Peach ice cream

 

This is the second dessert I made with my large tin can of peach halves in light syrup. This ice cream is not too sweet, eggless, and requires no cooking.

The quantities in the recipe here make about 5 cups of ice cream (1250 ml), so I guess it should serve about 8 people.

Ingredients

• 1 large tin can of peach halves in light syrup, drained
• 1 cup of whole milk
• 1 cup of half and half
• 3 tablespoons of agave syrup
• 1 teaspoon of pure vanilla extract
• 1 pinch of salt

Preparation

According to the type of ice cream machine: 24 hours before making the ice cream, place the ice cream maker’s freezer bowl in the freezer if applicable.

Add the peaches, milk, half and half, agave syrup, vanilla extract and salt in the blender, and blend for a few seconds until smooth.

Refrigerate the mixture covered for 1 to 2 hours, or overnight (this is what I do).

Insert the frozen ice cream maker’s freezer bowl into the ice cream machine. Pour in the mixture and freeze according to the manufacturer’s instructions. Transfer the ice cream to a food container with a lid, and freeze covered for up to 2 hours or until hard enough to scoop. If the ice cream is left longer in the freezer, remove from the freezer 10-15 minutes before serving otherwise it will be too difficult to scoop. And enjoy!