It is getting hot in Texas! We are apparently going to be getting a heatwave in today that will land us in the triple digits. Yikes. You will probably find me near the closest body of water and with a cold drink or at least lots of ice water. Or maybe in a dark, cold movie theatre with an icee. Sibbie's long walks have been moved to either early morning or later at night, after the sun goes down. She doesn't seem to mind, and that's what I love about her (and dogs in general). They don't complain!
When it is this hot out, all I can think about is how many times is it acceptable to eat ice cream during the day. Is it okay if it replaces a meal(s)? Just kidding, I haven't actually gone on an ice cream diet, although it is extremely tempting when it feels like the world is on fire. I have been drinking lots of smoothies, and that gets me through.
Homemade ice cream and I have a tricky past. It just hasn't really ever worked out for me very well when I've tried to make it at home. What I love about this recipe is that it is foolproof. You don't have to be a professional ice cream maker to create it. It's four ingredients, takes 15 minutes to make (minus chill time), and can be eaten the same day! What's not to love? If you don't have vanilla beans, you can swap in vanilla extract, but the vanilla bean just gives it a little something special that extract can't give you.
Combine the simplicity of this no churn ice cream with a ripe, in season Texas peach and you are in summer food heaven. Okay, it doesn't have to be a Texas peach, but bonus points if you do use them. Next time you are at the store, do yourself a favor and grab some heavy cream and a can of sweetened condensed milk. You probably already have fresh fruit and vanilla so you are halfway there to making the easiest ice cream ever. Plus, it would be perfect to make your dad for Father's Day tomorrow, just sayin'! What are you waiting for?
No Churn Peach and Vanilla Bean Ice Cream
makes one 8-1/2 x 4-1/2 loaf pan
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 vanilla bean
- 3 very ripe peaches, diced small
In a small saucepan, cook the peaches over medium high heat for 5-10 minutes or until softened, stirring occassionally. Transfer to a bowl and set in the refrigerator until chilled.
Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. This may take a few minutes, but be careful not to over mix. Slit the vanilla bean in half lengthwise, and scrape out the vanilla bean seeds. Save pods for another use if desired. Add the vanilla bean seeds to the mixer and mix until fully incorporated.
Remove the bowl from the stand mixer, and gently fold in the sweetened condensed milk and the peach mixture with a rubber spatula. Stir together until combined.
Pour the ice cream mixture into an 8-1/2 x 4-1/2 loaf pan. Cover with plastic wrap and put in the freezer for 6 hours - overnight, or until ice cream has frozen.