Peaches & Cream Ice Cream

  • 21 Jul - 27 Jul, 2018
  • Mag The Weekly
  • Cookery


· 4 cups ripe peaches peeled, pitted and cut into ½-inch pieces

· ½ tsp lemon juice

· ½ cup granulated sugar

· 2 cups heavy cream

· 1 (14oz.) can sweetened condensed milk


Stir the peaches, lemon juice and sugar in a medium-sized bowl to combine. Set aside until syrup accumulates in the bowl, for about an hour. Add the peaches and syrup to a blender and pulse until almost puréed , just enough to break down the large pieces. Transfer purée to a medium saucepan. Heat over medium-high flame until reduced and thickened, for about five minutes; stir occasionally. Transfer to a bowl and refrigerate until frozen, for about two hours. Add heavy cream to a large bowl. Using an electric mixer, beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk. Turn the speed back up to high and beat until thickened. Transfer two cups of the whipped cream to a separate bowl. Add in the purée and mix until well combined. Fold into the remaining whipped cream. Transfer to a freezer-safe container and freeze for at least six hours.