My kids went back to school this past week, but we still have another month of summer to go—that means tons of fresh produce is still rolling in. My kitchen looks a little ridiculous right now. My counters and table are overrun by tomatoes, chiles, zucchini and yellow squash, corn on the cob, and green beans. I'm not even the one with a garden, my neighbors are. Not that I'm complaining (much), but I find myself without any space in my teeny-tiny kitchen to prepare or put it all up!
So what do I do? Hit up the market and roadside stands for deep ruby plums and fuzzy peaches. You know, so I can fill in the tiny gaps and form teetering pyramids. The fruit disappears in a flash, though, so I had to snag a couple of those peaches to make this ice cream. Yeah, I'm still in full-on ice cream mode, too.
I used the simple no-churn method for this one (lack of counter space, remember), but you could just as easily incorporate the peach puree into a churnable base, then fold in the macerated peaches.
I hope you'll hop on over to see Leslie's delicious Easy Peach Cobbler, too. One can never have too many ways to enjoy peaches. Don't forget to EAT A PEACH today!
Fresh Peach and Whiskey Ice Cream
This simple no-churn ice cream recipe is infused with whiskey and juicy summer peaches.
by
Prep Time: 10 minutes (+ time to freeze)
Keywords: dessert vegetarian soy-free nut-free alcohol peaches cream whiskey ice-cream frozen summer
Ingredients (1 quart)
- 2 ripe peaches
- 2 tablespoons powdered sugar
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons whisky
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon dried (powdered) ginger
- pinch of fine salt
- 2 cups heavy cream
Instructions
Pit both peaches. Puree one until smooth in a small food processor. Dice the other one into small chunks and toss with powdered sugar; set aside.
Combine peach puree, sweetened condensed milk, whisky, vanilla bean paste, ginger, and salt in a small bowl and stir until well combined.
In a large bowl, whip the heavy cream until it forms stiff peaks. Gently fold the sweetened condensed milk mixture into the whipped cream until it is no longer "streaky", then gently fold in the diced peaches.
Pour into a 9 x 5 inch metal loaf pan (or a similar freezer-safe container), and lay a sheet of plastic wrap over it. Gently press down so the plastic wrap is laying directly on the surface of the mixture, then freeze until firm, 4-6 hours.
I developed this recipe using George Dickel No.12 Tennessee Sour Mash Whisky, which is sweet and smooth with notes of vanilla and butter that work perfectly with the flavor profile of this ice cream. If you don't have this variety, I recommend using a corn whisky or bourbon (which is sweeter than a rye) that has complementary flavor notes instead.
What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food? Well, naturally they decide to get "together" the only way they can and cook up the same dishes. Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way.
Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and use it however we choose...or maybe just talk about it. Good food knows no borders and we hope to share the food we love with you. It's not a competition, it's a showcase. We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it.
Join me (here at All Roads Lead to the Kitchen) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.
