Summer Fruit Yoghurt Ice Cream
This simple ice cream is a favourite to make at this time of year using homegrown and local fruit. Any combination of summer fruit can be used here, using about 1.5 cups total of cooked fruit. I have used blueberries and peaches as they ripen around the same time. Using condensed milk is a hack for no-churn ice cream that doesn't require an ice cream maker. Making a custard base is another option, however, I find this version so quick and easy it has become my go-to.
Ingredients
- 2-3 peaches, about 300g
- 1 cup fresh or frozen blueberries
- squeeze of lemon juice
- 1 cup (250ml) cream
- 395 g can sweetened condensed milk
- 1 cup (250g) plain yoghurt
Instructions
- Remove the stones from the peaches and chop roughly. Place into a saucepan along with the blueberries. Cover with a lid and cook over a low heat until the fruit is soft. This will take about 10-15 minutes, there is no need to add any water as the fruit will sweat and release their own juices.
- Remove from the heat and add lemon juice to balance the taste. Puree with a stick blender until smooth. The fruit sauce can be made ahead of time and stored in the fridge for up to 2 days.
- Make the ice cream. Pour the cream and condensed milk into a stand mixer, or use a large bowl and handheld beater. Whisk at medium speed for around 5 minutes until the mixture has thickened and doubled in volume. Add the yoghurt and fruit sauce and whisk again for 2 more minutes to fully incorporate and aerate.
- Immediately pour into a large lined loaf tin or 2-litre container. Cover and freeze for at least 4 hours, ideally overnight.
- To serve, remove from the freezer 15-20 minutes beforehand to soften for easier scooping. Consume within 1 month.