Apricot & Lemon Thyme Ice Cream (No-Churn)

Serves: about 2 pints


  • Scant cup (7 ounces / 207 ml) Sweetened Condensed Milk
  • 232 grams Lemon Thyme Poached Apricots (from this recipe), chopped
  • 1 cup (237 ml) heavy cream


  1. Unless you’re using individual containers, line one 8-inch loaf pans with a sheet of waxed paper, long enough to hang over the sides.
  2. Add the milk to a deep bowl. Stir in the apricots.
  3. Add the cream to a separate, clean deep bowl, and beat until stiff peaks form. You can do this using a hand mixer, stand mixer, or whisk if you’re up for a little upper arm workout.
  4. Scoop ⅓ of the whipped cream into the bowl with the condensed milk. Stir it in to loosen the mixture.
  5. Add the remaining whipped cream, and this time use a rubber spatula to fold it in. Folding, is a method where you insert you spatula into the center, gently lift, and fold the batter over itself, keeps the ice cream base light and airy.
  6. Spoon the ice cream batter into the prepared containers. Cover, and freeze until firm enough to scoop, about 6 hours. The ice cream will keep in the freezer for up to 2 weeks.