Peach Raspberry Mascarpone Ice Cream (no churn)

 

While I haven't gone too overboard with peaches this summer, I was gifted some beautiful peaches recently and knew that I wanted to try an ice cream recipe with them (after making and devouring- solo- a peach crisp, of course).  I've made a strawberry mascarpone ice cream before and wondered if peaches would do just as well.  Well, DUH. Of course they did.

 My kids and I went nuts over this.  The baby was angry I lapped up the last few bites. This is one to keep and make over and over - can't wait to do it with a variety of other fruits, as well!  My favorite part is that it's a no-churn recipe, which means I don't have to lug our ice cream maker out of storage and then put it back.  All you need is a loaf pan and a mixer.

NO-CHURN RASPBERRY PEACH MASCARPONE ICE CREAM

serves 6-8

INGREDIENTS:

(for peach jam)

• 4 cups chopped peaches, pitted and peeled
• 1-2 cups fresh raspberries
• ½ cup sugar
• juice of 1 lemon
• 1 tsp kosher salt

(for mascarpone ice cream)

• 1 cup mascarpone cheese, room temperature
• 1 14.5 ounce can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 2 cups heavy cream, chilled

DIRECTIONS:

1. Chill a 9x3x5 inch loaf pan in the freezer
2. Put all the peach jam ingredients in a sauce pan over medium-high heat and cook anywhere from 20-30 minutes, stirring often. Once fruit is soft and syrupy, remove from the heat and cool.
3. Combine mascarpone cheese, sweetened condensed milk, vanilla extract and salt in a large bowl and stir together.  
4. In a stand mixer (or handheld mixer, whichever you prefer), beat the chilled heavy cream on medium-high speed until stiff peaks form (only takes a few minutes with a stand mixer).  Fold the whipped cream into the mascarpone mixture thoroughly.  Pour into the chilled loaf pan, cover with saran wrap and freeze for around 2 hours until just set.
5. After a few hours, remove from the freezer and swirl the peach jam into ice cream mixture with a spoon.  Return to the freezer until ice cream is solid- minimum of 4 hours to overnight.  Enjoy!