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No-Cook Peach Ice Cream

Oxmoor House
Yield

Makes 1 1/2 quarts

Many homemade ice cream recipes require cooking a custard base, but this easy peach ice cream is made from sweetened condensed milk, evaporated milk, whole milk, and fresh peaches. 

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (5-ounce) can evaporated milk
  • 1 1/4 cups whole milk
  • 4 peeled, sliced medium-size fresh ripe peaches or 1 (15.25-ounce) can peaches in light syrup, drained
  • 2 tablespoons sugar
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 3/4 cup peach nectar

How to Make It

  1. Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

  2. Process peaches with sugar, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture with peach nectar.

  3. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

  4. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

  5. Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.