Peach Blueberry Ice Cream
A creamy, no-churn ice cream infused with fresh ginger and loaded with juicy peaches, blueberries, and sweet crystallized ginger. This easy-to-make dessert is perfect for hot summer days and naturally full of flavor, fiber, and healthy fats, making it an indulgent yet wholesome treat for family and friends.
Equipment
- 1 medium saucepan
- 1 fine-mesh strainer
- 1 mixing bowl
- 1 whisk or electric mixer with whisk attachment
- 1 rubber spatula
- 1 2-quart freezer-safe container (preferably a pullman loaf pan)
Ingredients
- 2 cups heavy cream
- 1- inch knob fresh ginger peeled and sliced into 2–3 thick pieces
- 1 teaspoon vanilla extract
- 1 can 14 oz sweetened condensed milk
- 3 –4 fresh peaches peeled and chopped (≈ 2 cups)
- 2 cups frozen blueberries
- ¼ cup crystallized ginger finely diced
Instructions
- Infuse Cream with Ginger: Pour 2 cups of heavy cream into a medium-sized saucepan. Place the pan over medium heat and warm the cream slowly until you begin to see steam rising from the surface—but make sure it does not reach a simmer or boil. Once the cream is steaming, remove the pan from heat. Add 2–3 thick slices of peeled fresh ginger into the warm cream, letting the slices float freely. Allow the cream to cool slightly at room temperature for about 10–15 minutes. Then, cover the pan and refrigerate overnight to let the ginger slowly infuse its warm, spicy flavor into the cream. This step ensures your ice cream will have a delicate, aromatic ginger undertone that complements the sweetness of the fruits.
- Strain the Ginger Cream: After the cream has steeped overnight, set a fine mesh strainer over a large mixing bowl. Slowly pour the chilled cream through the strainer to remove the ginger slices. Press gently on the slices with a spoon to extract any remaining flavor, but discard the ginger itself. The resulting cream should be smooth, infused with a gentle ginger aroma, and ready for whipping.
- Whip the Cream to Peaks: Transfer the strained cream to the bowl of an electric mixer fitted with a whisk attachment. Beat the cream on high speed until soft peaks form. You’ll know the cream is ready when it holds its shape but still has a light, airy texture. This whipped base provides the creamy structure for your ice cream, ensuring a rich and smooth final texture.
- Incorporate Sweetened Condensed Milk and Vanilla: Gently fold 1 teaspoon of vanilla extract into the whipped cream. Next, pour in one can (approximately 14 ounces) of sweetened condensed milk. Use a rubber spatula to carefully fold the mixture together, making sure not to deflate the whipped cream. The goal is to combine the flavors evenly while keeping the cream light and airy. This step provides sweetness and creaminess, creating the perfect ice cream base without the need for an ice cream machine.
- Add the Fruits and Ginger Pieces: Prepare your fresh peaches by peeling and chopping 3–4 peaches into small, bite-sized pieces (about 2 cups total). Measure 2 cups of frozen blueberries and 1/4 cup of finely diced crystallized ginger. Gently fold these ingredients into the ice cream base using a rubber spatula. Be thorough but gentle, ensuring that the fruits and ginger are evenly distributed throughout the mixture without overmixing. This step guarantees every scoop has a balanced combination of juicy peaches, tart blueberries, and spicy-sweet ginger.
- Transfer to Freezer Container: Carefully pour the fully mixed ice cream into a 2-quart freezer-safe container. A pullman loaf pan works perfectly for this recipe because it creates an even, firm shape that’s easy to scoop later. Use a spatula to level the surface and ensure the ice cream fills the container evenly. Smooth the top to create a flat surface for consistent freezing.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer. Allow the ice cream to freeze for at least 4 to 6 hours, or until it is completely firm. For the best texture, avoid disturbing the ice cream during this time. Freezing slowly helps maintain a creamy consistency while the flavors meld together beautifully.
- Serve and Enjoy: Once the ice cream is fully set, remove it from the freezer about 5 minutes before serving to make scooping easier. Use an ice cream scoop to portion it into bowls or cones. Notice the vibrant colors of the peaches and blueberries alongside the flecks of crystallized ginger. This ice cream is perfect for warm summer afternoons, family gatherings, or a special homemade treat. Optionally, garnish with extra diced ginger or fresh fruit for added appeal.
Notes
- Steep fresh ginger overnight in cream for a delicate, aromatic flavor.
- Use ripe, juicy peaches for maximum natural sweetness.
- Fold fruits and crystallized ginger gently to maintain the airy texture of whipped cream.
- Frozen blueberries add a slight tartness and hold their shape after freezing.
- A pullman loaf pan ensures even freezing and makes scooping easier.
- For extra flavor, lightly macerate peaches with sugar or a splash of lemon juice.
- Consume within two weeks for the best texture and vibrant flavor.
- Let ice cream sit at room temperature 5–10 minutes before scooping for smooth servings.
