No-cook strawberry ice cream and 3 more recipes

Churn up these ice-cold creamy treats to cool you off on a hot summer's day.

Peach-and-Toasted Pecan Ice Cream
Photo: Jennifer DavickPhoto: Jennifer Davick























Ingredients
3/4 cup sugar
2 Tbsp. cornstarch
1/8 tsp. table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 tsp. vanilla bean paste, or vanilla extract
1 cup peeled and coarsely chopped peaches
2 Tbsp. light corn syrup
1 1/2 Tbsp. butter
1 cup coarsely chopped pecans
1/4 tsp. kosher salt

Preparation
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).

Pour chilled cream mixture into freezer container or a 1 1/2-qt. electric ice cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

Related: Chilled Summer Pies You Have to Try!

No-Cook Strawberry Ice Cream























Ingredients
1 (14-oz.) can sweetened condensed milk
1 (5-oz.) can evaporated milk
2 Tbsp. sugar
1 1/2 cups whole milk
1 (16-oz.) container fresh strawberries or 1 (16-oz.) package thawed frozen strawberries
1 Tbsp. lemon juice
1/4 tsp. salt

Preparation
Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Related: 12 Crazy-Good Cobblers

Banana-Coconut Ice Cream























Ingredients
2 cups sweetened flaked coconut
1 cup sugar
6 egg yolks
4 cups milk
2 cups half-and-half
1 (15-oz.) can cream of coconut
2 tsp. vanilla extract
3 ripe bananas, mashed
Garnish: toasted sweetened flaked coconut

Preparation
Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.

Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).

Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.

Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.

Related: 17 Ways with Fresh Peaches

Summertime Peach Ice Cream























Ingredients
4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
1 cup sugar
1 (12-oz.) can evaporated milk
1 (3.75-oz.) package vanilla instant pudding mix
1 (14-oz.) can sweetened condensed milk
4 cups half-and-half

Preparation
Combine peaches and sugar, and let stand 1 hour.

Process peach mixture in a food processor until smooth, stopping to scrape down sides.
Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.

Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer's instructions. Spoon into an airtight container, and freeze until firm.

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