Tuesday, June 10, 2014

No-churn Brown Sugar Peach Ripple Ice Cream #IceCreamTuesday

Now that I’ve discovered an easy no-churn way of making creamy ice cream, my head is constantly buzzing with ideas for flavors. Peaches are all over the markets right now, so a seasonal double peach ice cream was top of the list. 

Years ago when we lived in Brazil, I asked my sister to bring me an ice cream maker when she came to visit. Ice cream was crazy expensive there and we missed it terribly because I just couldn’t bring myself to pay the price. Unfortunately, I didn’t think things through because, once I had the maker in my possession, I discovered that cream was the real culprit and it was going to cost me more to make my own than the expensive store-bought stuff cost. Deep sigh. When we moved to Houston, the ice cream maker came with us but it never got out of the box. Because: Blue Bell. If you live in Texas, you get to eat Blue Bell! Some of the very best ice cream in the country. But now that I’ve caught the ice cream making bug, thanks to my friend, Jenni, I started digging through our storage area over the washing machine and located said never-yet-used ice cream machine and hope to use it for the first time. Coconut ice cream, at the request of my younger daughter, is first on the list. Do you have an ice cream maker? What’s your favorite flavor?

3 medium peaches (about 1 lb or 450g total weight)
1/4 cup, firmly packed, or 50g brown sugar
1/4 cup or 60ml honey
Good pinch salt
1 teaspoon butter
1 2/3 cups or 400ml whipping cream
1/4 teaspoon cream of tartar
2/3 cup or 200g sweetened condensed milk
1 tablespoon vanilla
2 tablespoons aged rum (I used Ron Zacapa which is almost sweet, it is so mellow.)

Cut the peaches in half and remove the pit. Cut them into pieces.

Put one chopped peach in a small pot with the sugar, honey and salt and heat to a slow boil over a medium flame. Stir frequently.

Cook at a slow boil until the peaches are very soft and the sauce thickens.

If you are a candy thermometer person, and I highly recommend you become one if you aren’t already, heat till about 225°F or °C.  Add the butter and stir while it melts. Set aside to cool. I poured mine into another bowl so it would cool faster then added the butter because I was in a rush to get this ice cream in the freezer.

In your stand mixer or with electric beaters, whisk the cream and cream of tartar until the cream thickens.

Add the condensed milk and whisk until stiff peaks form.

You can see that the cream is already pretty thick.

Add the vanilla and rum and whisk again.

Very stiff now!

Reserve some chopped peaches and peach sauce to add on top of the ice cream.  Ever so gently, fold in the rest of the fresh peaches and peach sauce. I spooned the sauce in all over the surface so it would be easier to fold in and not be completely lost in the folding.

Put the mixture in an airtight container, top with the reserved peaches and sauce and freeze for several hours for soft serve or overnight for firmer ice cream. I had guests coming for dinner so mine was on the softer side, as you can see from the photos.


Chief instigator ice cream maker, +Jenni Field is also making ice cream today! Have a look at her wonderful Speculoos Cookie Milk Ice Cream

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