Peach Rosemary No Churn Ice Cream

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!!

Peach No Churn Ice Cream

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.

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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.

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Remove the skin from the peach (it should just slide off now) and chop the meat.

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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.

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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.

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In a blender mix the sweetened condensed milk, 1 Tablespoon sugar, and the peach and rosemary tea mixture until smooth.  Set aside.

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Whip the cream with 2 Tablespoons of sugar until it forms stiff peaks.

truth be told, it's my husband's kitchen aide.

truth be told, it’s my husband’s kitchen aide.

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Gently fold in the macerated peaches (chunks with sugar) and

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the condensed milk mixture, until it is all well blended.

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Pour into a glass container, cover and freeze until firm, about 6 hours.

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Makes 2 quarts.

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© Copyright 2016 The Lazy Gastronome

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