Peach Ice Cream

{Served here with Peach Crisp}

I remember hot summer days at my grand-parents house. There was nothing like a trip down to the lake for a swim to cool off or the stop on the way back at the local dairy joy for an ice cream. This is an easy way to make ice cream … and you don’t need an ice cream maker!

1 can fat free sweetened condensed milk (NOT evaporated milk)
2 cups heavy whipping cream
1 Tbsp vanilla extract
1/8 tsp salt
½ cup peach (or other fruit) preserves~or cold milk if you want to make vanilla ice cream.

Combine condensed milk, salt, peaches and vanilla in medium bowl. Mix well and set aside. In large bowl (use a large metal bowl that you have chilled in the freezer with the beaters for about 20 minutes) beat heavy cream until stiff peaks form when beaters are lifted out of mixture (about 5 minutes). Gently fold in peach mixture. Pour into a shallow 1½ quart metal pan. Cover with plastic wrap and freeze. After two hours or when edges start to harden, gently stir ice cream; spoon into air tight container and freeze for two – three more hours before serving. Keep in freezer for up to one week.


© Crackerberries 2009