It is hot here. All summer. So ice cream is must. Homemade ice cream is a special treat, but it involves a little effort in the kitchen that I’m not always up to in the heat of summer. I have memories of making ice cream with my family as a child. We had this electric contraption that fit over a basin that went in a bucket filled with rock salt and ice. Making the base and pouring it in the machine was exciting, but for my brother and I, the excitement faded after about 5 minutes of watching the churn do its job, leaving my mother to wait the rest of the time watching and adding ice and salt for the rather lengthy time the whole process took. Technology has advanced and now I have a little electric ice cream maker that has a bowl that stores in the freezer – the problem is I don’t always have room in the freezer. So when I started seeing lots of no churn recipes on the internet, I was intrigued. And it turns out it’s good. The texture is a bit thicker and grainier than the type churned in a machine that whips in air, but to me the ease of preparation fully justifies the denser texture. And the recipe is highly adaptable too. Start with condensed milk and cream, then you can add fruits, herbs and spices to your tastes.
I went for sweet in season peaches, heated lightly to release some juice. I added a little buttermilk here for the tang and creaminess. My favorite part of ice cream is usually a sweet sauce, so I wanted to create a perfect complement for the peaches, which leads me to sweet tea. I’ve been there before, in this Peach Bourbon Cake with Sweet Tea Peaches. This caramel sauce is rich and with the lovely tannic bite of tea and the freshness of mint and lemon. It’s a perfect summer version of caramel sauce that would be lovely on any kind of ice cream or with fresh fruit.
- 3 large peaches, peeled and cut into small pieces
- 1 cup heavy cream
- 1 (14-ounce) can sweetened condensed milk
- ½ cup whole buttermilk
- Seeds scraped from one vanilla bean
- 4 black tea bags
- 1 sprig of fresh mint
- 2 cups water
- 1 Tablespoon fresh lemon juice
- ½ cup granulated sugar
- ½ cup heavy cream
- Put the peaches in a small sauce pan and heat over medium heat until the peaches are soft and some juice begins to run. Set aside to cool.
- Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment and whip until stiff peaks form. Add the condensed milk and whip until the mixture is thick and soft peaks form then add the buttermilk and vanilla beans seeds and beat until completely combined and thick. Stir in the peaches and their juice until evenly distributed. Pour the mixture into a metal loaf pan and press a piece of plastic wrap directly on the surface of the cream. Freeze overnight.
- Bring 2 cups of water to a boil, then drop in the tea bags and mint sprig. Leave to infuse off the heat for 5 minutes, then remove the tea bags and the mint. Return to the heat and bring to a boil. Boil until the mixture is reduced to one cup of tea, then stir in the lemon juice and sugar until dissolved. Boil until the mixture has thickened to the consistency of maple syrup, stirring frequently. Stir in the heavy cream and continue cooking until the syrup is thickened back to a syrupy consistency – it will thicken a little when it cools. Cool completely and store in the refrigerator for up to 3 days.