NO CHURN BALSAMIC ICE CREAM PEACH

I once considered purchasing an ice cream maker. This simple, no-churn ice cream method is so easy that I am glad I didn’t. It creates ice cream that is just as smooth as churned and fluffy without special equipment. #WIN Although I haven’t made no-churn ice cream in a while (because it’s possible for too many a good thing), I couldn’t resist making this creamy, tangy, and sweet No-Churn Balsamic peach ice cream.

CAN I SUBSTITUTE…

NO. Sorry to be so strict, but this recipe does not include heavy whipping cream or sweetened condensed dairy. This no-churn ice cream is fluffy and smooth because it doesn’t need to be whipped. It relies on the high-fat content in the heavy whipping cream and the high sugar content in the sweetened condensed. It will not work without these two ingredients.

However, you can substitute another fruit for the peaches. Balsamic vinegar is great with strawberries, raspberries, and blackberries. However, keep in mind that you might need to increase the brown sugar slightly if your berries tend to be very tart.

FROZEN FRUIT CAN I BE USED INSTEAD OF FRESH?

Yes, this recipe was tested in both directions. You can use frozen peaches by ensuring they are fully thawed before chopping them.

IS IT PERFECT TO ADD WAFFLE CONE TO THE BALSAMIC PEACH ICE CREAM

My No-Churn Balsamic Peach Ice Cream was served with pieces of waffle cone on the side. But, I thought it might be tasty to smash up some waffle cones and mix them with the ice cream. Keep in mind that the moisture in the cream will cause the waffle cone to soften.

FOLDING IS A KEY

It is essential to learn how to combine ingredients in no-churn ice cream. Folding is a gentle way to combine ingredients and prevent whipped cream from separating. To make ice cream, you could simply mix the light, airy whip cream with the dense, sweetened, condensed dairy milk. It’s not good.

NO CHURN BALSAMIC ICE CREAM PEACH

This No Churn Balsamic Peach Ice cream is simple and pairs fresh sweet summer peaches and a buttery balsamic glaze.

Prep time: 15 minutes

Cooking Time: 10 minutes

Freezing Time: 8 hours

Total Time: 8 hours 25 minutes

Servings: Each cup contains 1 cup

INGREDIENTS

  • 2 Tbsp Butter ($0.27)
  • 2 cups chopped peaches (about two peaches) ($0.87)
  • 1/4 cup balsamic vinegar ($0.55)
  • 2 Tbsp brown sugar ($0.08)
  • 1 14oz. 1 14oz.
  • 1 tsp vanilla extract ($0.28)
  • 1 pinch of salt ($0.01)
  • 1-pint heavy whipping cream ($1.55)

INSTRUCTIONS

  • Cut the peaches into small pieces. The whipped cream will allow the smaller pieces to “float” instead of sinking to the bottom. Place the butter and chopped peaches in a skillet. Cook on medium-low heat for 5 minutes or until the peaches are softened. Ensure that the butter doesn’t brown during this step.
  • The brown sugar and balsamic vinaigrette should be added to the skillet. Increase the heat to medium, and continue to saute the mixture for 5 minutes or until it becomes a glaze. Allow the balsamic peaches to cool.
  • In a large bowl, combine the sweetened condensed dairy milk and vanilla extract. Add a pinch of salt to taste.
  • Use a whisk, hand mixer or stand mixer to whip the heavy whipping cream until it reaches stiff peaks in a separate bowl.
  • To the bowl, add a large amount of whipped cream. To lighten the sweetness of the sweetened condensed, combine the ingredients.
  • Fold 1/3 of the lightened sweetened milk back into the bowl with the cream. Continue this process twice until all the sweetened condensed milk has been added to the bowl with the whipped cream.
  • Place the whipped cream mixture in a freezer-safe container in a 2-quart container. If the container is too large (like a bread dish), you can add half the whipped mixture, then top it with half the balsamic peaches. You can use a shallower dish, such as the baking dish I used in my photos, to make whipped ice cream first and then add the balsamic peaches.
  • Use a spatula or a whisk to stir the balsamic peaches and whipped cream together gently. Don’t overmix. The balsamic glaze should be separated into ribbons. Run the spatula once through the mixture.
  • Cover the dish with a plastic wrap and freeze the ice cream until firm.

NUTRITION

Serving Size: 1 Cup Calories 545.01 Kcal Carbohydrates 52.96 G Protein: 8.43 G Fat: 34.41g Sodium: 199.03mg Fiber: 0.71g

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