Vicki's Fresh Fruit Ice Cream

No cooking, no custard, no tempering eggs over a hot stove.

This ice cream comes together by simply stirring half-and-half, sweetened condensed milk, puréed fresh fruit, and a splash of vanilla right in the ice cream maker.

Peaches, strawberries, bananas, or any ripe fruit you’ve got on hand works here.

The sweetened condensed milk does double duty as both sweetener and texture builder, giving you a creamy, scoopable result without the fuss of a cooked base.

It makes about a quart and a half, which is just right for a summer cookout or a lazy afternoon on the porch.

Pro Tips

• Use the ripest fruit you can find. Overripe is actually ideal because it purées smoother and packs more natural sweetness.
• Chill all your ingredients before churning. Starting cold means faster freezing and a creamier texture with smaller ice crystals.
• Skip the food coloring. The natural color of ripe fruit is plenty gorgeous on its own.

Variations

• Peach vanilla with a pinch of cinnamon for a Southern classic.
• Mashed banana with a swirl of peanut butter folded in after churning.
• Mixed berry with a squeeze of lemon juice to brighten the flavor.