Peach Ice Cream (Eggless Recipe)

Blogging Marathon#65: Week 4/ Day 3 Theme: Bookmarked Recipes  Dish: Peach Ice Cream I didn't know that peach ice cream existed until I had it at a dairy farm last summer. It tasted so fresh and full of peach flavor. I was looking for an opportunity to make it and when I saw peaches on sale in our local grocery I bought and made this yummy ice cream.
When buying peaches, look for fruit that smell like what you want them to taste like. One good thing about peaches is that they ripen even after they have been picked. So you can buy them slightly ripe and finish ripening at home. But make sure to buy peaches that are heavy for their size but are not too hard (these will never ripen).

Recipe is from Southern Living and there is no cooking involved in making the base. All you need to do is chop the peaches, blend till smooth and mix the other ingredients. Then chill and freeze in your ice cream machine. This recipe uses instant vanilla pudding powder to thicken the base and I've never used it before.
The peaches I bought needed a couple of days to ripen, so I left them on the counter. They were perfect after 2 days -- sweet and juicy. One thing I liked about this recipe is that the peach flavor comes entirely from the fresh fruit with no added flavors. So make sure to use the best tasting and flavorful peaches.
The Ice cream turned out creamy and oh-so yummy. I think the next time, I will leave some of the peaches as chunks instead of blending them all into a puree, this will give nice texture to the ice cream.
Recipe from Southern Living:
Peach Ice Cream Ingredients:

• 4~5 Medium Peaches, peeled and chopped
• 1/3~½cup (depending on the sweetness of the peaches) Sugar
• 4tbsp Instant Vanilla Pudding powder (half of a small 3.5oz package)
• ¾cup Evaporated Milk
• ½cup Sweetened Condensed Milk
• 2cups Half-n-half (I used 2/3cup heavy cream and 1/3cup whole milk and 1cup 1% milk)

Method:

1. Combine chopped peaches and sugar in a bowl and set aside for 1 hour. Blend the peaches with sugar into a smooth mixture.
2. In a medium mixing bowl, mix peach mixture, vanilla pudding powder, evaporated milk, condensed milk and half-n-half. Whisk well to incorporate all the ingredients.
3. Chill the mixture for at least 4 hours or overnight.
4. Freeze the mixture in an ice cream maker according to manufacture's instructions. Remove into an airtight freezer safe container and freeze until ready to serve.

Lets check out what my fellow marathoners have cooked today for BM# 65.