Servings Per Recipe: 4-6 cups
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Nutritional Information: (Per serving)
- Calories: 220
- Fat: 9 g
- Cholesterol: 20 mg
- Sodium: 120 mg
- Carbohydrate: 36 g
Ingredients:
- 2 cups heavy whipping cream (cold)
- 1 can sweeten condensed milk (14 oz.) (cold)
- 1 teaspoon vanilla extract
- 4 cups canned peaches (cut into half-inch pieces)
Instructions:
1. In a blender, put the peach pieces along with the syrup and pulse until the large pieces are broken down and almost pureed.
2. Transfer the peach puree into a sauce pan and heat on medium for about 5 minutes while stirring occasionally until reduced and thickened. Transfer to the freezer until it becomes cold.
3. In a bowl, using a hand mixer or a stand mixer, whisk the cold cream until soft peaks form. (Medium / high speed)
4. Add the condensed milk into the whipped cream then whisk on high speed until stiff peaks form.
5. Add in the vanilla extract and stir.
6. In a bowl, add 2 cups of the whipped cream and add to it the peach puree while mixing until well combined. (Mixture A)
7. Fold mixture A into the remaining whipped cream until well combined.
8. Transfer the ice cream to an air tight container and freeze until firm for at least 6 hours.
Notes:
Ice-cream can be stored in an air-tight container, and in the freezer for up to 6 weeks.
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