I had an almost serious thought about how ice cream is made. Much like that fruit-at-the-bottom yogurt concept where it is just plain yogurt + jam, I thought I might try to add a finished jam (five spice peach) to the two-ingredient no-churn ice cream base. These no churn recipes are for the extra lazy. Taste-wise, you're much better off making an actual custard base for ice cream for a more balanced taste that doesn't taste overly dairy-like. The prep time is so short that from start to finish, you could be eating this ice cream in about six hours (what it takes for the mixture to set in the freezer).
Photo-wise, it doesn't look that interesting. And since the jam is essentially pureed peaches with sugar, pectin, and spices, there aren't visual orange peach bits in the ice cream. I think the "five spice peach jam" comes from the Food in Jars cookbooks.
This has the texture of an ice cream; but it lack the body and flavor depth that an egg-based custard brings to the dessert. Maybe it could be plated up with some grilled peaches. That'd be a dashing display.
Makes: 1.5 quarts
Ingredients
1 pint organic heavy cream
One 14-oz can of sweetened condensed milk
1 pint peach jam
Directions
In a large bowl, whip the heavy cream to soft peaks (about 10 minutes) with an electric whisk. If you do this step by hand it takes much longer and requires serious upper body strength.
Once soft peaks have formed, whisk in the sweetened condensed milk. Then stir in the peach jam. Make sure you break up the jam so that it is evenly distributed.
Put the ice cream mixture into quart containers and freeze for at least six hours.
