Late summer · HarvestGuide.ca

No-Churn Peach Ice Cream (Ripe Summer Peaches)

Ingredients

• 3 ripe peaches (about 400 g), peeled and chopped
• 3 tbsp sugar (more if peaches are tart)
• 1 tbsp lemon juice
• 2 cups (500 mL) cold heavy/whipping cream (35%)
• 1 can (300 mL) sweetened condensed milk
• 1 tsp vanilla
• Pinch of salt

Instructions

1. Purée the peaches with sugar and lemon. Simmer half the purée in a small pot for 5–6 minutes to concentrate it; cool both halves completely.
2. Whip the cold cream to stiff peaks.
3. Stir the condensed milk with vanilla and salt, then fold gently into the whipped cream.
4. Fold the cooled peach purées through the base, leaving some in ribbons rather than fully mixed.
5. Freeze in a loaf pan, covered, at least 6 hours or overnight. Rest 5 minutes before scooping.

From HarvestGuide.ca — https://harvestguide.ca/recipes/no-churn-peach-ice-cream-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.