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Two Sisters Times Two, Serial #21 and Peaches ‘n Cream (No Machine!) Ice Cream

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O.K. Break out the rock salt and the ice and the ice cream maker (that old thing with the slatted wood sides and the crank and those mean-looking gears on top) and get ready to spend the next three hours or so turning that crank until your arm feels like it’s about to fall off (or maybe it did and you just don’t know it because your nerves are numb from cranking forever). It’s time to make home-made ice cream!

Yippee! (Yeah, right! Think I have time to slip out the back door and put myself up for adoption?)

That’s how it was to make ice cream in dem olden days. Store-bought tasted better all the time!

And then there were those electric ice cream makers that shut off or blew a fuse (the machine and the chef!) about two minutes before the ice cream was frozen and you had to rush to scoop it into the bowls and serve it to your guests before it totally melted and everybody tried to pretend it was ice cream when really it was cold cream soup.

Well, have no fear. We have an ice cream here that won’t blow your fuse or kill your arm because it doesn’t require a machine, just a little do-ahead mixing and planning. And the result is deelish–dense and rich but also fruity and natural.

So put that old hand-crank machine out on the porch as antique art. R&R has you covered with this no-fuss, no-crank home-made Peaches ‘n Cream Ice Cream that will leave your arm intact and your blood pressure in check and your taste buds happy.

peach ice cream Peaches ‘n Cream (No Machine!) Ice Cream

2 cups heavy cream*

14 ounces (1 can) sweetened condensed milk

1 teaspoon vanilla extract

6 ounces peach yogurt (such as Chobani or Yoplait)

2-3 large peaches, peeled, cored, and finely chopped

1/4 cup peach preserves

ice cream

Using an electric mixer on low speed, beat together the cream, condensed milk, vanilla extract, and peach yogurt for a couple of minutes until smooth and thickened. Gently fold in the peaches. Pour the ice cream into a freezer safe container with a lid.

Cover the ice cream and freeze for 4-5 hours, or until somewhat thickened. Remove the ice cream from the freezer and stir it to incorporate the peach pieces that floated to the top. Microwave the preserves for 30 seconds, or until they are liquid. Drizzle the preserves on top of the ice cream, and stir once or twice. You want the preserves to keep a swirled effect.

Cover and return the ice cream to your freezer. Freeze for another 4-5 hours or overnight. When ready to serve, remove the ice cream from your freezer and allow to come to room temperature for 10 minutes. This will make scooping much easier! Scoop desired amount of ice cream into serving bowls and garnish with mint.

Makes about 5 cups.

*You can use half and half or whole milk if you want a lower calorie and fat ice cream.

peaches n cream

{Adapted from The Fruitguys}

Click below to listen to or read Serial #21 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #21, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #21, text © Jeffrey Anderson


About Elaine

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