I’ve never made ice cream before now. The thought terrified me. I mean, it’s got to be difficult to make right? Something only real chefs knew how to do? I assumed that would be the case. Plus, in order to make it I’d have to buy another kitchen appliance that we simply didn’t have room for. Living in the tiniest apartment with the world’s smallest kitchen means that there isn’t really room for anything above the essentials, and certainly not an ice cream machine that would be used a couple of times a year at max.
But, as luck would have it, the lastest cooking challenge for Fantastical Food Fight (1 of 2 cooking clubs I’m part of) made me realise that ice cream is something that a home cook like me can make.
Hash tag fist pumps!
The current challenge is to make a recipe that features peaches and cream. Immediately my mind goes back to my 5 year old self when I was forced to eat disgusting peaches and cream flavoured instant oatmeal that smelled like vomit. I remember being forced to eat it by my babysitter one morning and, as payback, I faked sickness at school so she’d had to come pick me up mid-morning. I spent the rest of the day laying on the couch smuggly watching cartoons thinking I showed her!
Fast forward many years and I realised I didn’t know what to make for this challenge that wouldn’t remind me of the smell of vomit. I searched the internet high and low and eventually stumbled across ice cream. More specifically, a recipe that didn’t use an ice cream machine! It’s stupidly easy and I’ve already imagined all the different ice cream flavour combinations that I’ll be making in the near future.
Peaches & Cream Ice Cream
- 1 c peeled and chopped peahces
- 2 Tbsp golden sugar
- 1 tsp freshly squeeze lemon juice
- 2 c whipping cream
- 14 oz sweetened condensed milk
- 1½ tsp vanilla extract
- Please a metal loaf pan in the freezer,leaving it to chill while you continue with the recipe.
- Over medium-high, heat the peaches and sugar in a small saucepan.
- Once it comes to a boil, reduce the heat to medium-low and simmer for 10 minutes.
- Add lemon juice and allow to cook for an additional 5 minutes, so that the liquid evaporates and the mixture thickens.
- Transfer to a bowl and allow to cool to room temperature.
- In a large bowl, whisk together vanilla extract and sweetened condensed milk. Set aside.
- In a separate bowl, beat whipping cream until stiff peaks form.
- Fold whipped cream into vanilla and sweetened condensed milk, being careful to not over-mix.
- Add the peach mixture, carefully mixing it in with a spoon.
- Transfer mixture to the chilled loaf pan. Cover with plastic wrap and freese (8 hours to overnight).