Food For Thought — July 16, 2015 at 11:35 am

I Scream and You Scream For No Churn Ice Cream!

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no-churn-ice-cream

Summer’s hot, lets face it. Nothing is more refreshing and more beloved than ice cream or sorbet on a hot sunny day. For those who enjoy cooking at home and using fresh ingredients in all your meals, including dessert, making fresh ice cream and sorbet at home has never been easier with the help of No Churn Ice Cream by Leslie Bilderback. Leslie is also the bestselling author of Mug Cakes, so she definitely knows her sweets!

Over 100 simply delicious no-machine frozen treats for $22.99 is all you need. Stunning photography and tons of inspiration, this book makes it easy and accessible to make these sweet treats no matter what your culinary skill level is. No more will you have to wait for sales on ice cream at your super market, and no longer will you need to buy processed ingredients.

Strawberry Rhubarb Ice Cream, Meyer Lemon Ice Cream, Raspberry Gelato, Pineapple Pepper, Tomato, Classic Vanilla; the list goes on. The flavors will inspire you and make your summer that much more special. If you want some fall and seasonal inspired recipes… they’re in the book, too!

via Wtop.com

via Wtop.com

We recommend trying out this incredible recipe, straight from the book.

Peach Ice Cream
3 Large Peaches Sliced
1/4 C Water
Zest of 1 Lemon
1 TBSP Lemon Juice
Pinch of Salt
1/8 TSP Nutmeg
1 13oz Can Sweet Condensed Milk
2 C Heavy Cream
1 C Milk

1. Combine peaches, water, zest, juice, and salt in small saucepan over medium heat. Cook stirring occasionally until peaches release liquid and break down. The liquid will evaporate and mixture will become jammy. Remove from heat and let cool.

2. Puree cooled peaches with a strainer or food processor.

3. In a large bowl combine peach puree, nutmeg, sweetened condensed milk, and milk.

4. In a separate bowl, whip the heavy cream until at a soft peak. Fold the cream into peach mixture and put into a freezable container.

5. Cover with plastic wrap or waxed paper directly on the ice cream base and freeze for 6 hours on a flat surface.

6. Serve with whipped cream, fresh peaches, pecan-caramel sauce, or candied ginger sauce.

Twisted Talk: What do you think your favorite flavor will be? Have you ever tried making ice cream before? Discuss below!

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