I'm a sucker for ice cream. When I was younger, come summer, my grandmother would load up the freezer with home-made kulfi and ice cube trays filled with different flavours of Rasna that would freeze into gorgeous sweet popsicles.
And after each meal we were allowed one of either. So you could eat a kulfi post lunch and an ice lolly post dinner, or go the other way round. I guess, in its own way it made us rather Pavlovian, because as soon as we'd push those plates away, we'd be ready for our treat from the freezer.
Over the last three years, owning an ice cream machine has really changed the way I think of store bought ice creams. I can make out the difference between all natural ingredients versus those with a bunch of additives.
Home-made ice cream will always be a lot for denser than store bought. Because it will be chockful of good quality ingredients. It will, however, taste just that much more fantastic.
This ice cream is one such fantastic creation. It takes barely three ingredients and as much time to whip together as it takes you to peel and pit the peaches. Ofcourse it needs time to set too, but that comes with the whole ice cream making thing.
What's important to know is that you must must freeze your fruit. Because if you do that, you can make this ice cream without an ice cream maker and that will make life super easy for you. The only difference is that it will be a little bit more crystalised and dense compared to being whipped in the machine, but really that's barely a problem.
Peach Ice Cream
1 kg peaches - peeled, pitted and chopped into large chunks
1 tin/ 400 grams condensed milk
1 tsp vanilla extract / Peach Schnapps
1. Freeze your pitted and peeled peaches for at least four hours.
2. Into your blender chuck in the peaches and the condensed milk and vanilla extract or schnapps
3. Blitz well. Pour into a container and freeze immedietely.
4. Alternately, Pour into an ice cream machine and churn according to manufacturer's instruction
5. Eat within a week of making the ice cream