Have you ever made your own ice cream? If not, you have to try this No Churn Peach Balsamic Ice Cream, it’s ridiculously simple!
2 cups heavy cream, cold
One 14-ounce can sweetened condensed milk
1 tsp vanilla extract
1 cup fresh peaches, chopped
½ cup Sutter Buttes Peach Balsamic Vinegar
In a mixer, whip the heavy cream with on high until peaks form, about 1 1/2 minutes. Gently fold condensed milk and vanilla extract to whipped cream mixture until combined. Pour ice cream mixture into a chilled 8×4 metal loaf pan, and freeze, covered for one hour to thicken. After ice cream has set for one hour, remove from freezer. Chop peaches. Stir peaches and balsamic vinegar together. Swirl in peach mixture into ice cream. Place ice cream bake into freezer, covered, until solid (Approx 3 hours more).
Scoop and Enjoy!