Betsy’s No Churn Peach Perfection Ice Cream

By Betsy Vail 06/14/15

Ingredients:

• 4 c heavy whipping cream
• 28 oz. sweetened condensed milk
• 2 c of Betsy’s “Oh, YES!” Amaretto Chocolate Decadence Peach Jam, dehydrated
• 1 Tbs butter
• 2+ tsp vanilla
• organic coconut sugar, to taste (optional for jam)
• Swiss chocolate shavings for garnish

Directions:

Jam Dehydration: The water in the peach fruit will freeze differently than the cream, so the jam must be dehydrated first to keep the ice cream smooth and creamy and prevent icy chunks. 

1. Melt the butter on medium-low heat in a non-stick skillet then add the peach jam. Stir the jam often using a wooden spoon. 
2. Taste the jam and add 1 tsp vanilla (optional) and/or organic coconut sugar (optional) to taste.
3. Dehydrate by heating the jam until it’s nearly firm, stirring occasionally. The final consistency should be paste-like. This step may take a little while, but it’s well worth the time to have the most amazing peach ice cream ever! 
4. Allow the jam to cool completely before adding it to the cream in the next step. 
5. Cream Mix: Using the whisk attachment on an electric mixer, combine the whipping cream and vanilla, then whisk together until peaks form. 
6. Stir the condensed milk and jam into the whipped cream until fully blended. Taste just because it’s yummy! 
7. Scoop the cream mixture into a sealable container (or containers), then freeze overnight. Serve topped with Betsy’s Incredibly Scrumptious Caramelly Peach Topper and shaved chocolate. This is decadence at its finest and a true taste of Heaven!

Creative Considerations:
To make other flavors of ice cream, use the ice cream base of whipping cream, sweetened condensed milk, and vanilla, then add other flavors and ingredients of your choice. 

Special Note About Fruit: Add finely diced or puréed fruit to a bowl and add sugar and a pinch of salt. Mix and allow to rest for about 10 – 15 minutes. This maceration process will draw the water out of the fruit. Dehydrate by heating the fruit on medium-low heat to minimize the water content. Once completely cooled, it may be added to the ice cream base. Fruit must be dehydrated to prevent it from becoming icy and to keep the ice cream smooth and creamy. 

Delicious Additions to an ice cream base (see Creative Considerations):

• Cake crumbles 
• Candies (e.g. chocolate covered malt balls, bubble gum balls, colored sprinkles, etc.)
• Chocolate
• Coffee (brew in the whipped cream, then allow to cool completely before whipping)
• Crumbled brownies
• Crumbled cookies
• Crumbled graham crackers
• Dulce de leche or caramel sauce
• Flavored extracts (e.g. mint, banana, orange, lemon, butter, brandy, etc.)
• Fruit (see note about fruit)
• Fudge
• Instant pudding mix (any flavor)
• Liqueurs (e.g. Amaretto, Kahlúa, Drambuie, orange liqueur, etc.)
• Liquors and wines (e.g. tequila, brandy, rum, reduced wine, etc.)
• Marshmallows
• Nutella or other nut butters (almond butter, cashew butter, or peanut butter)
• Nuts (chopped, slivered, sliced, roasted)
• Pumpkin purée (see note about fruit)
• Spices (e.g. cinnamon, nutmeg, cardamom, cloves, lavender, apple pie spice, pumpkin pie spice, etc.)
• Tea (brew in the whipped cream, then allow to cool completely before whipping)

Yum