No-Churn Peach Cobbler Ice Cream

No ice cream maker, then? No issue! Prepare to savor the best of summer's peaches with this no-churn peach cobbler ice cream. Making it simply only 20 minutes of your time. The waiting for it to freeze is the difficult part!

Ingredients :

• 4 ripe medium peaches, pit removed

• 1 tablespoon vodka

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

• 3/4 teaspoon ground ginger

• 1/8 teaspoon ground nutmeg

• Pinch kosher salt

• 1 tablespoon brown sugar, optional

• 14 ounce (400g) canned sweetened condensed milk

• 2 cups (475g) heavy cream

• 16 vanilla wafer cookies, crushed

STEPS :

     1. Make the peach chunks :

Toss one peach with the vodka after cutting it into chunks approximately the size of a chickpea. (You can peel the peaches if you don't like the skin; I'll leave that to you.)

     2. Make the peach purée :

Purée the remaining peaches with the salt, lemon juice, vanilla extract, ground ginger, ground nutmeg, and ground nutmeg in a blender or food processor.

Check out the peach puree. Blend in the brown sugar if you feel it isn't sweet enough for your palate. Leave it out if you like sweet things.

Peach puree should equal 1 1/2 cups.

     3. Make the ice cream base :

The sweetened condensed milk and peach purée should be aggressively whisked together for about a minute in a large bowl.

     4. Whip the heavy cream :

Cold heavy cream should be whipped to hard peaks using an electric mixer or stand mixer in a separate large basin. It ought to take three to four minutes.

     5. Combine the ice cream base and whipped cream :

Using a rubber spatula, gently mix 1 1/2 cups of the peach ice cream foundation into the whipped cream.

Transfer this whipped cream mixture to the bowl containing the remaining ice cream base after folding in the 1 1/2 cups of base.

Combine the whipped cream mixture with the remaining foundation in a gentle manner. Be careful not to over-mix; only fold the batter until the whipped cream is evenly distributed throughout the base.

     6. Assemble, then freeze the ice cream :

In a large loaf pan, press 8 vanilla wafers into the bottom. Add ice cream on top of the cookies. On top of the ice cream, scatter the remaining cookies in a crushed state. Peach chunks should be strained before being added to the cookies. To incorporate the cookies and peach bits into the ice cream, use a tiny spatula or spoon.

To stop ice crystals from forming, press a sheet of wax or parchment paper directly onto the ice cream. Put the pan in the freezer and let it there for six to eight hours.

     7. Warm and scoop :

Remove the pan from the freezer ten minutes before scooping to make it easier. To ensure maximum freshness, portion out your desired serving size and then transfer the remainder to an airtight container.

For the finest flavor, consume the ice cream within 1 to 2 weeks.