A delicious peach ice cream with no eggs and no cooking. Easy to make and quick to finish. This recipe makes a small batch.
"*" See Kitchen Notes for more information or links to special ingredients.
Peaches – Use fresh peaches if at all possible. However, if you can’t find fresh peaches, then use frozen peaches. Canned peaches might work, but I’m not a fan of canned peaches except in cereal. Also, the sweeter the peaches the better, but that should go without saying. 🙂
Additional Sweetener – Sweetened condensed milk is pretty sweet IMO, but if you want it sweeter, I would recommend maple syrup. If you don't have maple syrup and have to use sugar, then warm up the half and half and add the sugar. Stir until dissolved. By heating up the half and half you will need to refrigerate and chill before pouring the ice cream into the ice cream maker.
Pecans – If you don’t have pecans or are allergic, then just omit the nuts all together. This ice cream is just as good without them.
No ice cream maker? – Pour the ice cream into a large bowl or pan and set in the freezer. Stir it every 30 minutes for a couple of hours, then every 15 minutes until nice and thick. Put back in the freezer for another 30 minutes before eating. This process might take all afternoon, but if you have the time, it’s worth it.
Recipe author: MJ of MJ's Kitchen