Peach-Mango Ice Cream - No Churn
The combination of two summer fruits resulted in this Peach-Mango Ice Cream - No Churn, two flavors which Filipinos love. I pureed sweet, fresh Ataulfo variety mangoes and combined them with heavy cream, condensed milk, and slices of peaches. What better way to prolong the sheer joy of the season than by making homemade ice cream which doesn't need churning. This is an Asian in America recipe by Elizabeth Ann Quirino, inspired by Jenni Field of Pastry Chef Online
Servings: 4 people
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- ¾ teaspoon sea salt
- 2 teaspoons vanilla extract
- 2 cups cubed fresh, ripe Ataulfo mangoes; pureed in food processor, or use canned or bottled mango juice
- 2 cups sliced fresh, ripe peaches
Combine the heavy whipping cream, condensed milk, salt and vanilla in the bowl of the stand mixer.Whip the ingredients together till the base thickens and soft peaks form. This takes about 8 to 10 minutes, at medium-high speed of the mixer.
Pour the mango puree into the cream mixture. Blend well for about 2 minutes.
Gently fold in the peach slices, by hand.
Pour the homemade ice cream into a loaf pan or a large insulated plastic container for freezer storage.Cover well with plastic wrap. Freeze the ice cream for about 6 hours up to overnight till it firms up.
For mangoes: Feel free to use other mango varieties if Ataulfo is not available. However, the fruit must be fully ripe and at least sweet.For peaches: In the Philippines, fresh peaches are not available since they are hardly grown there. It's okay to substitute with canned sliced peaches ( approximately 105 oz. can). Be sure to drain the liquid.
Serving: 100g | Calories: 411kcal | Carbohydrates: 4g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 135mg | Sodium: 469mg | Potassium: 117mg | Sugar: 4g | Vitamin A: 1750IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 0.1mg