No-Cook Peach Ice Cream

No-Cook Peach Ice Cream Recipe
Oxmoor House
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. 

Yield:

Makes 1 1/2 quarts

Recipe from


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

Preparation

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

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

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.)

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.

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.

Note:

August 2004
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