Thursday, July 30, 2015

We All Scream For Ice Cream

Homemade Peach Ice Cream

Ice cream. One of my favorite treats. I was sad to discover last year that one of my favorite store bought ice creams is no longer "ice cream." The flavor I liked now says "frozen dairy dessert." I don't even want to know what that means. (Same brand's vanilla still is labeled "ice cream.") Sometimes it's better to make your own.


I grew up in an ice cream making family. And our much loved old recipe was made with raw eggs. Not a concern back then, but I am hesitant to use them now. I have substituted Egg Beaters, which is pasteurized, but still raw in a sense. But I found a new recipe! No eggs. I do know that you can make a cooked custard base and then chill it, but that is work. And it doesn't taste like our old recipe.


My plan was to use the online recipe as a starting place but change it to be more like our family recipe. It was a happy accident when I misread the recipe and used a large can of evaporated milk instead of the small one. It was perfect! It tastes like the ice cream I grew up with.

I love my little 1-1/2 quart ice cream maker. I have room in my freezer to keep the inner container ready, so it's easy to pull it out, pour in the ingredients and flip the switch. No crushed ice. No ice cream salt. Not much mess. In about 20-30 minutes, it's ready—if you like it soft-serve style. If you want to scoop it up, put it in the freezer after it's done.

HOMEMADE PEACH ICE CREAM

1 (14-oz) sweetened condensed milk (like Eagle Brand)
1 (12-oz) can evaporated milk
1-1/4 cups milk (I only had 1%)
about 1 cup of cut up ripe peaches (I used 2 large peaches)
2 tablespoons sugar
a good squeeze of fresh lemon juice (about a tablespoon)
pinch of salt
1-1/2 teaspoons vanilla

Use a whisk to mix the 3 milks together thoroughly and chill for 30 minutes. (I just put my cans of milk in the refrigerator ahead of time.)

Mash up peaches with fork until there are no big pieces left. Stir in sugar, lemon juice and salt. Mix peaches with milk mixture.

Pour into ice cream maker and freeze according to appliance directions.
Freeze until done, about 20-25 minutes.


At this point, it's very soft. You can place the ice cream container (removed from maker) into the freezer for about 15 minutes to firm it up a bit. Or, transfer to a plastic container and freeze it.

We enjoyed some of it straight from the maker in it's soft serve version. The next night after it was frozen, we scooped up. It's good both ways.

Don't like peach ice cream? I'm sure you can use this recipe and change the fruit. Or, double the amount of vanilla if you want to make vanilla ice cream. Google "no cook ice cream" for other flavors.




2 comments:

  1. This sounds just so yummy! We have an old ice cream maker that needs the salt and ice, so we rarely make it. I do, however, have a recipe that doesn't use eggs. Our Grands love when we occasionally make ice cream - usually in winter. They like peppermint.

    ReplyDelete
    Replies
    1. Peppermint is one of my favorites, too. I need to try making that one soon.

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