Roasted peaches swirled into lemon basil ice cream. This no churn roasted peach lemon basil ice cream is delicious and refreshing, perfect for summer.
Ingredients
1 large peach, chopped
1 pint heavy cream
7 ounces condensed milk (half a can)
⅛ cup chopped lemon basil leaves, packed
Directions:
Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside for now.
Toss chopped peaches with a tablespoon of brown sugar. Place the chopped peaches onto the baking sheet. Roast the peaches for about 45 minutes until the peaches have softened. Set aside for now.
While the peaches are roasting, pour the heavy cream into a medium sized pot. Add the lemon basil leaves into the pot, and steep them for about 10 minutes so that the flavor will infuse into the cream. Allow the cream to cool down completely.
Remove the lemon basil leaves. Pour the heavy cream into a large mixing bowl. Add condensed milk to the heavy cream, and mix with a whisk or a hand mixer until bubbles form, about 5 minutes.
Add the roasted peaches to the heavy cream mixture. Stir until the roasted peaches are well incorporated. Pour the ice cream mixture into a freezer safe container, and place into the freezer.
Stir every hour or so to make sure that roasted peach don’t sink to the bottom. You’ll want to do this 3-4 times. Allow the ice cream to freezer for at least several hours before serving.
Serve this no churn roasted peach lemon basil ice cream with your favorite toppings.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/08/22/no-churn-roasted-peach-lemon-basil-ice-cream/