this no-churn peach ice cream is made from a creamy mascarpone base, sautéed peaches and a brown sugar bourbon pecan syrup. just heat, whip, fold, layer and freeze for the most lusciously delicious ice cream.
stand mixer with whisk attachment or hand mixer with beaters
6-8 c capacity container
plastic wrap and foil
2c (450g)fresh peaches, peeled and diced
1/3 c (67g)brown sugar
1tbsp (14g)unsalted butter
1 tsp cinnamon
1/2 tsp salt
2oz. (60ml) bourbon whiskey, optional for flavor
2 tbsp (25g)brown sugar
1/2 c (65g)chopped pecans
2c (473ml)cold heavy whipping cream
8oz. (227g)mascarpone cheese, room temperaturesub 1:1 with full fat cream cheese
14oz. (396g)can sweetened condensed milk
1tsp (5ml)vanilla bean paste or extract
1/2 tsp salt
making the sauteed peaches
In a medium sized pan, melt the butter over medium low heat. Add in the peaches, cinnamon and brown sugar, mixing well to combine. Cook peaches down until they release their juices, about 5-6 minutes after the peach start to slightly simmer. Gently strain peaches in a mesh colander placed over a bowl to catch the juices. Then, pour the hot peaches into a separate bowl to cool to room temperature.
making the bourbon pecan peach syrup
Now, return the strained juices to the same pan. Add shots of bourbon, chopped pecans, an additional 2 tablespoons brown sugar, and salt to the pan.Heat the mixture over medium heat, stirring frequently until a thickened syrup forms, about 5 minutes. Pour the syrup into a small bowl to cool to room temperature.Gently mix the cooled bourbon pecan peach syrup back into the cooled peaches.
making the mascarpone base
Place a large mixing bowl and beaters in the fridge to chill for 20-25 minutes. While the bowl is chilling, pull mascarpone cheese out to soften at room temperature. Once the mixing bowl and beaters are chilled, pour in heavy whipping cream and beat cream on medium speed for 7-8 minutes, or until medium peaks form. If the peak of the cream stands for a second before collapsing, it’s ready. Using a large mixing bowl, add in the mascarpone cheese. Using a large spoon or flexible spatula, spread the mascarpone across the bowl. If the cheese spreads very easily, it's ready. If it starts to look curdled it's a little too cold. Once the cheese is evenly spread on the bottom of the bowl, add in the vanilla extract, salt, and condensed milk. Gently fold the sweetened condensed milk into the mascapone cheese until fully incorporated. This process should go slowly to ensure the mascarpone doesn't break. Gently fold in 1/2 of the cooled sauteed peaches and bourbon pecan peach syrup.
assembling the no-churn peach ice cream
Pour 1/3 base into a freezer proof bowl, cake pan or loaf pan. Drizzle 1/3 of the remaining bourbon pecan peach syrup. Repeat for the second and third layers, ending with the remaining 1/3 peaches.Place the container of no-churn, uncovered in the freezer for 2 hours. Cover the entire container with plastic wrap. Wrap the top of the container with foil and freeze for an additional 6 hours or overnight.
Thaw slightly at room temperature for 5-10 when ready to serve. Enjoy with more fresh peaches and chopped pecans!