Peach Ice Cream
Yields: ½ Gallon
  • 3 medium fresh peaches, halved and pitted
  • 2 tablespoons salted butter, melted
  • 2 tablespoons clover honey
  • 2 tablespoons fresh lemon juice
  • 1 (14-ounce) can sweetened condensed milk, chilled
  • ¼ cup superfine sugar
  • ½ teaspoon pure vanilla extract
  • 2 cups heavy whipping cream, chilled
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil. Place peaches, cut side up, on prepared pan.
  2. In a small bowl, whisk together melted butter, honey, and lemon juice. Pour over peaches, making sure to coat well and fill center of each.
  3. Bake until peaches are just softened, 15 to 20 minutes. Let cool to room temperature, about 30 minutes. Meanwhile, place the bowl and whisk attachment of a stand mixer in the freezer to chill. Finely chop peaches; strain, reserving juice.
  4. In a medium bowl, whisk together condensed milk, sugar, and vanilla. Stir in 2 tablespoons reserved juice. Discard remaining juice, or save for another use.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high speed until stiff peaks form. Add condensed milk mixture, and beat until well combined, about 1 minute. Reserve ½ cup chopped peaches. Fold remaining peaches into cream mixture.
  6. Spoon half of cream mixture into a chilled 2-quart freezer-safe container. Sprinkle with half of reserved peaches. Top with remaining cream mixture, and sprinkle with remaining reserved peaches. Freeze for at least 8 hours or overnight.
Recipe by Louisiana Cookin at