Add the peach puree to the bowl of whipped cream. Stir well until everything is evenly mixed.Ĥ. In a blender (or food processor), blend the chopped peaches and sweetened condensed milk until smooth.ģ. Be careful not to overwhip the cream beyond this stage, as it may turn grainy and eventually into butter.)Ģ. ( Stiff peaks hold their shape firmly and do not fold over when you lift the whisk. In a large mixing bowl, use a hand mixer (or a whisk) to whip the heavy whipping cream and vanilla extract until stiff peaks form. ¾ cup white chocolate (6oz you can use white chocolate bars or chips)ġ.Snap ball tea strainer (Or a small fine mesh strainer).Since we’re planning to coat the ice cream with melted chocolate, any imperfections won’t be noticeable anyway. You can easily fix any collapses or imperfections by gently rubbing the surface of the ice cream with your fingers, smoothing it back into shape. If you accidentally ruin the shape of the ice cream while unmolding, don’t panic. Avoid applying too much force to prevent damaging the silicone mold or breaking the ice cream. To unmold the ice cream, gently press on the bottom of the silicone mold, pushing the ice cream upward from the cavities. This typically takes at 6 hours, ideally overnight. Unmold Ice Cream from a Silicone Mold: After filling the silicone mold with the ice cream mixture, place it in the freezer and allow the ice cream to set completely.
The citrus notes will complement the peach ice cream and add a refreshing touch.ĥ. Consider Adding Citrus: You can add a pinch of lemon zest to the mixture. Keep in mind that the matcha ice cream taste less sweet once fully frozen.Ĥ. Add more condensed sweetened milk or other sweeteners according to your preference and the sweetness of the peaches. Balance the Sweetness: Taste the peach puree mixture and adjust the sweetness if needed.
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