Monday, July 23, 2012
peach cobbler ice cream
I don't have an ice cream machine, and have always shyed away from any ice cream related recipe. However, when I saw this easy method to make ice cream without a machine on Kevin and Amanda, I decided to give it a go... and it has changed my life forever. This method is so easy (just pop it in the freezer and forget about it) and so rewarding (we're making our own ice cream people!). My family couldn't get enough of this stuff, its so smooth and creamy that no one would ever guess that it's not churned. There's no doubt that homemade ice cream is the supreme summertime treat, and there's also no doubt there will be many more ice cream recipes to come now that I have this awesome method up my sleeve!
The peaches at the Farmer's market are perfect this time of year -- sweet, juicy, and not at all mealy. I think we bought around 20 of them! I was planning on making a peach cobbler, but then decided that ice cream would be a happy substitute since these days its (almost) too hot to bake. Instead of plain peach ice cream, I jazzed it up a bit with graham cracker crumbs and a healthy dash of cinnamon to simulate the warm flavors of peach cobbler. It's basically summer in a cone.
Needless to say, this peach ice cream is a new favorite recipe of mine, and will always be special to me as it is the first ice cream I have ever made. This is the perfect way to celebrate the rich, festive flavors of summer. I encourage all of you who, like myself, stay away from the homemade ice cream scene to hop on over and give this recipe a go :)
What's your favorite ice cream flavor?
2 cups heavy cream
1 (14 oz.) Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 teaspoon vanilla
1 teaspoon cinnamon
3 peaches, diced
1 cup graham crackers, crushed (I used cinnamon grahams, of course)
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, vanilla and cinnamon in large bowl. Stir in peaches and graham cracker crumbs. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.