A few years ago, I worked at a university writing center, and one of the back-to-school team-building moments for the returning writing tutors was always churning homemade custard. Cranking the handle of an old-fashioned ice cream maker was a good bonding activity. Conversation flows easily when you’re engaged in culinary activities that require you to stay put but don’t require too much concentration otherwise.
Churning ice cream the old-fashioned way is a marvelous activity if you can make the time for it.
If you can’t, no-churn recipes are a good alternative. This recipe is easy to prepare. It takes about 10 minutes. And then you just slop the mixture into a loaf pan and wait for it to freeze (allow at least 5 hours).
I left the chopped peaches pretty chunky in my version. You can chop them smaller if you prefer. But definitely use cinnamon so that it will taste like peach crisp.
If you’d like to make your own sweetened condensed milk to control the sugar quantity, check out this recipe.
No-Churn Peaches & Cinnamon Ice Cream
Ingredients
- 6 ripe peaches (remove pit, peel, chop)
- 1 pint heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- sprinkling of cinnamon
Instructions
- Heat peaches in a small saucepan over medium heat until they are softened and release some of their juice (about 5 minutes).
- In a chilled mixing bowl, whip the heavy whipping cream with an electric mixer until soft peaks form.
- Add condensed milk, vanilla and cinnamon, and gently stir to combine.
- Mix in the peaches.
- Place in a loaf pan and freeze for at least five hours.