Homemade ice cream is a treat, but what a production it can be, especially if you wait until the last minute and forget to freeze the canister of ice cream. Then you have to make the custard, strain the custard, cool it and then churn it before you even start freezing it. It’s a labor of love and certainly a satisfying process if you’re the type of person who enjoys spending so much time in the kitchen.
Sometimes you just don’t have the time. And that’s assuming you have an ice cream maker to start with and don’t have to add the time and expense of going to the store to buy one.
This is where no-churning ice cream comes in. I make this ice cream in a food processor, but you can also use a stand mixer. There’s no substitute for heavy cream if you want great flavor and texture. Then add sweetened condensed milk, your fruit or other flavoring of your choice, and cream cheese, which helps reduce the formation of ice crystals. That’s all it takes.
Thanks to your food processor, no-churn ice cream is not only easy to make, it’s also incredibly creamy, smooth and delicious, just like any good ice cream should be.
Assembly only takes five minutes once you have assembled your ingredients. As with all ice cream, however, the waiting is the hardest part: you need to let it freeze for at least six hours, preferably overnight.
This recipe is very adaptable. I love cherries, but summer peaches, blueberries, so many summer fruits will work. This easy ice cream can become your secret treat.
For the freshest summer fruits, inquire at your nearest Farmer’s Market or mark your calendar for the Chattanooga Market Reds, Whites and Blueberries Celebration on July 3 and Peach Festival on July 10. (chattanoogamarket.com). The Nashville Peach Truck (thepeachtruck.com) is taking orders for 25-pound cans of peaches to be delivered fresh from Georgia farms on July 9 to four locations around Chattanooga.
(READ MORE: Chattanooga-area farmers’ markets gear up for the first harvest of the season)
No-Churn Ice Cream
1 pound fresh peaches, peeled, pitted and sliced (or fruit of your choice)
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipped cream
2 teaspoons vanilla extract
Using a food processor, pulse the peaches until they are the size of a pea. Alternatively, dice the peaches by hand and, in a large bowl, mash them lightly to release the juice. Cover with a tea towel, and set aside.
In a large mixing bowl or stand mixer, combine the sweetened condensed milk, heavy whipping cream and vanilla on medium-high speed until stiff peaks form. Gently stir in the peaches until just combined.
Pour the mixture into a loaf pan or other freezer-safe container and cover with plastic wrap, letting the wrap sit directly on top of the ice cream mixture. This will prevent the ice cream from forming crystals on top. Freeze at least 4 hours for soft ice cream or 6 hours and overnight for firmer ice cream, then remove!
Contact Anne Braly at [email protected] or annebraly.com.