No-Churn Peach Vanilla Bean Ice Cream Recipe
Ice Cream makes fond memories. I remember my great aunt and uncle pulling up from Maryland to our house in Pennsylvania in their big RV and pulling out the old-fashioned ice cream maker one warm summer evening. Strawberry was the flavor we chose. I don’t remember much else about their visit since it was over 40 years ago! But, like I said, “Ice cream makes fond memories.” Create some great memories with your kids, grandkids, and nieces and nephews by making this delicious, No-Churn Peach Vanilla Bean Ice Cream!
Serves 10
Ingredients:
- 1 jar RFK Peach Vanilla Bean Artisan Fruit Spread
- 1 metal loaf pan
- 2 tsp. Georgia honey
- 2 c. cold heavy whipping cream
- 14-oz. can of sweetened condensed milk
- 1 tsp. kosher salt
- Optional: 1 peach, Georgia-grown, peeled, and sliced
Instructions:
In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, condensed milk, sea salt, and honey. Beat on high until the mixture forms stiff peaks.
Mash the optional sliced, peeled peach and fold it into the ice cream base. Pour the mixture into the metal loaf pan.
Swirl one jar of RFK Peach Vanilla Bean Artisan Fruit Spread into the ice cream base. (I like to drop dollops of fruit spread and cover it with more ice cream base.) Cover the loaf pan with plastic wrap and freeze for six hours.
Serve with Peach Vanilla Bean Cookie Bars for a decadent, peachy treat!
Create new memories!
Thanks to Regina’s Farm Kitchen for this delicious cookie recipe!
