Add vanilla.
4. Add peach puree and diced peaches and whisk or stir until well combined.
5. Taste for sweetness and if desired, add additional sugar (1-2 tablespoons), then whisk until dissolved.
6. Pour ice cream mixture into an ice cream maker and follow the freezing directions (I churned mine for about 45 minutes).
{recipe via Glorious Treats}
