Ingredients
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2 cups heavy whipping cream, cold
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1 (14 oz) can sweetened condensed milk
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2 tbsp vanilla extract
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4 ripe peaches or other stone fruits, like plums
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Fresh mint sprigs (optional)
Steps
1
Place a metal 9x5-inch loaf pan in the freezer to chill. Meanwhile, add the cream to a large bowl. Using a hand mixer or stand mixer, beat cream 3–5 min., until stiff peaks form.
2
In a medium bowl, combine the sweetened condensed milk, vanilla, and a pinch of salt. Gently fold in whipped cream until just combined and no streaks remain. Transfer cream mixture to chilled loaf pan and spread in an even layer. Cover pan with plastic wrap and freeze at least 6 hours or overnight, until firm.
3
When ready to serve, set grill to medium-high and grease the grill grates. Halve and pit the stone fruit. Cut each half into 3 wedges. Place on grill cut-sides down and cook 2 min., until grill marks appear. Turn fruit and cook another 2 min. Remove from grill and let cool slightly. Serve grilled fruit in bowls with scoops of ice cream; top with mint, if desired.
Tips
Transfer leftover ice cream to an airtight container and press a piece of plastic wrap on the surface before sealing container. Ice cream will keep in the freezer for up to 1 month.
