Nigella Lawson has some wonderful no-churn ice cream recipes on her website. It turns out, to make really easy, ‘bung in the freezer’ type ice cream at home, the secret ingredient is condensed milk!
It stops crystals forming, so your ice cream turns out smooth and almost soft scoop. It can be a little cloy if combined with just double cream, so in this recipe I added a little yoghurt too, to balance the flavour.
Right now peaches are in season, beautifully soft and sweet I can’t think of them without thinking of peaches and cream. This is where this recipe was born. It’s also really handy for using up any over ripe peaches if you haven’t managed to eat the whole punnet.
I used calvados to flavour the sauce for this recipe, but rum or brandy is a good subsitute too. Fear not it’s not actually alcoholic as you should simmer it long enough for the alcohol to cook off.
I am entering this recipe into:
BSFIC – Bloggers scream for ice cream from Kavey Eats.
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.