Creamy Peach Apricot Cardamom Ice Cream – Eggless, Quick and Fuss free

An impending trip to the farmer’s market  usually has me emptying the fridge and scurrying around creating more space in the veggie and fruit racks. And rarely am I disappointed . This visit too I was treated to gleaming rows of veggies and fruits. Peaches and more  peaches. Naturally I had to pick a basket. And then of course apricots. Bright yellow and of course beckoning to be taken home.

The peaches were so luscious and sweet . Just the right balance of tart in them. The gorgeous apricots though cut a zinger right through me. So tart that you can cut your  teeth with it! They sure looked and felt ripe. So my options were limited to making a tart chutney with it  or make an ice cream. The chutney was of course out of question as my fridge was loaded with greens and I would making a few chutneys out of it, so therefore Ice cream it was !

Creamy Peach Apricot Cardamom Ice Cream - Eggless, Quick and Fuss free

Taking off from my Guava Ice cream and Mango Ice cream , this too is quick fuss free and uses minimal ingredients and  is made in a jiffy.

Sizzling hot summer? Tons of fresh fruit ? Peaches? Apricots? Would you like some creamy dreamy no fuss and egg free Peach Apricot Ice Cream? Made in a jiffy and with just a hint of cardamom? Exotic, Mon Cher.. and not overtly sweet and such an indulgence on a hot day!

Chilling time of fruits and  mixing bowl : 4-6 hrs

Actual prep time : 20  minutes        Freezing time : 4-6 hours.

Serves : 10-12  people

Ingredients:

  • Heavy whipping cream : 1 pint / 16 oz
  • Sweetened Non fat Condensed milk : 14 oz can
  • Ripe peaches : 6-8, washed and sliced
  • Apricots : 10-12 , Washed and sliced
  • Cardamom powder : a generous pinch

Method:

Note : Pre Prep :

  • Before whipping the cream ensure the contents as well as the mixing bowl is well chilled . This will get you to whipped creamy stage faster and also hold it.
  • If using the KA stand mixer, ensure the wire whisk and the bowl is chilled well for a couple of hours.

Procedure :

  • In the bowl of your stand mixer if using ( or a regular hand mixer can be used ) attach the wire whisk and proceed to whip the heavy cream to nearly stiff creamy peaks. Start on slow speed and bring it to higher speed for about 4-7 minutes. By now you should have very creamy and stiff peaks formed. Take care not to harden it and create the sweet cream whipped butter from it . You do not want it.
  • Meanwhile slice the peaches and apricots and blend it smooth to a thick smoothie/ pulp like extract without adding any water. 
  • Add in the condensed milk and apricot – peach pulp .
  • Change to flat beater and mix it again for about 3 minutes until they are mixed well. You will see a thick creamy mass. 
  • Add in cardamom powder and mix it again.
  • Scrape the sides of the bowls and pour into a freezer safe bowl. Close tightly  to prevent any crystallization.
  • Should set in about 4-6 hrs.
  • Thick , luscious creamy peach –  apricot ice cream is ready to be indulged in !

Creamy Peach Apricot Cardamom Ice Cream - Eggless, Quick and Fuss free

Notes :

  • You can use whipped cream in place of the heavy whipping cream if you are pressed for time.
  • Saffron is an optional exotic spice which will also lend a unique flavor

Verdict : Very creamy , smooth and light  ice cream, with flecks of the fruit and cardamom.

 

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