Emulsifier Free Peach Ice Cream
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Learn more →Ingredients
6 servings
For the peach base
- 1 ½ lbs fresh or frozen peaches, peeled and roughly chopped (about 3 medium peaches)
- 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
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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