Let's get peachy

It is summer again in the Northern Hemisphere but here in Singapore, we are practically summer all year long. With the occasional thunderstorm, the weather can be a bit dreadful occasionally.

Talking about summer, it is the time when many fruits made their entrance. You can see many of them in the supermarkets fresh produce aisle now. Fruits like plums, melons, watermelons, peaches, nectarines, apricots are familiar fruits you see now. All the colours they produce are enough to seduced you to want to buy some back home and devour them straight whole or with your favourite desserts and cakes.

SoGoodK fans will know we are featuring lots of summer fruits now. From the musk melons to plums, apricots, nectarines to the yellow and white peaches we have, they are all fruits that are perfect for many things. You can eat them as they are or use in pastries to make cakes, pies or cook them to make jams.

I stumbled upon a simple recipe that I want to share with all our fans, and it is a nice ice cream you can make at home with peach. Now, who doesn't like ice cream, especially in our hot and humid Singapore. Sometimes eating a scoop or two of ice cream can be so delightful and refreshing.

The recipe can be found on the website, I will still show you the recipe here to cut the chase of you reading the whole blog before you reach the recipe section.

(Picture from Delicious on a Dime!)

Peach Ice Cream (No Churn!) 

Ingredients

• 5 Peaches (the riper, the better!)
• 2 cups whipping cream (heavy cream) (chilled)
• 2 tsp vanilla extract
• pinch salt
• 1 can sweetened condensed milk (chilled)

1. Wash peaches, quarter them and remove pits, and purée in a food processor until fairly smooth.  Set aside.
2. Whip chilled whipping cream, vanilla and salt until stiff peaks form.  Add sweetened condensed milk and mix well to combine.
3. Add peach purée and mix well to combine.  Pour into a chilled freezer safe container (see Recipe Notes for suggestions) and freeze 3-6 hours — until you reached the desired level of firmness. 
4. Enjoy! :)

• This recipe will work best if the liquids (whipping cream and condensed milk) and the freezer safe container are chilled before you start.  Just pop them in the fridge or freezer for half an hour before you start.
• The peach ice cream will take between 3 and 6 hours to completely freeze.  If you want to speed up the freezing time, use a large, shallow dish.  If you're not in a rush you can use whatever kind of dish you like.  I used a metal loaf pan that I chilled ahead of time (the metal gets nice and cold).
• After a few hours, the consistency will be like soft ice cream.  If you freeze it longer and find it too hard, just let it sit on the counter for a few minutes, and it will soften up.

How's that for a simple ice cream you can make at home? Get some peach today from SoGoodK and get working on that dessert for your weekend dinner party.