I’m on the no churn bandwagon! It’s easy – its delicious – and the options are endless! Here is my variation on summer peach ice cream – add rosemary tea!!
What you need:
- 2 ripe peaches
- 1 ¼ cup water
- 4-5 sprigs fresh rosemary
- ½ cup white sugar
- ½ cup sweetened condensed milk
- 1 cup heavy whipping cream
How to Do it:
Put one peach, cut in half and pit removed in a sauce pan with 1 cup of water and half the rosemary.
Bring to a boil and simmer about 15 minutes, until the peach is soft. Remove from heat and, using a slotted spoon. Remove peach and set aside to cool. Add the remaining rosemary and return the water to the heat and simmering until the water is reduced to about ¼ cup and you have a strong rosemary tea. Remove the rosemary.
Remove the skin from the peach (it should just slide off now) and chop the meat.
Add it back to the pan with ¼ cup water and ¼ cup of sugar. Bring to a boil, then reduce heat and simmer until it has started to thicken. Remove from heat and allow to cool completely. NOTE: If you like your ice cream really sweet, add up to 1/2 cup of sugar. I prefer a little less sweetness. The condensed milk adds a lot of sweet.
Gently remove the skin from the second peach and chop into small pieces. Sprinkle 1 Tablespoon of sugar over the pieces and gently stir. Set aside.
In a blender mix the sweetened condensed milk, 1 Tablespoon sugar, and the peach and rosemary tea mixture until smooth. Set aside.
Whip the cream with 2 Tablespoons of sugar until it forms stiff peaks.
Gently fold in the macerated peaches (chunks with sugar) and
the condensed milk mixture, until it is all well blended.
Pour into a glass container, cover and freeze until firm, about 6 hours.
Makes 2 quarts.
© Copyright 2016 The Lazy Gastronome
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