No-Churn Peaches Foster Ice Cream
Makes 1½ Quarts
  • ¼ cup unsalted butter
  • ½ cup firmly packed dark brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2½ cups thinly sliced peeled fresh peaches (about 2 peaches)
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups cold heavy whipping cream
  1. Place a 10×5-inch loaf pan in freezer.
  2. In a medium heavy-bottomed skillet, heat butter over medium heat until mostly melted, about 5 minutes. Stir in brown sugar, cinnamon, and nutmeg just until sugar dissolves. Reduce heat to medium-low, and cook until bubbles begin to form around edges of skillet, about 4 minutes. Add peaches; cook, stirring constantly, until peaches are soft and fragrant, 3 to 5 minutes. Pour into a medium heatproof bowl. Stir in condensed milk until combined. Refrigerate until cool to the touch, about 45 minutes.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until stiff peaks form, 5 to 7 minutes. Fold whipped cream into peach mixture. Spoon into cold loaf pan. Wrap in plastic wrap, and freeze overnight. Let stand at room temperature for 15 minutes before scooping and serving.
Recipe by Louisiana Cookin at