Palisade, Colorado, is home to some of the juiciest, sweetest and best-tasting peaches I’ve ever had. And people, I know peaches. My parents grow peaches in South Texas. I’m never around anymore during picking season, but I get to enjoy them in Mom’s homemade peach pies at the holidays. My grandmother used to make the best homemade peach ice cream. I love peaches so much that I’ve even been known to make peach jam, which is sort of out of character because there’s this whole fear of bacteria thing I have going on.
The point of all this (there is one, I promise) is that Palisade peaches are in season right now, and there was a legit rush going on at the farmer’s market on Saturday. Yuppies and grandmas alike were elbowing each other to get their hands on a box or two.
It got a little crazy. I tried to remain calm, but one lady literally pushed me at one point, and my kid wasn’t with me so hell yes I pushed back. I’m not proud of that moment, but we’re talking peaches here.
Actually, the point of this blog is not at all about peach-craving betches in their yoga capris and pointy visors. The point is that I came home with some gorgeous peaches and wanted to make ice cream in honor of my Mammaw. But I wanted a shortcut.
I found one, and it was seriously good! Maybe not AS good as Mammaw’s, but I didn’t have to use an ice cream maker, and I only needed two ingredients.
No-Churn Peach Ice Cream
Peel and slice 6 large, ripe peaches.
Put them in a bowl in the freezer. Freeze until they are firm.
Put frozen peaches and 1 cup of sweetened condensed milk in a blender or food processor. Mix well.
Put mixture back in freezer for 2 hours, then enjoy!
Seriously, try it. It’s wonderful. And so easy.