Easy Late Summer No-Churn Peach Ice Cream

Late summer produce never sticks around long enough — peaches, sweet corn, fluffy Boston lettuce salads, stacks of tomatoes drizzled with olive oil and scattered with fresh basil. This no-churn peach pistachio ice cream is our favorite way to hang onto peach season for a little longer, no ice cream maker required. Serve it with a plate of cookies after dinner, or just eat it straight from the container outside during golden hour. Don't be surprised if a version of this flavor shows up on our gelato menu.

Ingredients

• 1–1.5 lbs. ripe peaches, sliced
• 1 tablespoon sugar
• Juice of 1/2 lemon
• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• Pinch of salt
• 1/4 cup pistachio paste
• 1/2 cup roasted pistachios, roughly chopped

Instructions

1. Preheat the oven to 400°F. Toss the sliced peaches with the sugar and lemon juice, spread on a baking sheet, and roast for 20–25 minutes, until soft and caramelized. Let cool, then mash.
2. Whip the heavy cream to stiff peaks.
3. In a separate bowl, combine the sweetened condensed milk, vanilla extract, almond extract, pistachio paste, and salt.
4. Fold the whipped cream into the condensed milk mixture, then gently fold in the roasted peaches and most of the pistachios, reserving a small handful for topping.
5. Transfer to a freezer-safe container, scatter the reserved pistachios on top, and freeze for at least 6 hours or overnight.