Good ice cream is easy to make at home using just two main ingredients–you don’t even need an ice cream maker! This recipe is adapted from the popular ‘no-churn method’ which has been around for quite some time. Seasonal peaches macerated in a sugary whiskey blend complement the richness of the ice cream.
Ingredients
- 300 ml sweetened condensed milk
- 2 cups cold whipping cream
- 1 tsp pure vanilla extract
- ¼ tsp vanilla bean seed
- pinch of salt
- ½ cup sugar
- ⅓ cup water
- 2 Tbsp local whisky or bourbon
- 3 large ripe peaches, sliced (peel if desired)
Instructions
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Cream
In a large bowl, whisk the condensed milk, vanilla extract, vanilla bean seed and salt. In another bowl, beat the cold whipping cream just until stiff peaks form (about 2-3 minutes).
Fold 1 cup of whipped cream into the condensed milk, then gently fold in the remaining whipped cream until evenly combined.
Pour the mixture into a freezer-safe dish and cover with a layer of wax paper/cling wrap. Freeze for 6 hours or overnight.
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Whisky Macerated Peaches
In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved. Remove from heat and let cool. Stir in the whisky.
In a large bowl, stir together the peaches and cooled whisky/sugar mixture until evenly coated. Refrigerate for 30 minutes or overnight—the longer you macerate, the more flavour the fruit will absorb.
Allow the ice cream to soften for a few minutes at room temperature before serving. Top with macerated peaches and a few spoonfuls of the maceration syrup.
