Low Sodium Peach Ice Cream

Total time6 hr 30 min

Prep time20 min

Cook time10 min

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Ingredients

6 servings

For the peach base

1 ½ lbs fresh or frozen peaches, peeled and roughly chopped (about 3 medium peaches)
Fresh Large Yellow Peach Premium Yellow Peaches Kroger Fresh Peaches in 2 LB Bag Simple Truth Organic™ Frozen Sliced Peaches Fresh Small Peach
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3 tbsp granulated sugar
1 tbsp lemon juice
¼ tsp ground cinnamon

For the ice cream

2 cups heavy cream, cold
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
⅛ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the chopped peaches, granulated sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the peaches have softened and released their juices and the mixture is bubbling and slightly thickened, about 8–10 minutes. Remove from heat and stir in the ground cinnamon.
2
Transfer the cooked peach mixture to a blender or food processor and blend until smooth. Pour into a bowl and refrigerate until completely cold, at least 30 minutes. (The base must be cold before folding into the cream, or it will deflate the whipped cream.)

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