No-Churn Peach Ice Cream

Serves 6 · 25 min prep

Ingredients

• 4 large fresh ripe peaches
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 can (14 oz) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon pinch of kosher salt
• 2 cups cold heavy whipping cream
• 1/4 cup peach preserves

Instructions

1. 1Peel and pit the peaches, then cut them into chunks. Puree half of the fruit in a blender with the honey and lemon juice until completely smooth and fragrant.
2. 2Finely dice the remaining peach chunks so you get juicy bites in every scoop; pat them lightly with a paper towel if they are very wet.
3. 3In a large bowl whisk the sweetened condensed milk with the vanilla, salt, and the peach puree until the mixture is uniform and pale peach-colored.
4. 4In a separate chilled bowl, whip the cold heavy cream with a hand mixer or stand mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. The cream should hold its shape when the whisk is lifted.
5. 5Gently fold one-third of the whipped cream into the peach-condensed milk base to lighten it. Then fold in the remaining cream in two additions, keeping as much air as possible so the ice cream stays fluffy.
6. 6Fold in the diced peaches and swirl the peach preserves through the mixture with a spatula, creating visible ribbons rather than fully blending them in.
7. 7Transfer the mixture to a 9-by-5-inch loaf pan or freezer-safe container. Smooth the top, press a piece of parchment directly onto the surface, and freeze for at least 6 hours or overnight until firm.
8. 8When ready to serve, let the pan sit at room temperature for 5 to 8 minutes so scooping is easy. Scoop into bowls or cones; the texture should be creamy and studded with soft peach pieces.