The bane of shelling peas is tossing out their pods. We like to cut our losses and indulge a little while we're at it. Infused into a base of salted whipped cream, this no-churn ice cream is a very grown up (and very easy!) way to finish a summer meal.
While this won't have the fluffy texture of conventional ice cream, we minimize iciness here two ways: whipping the cream and using sweetened condensed milk. The whipped cream creates a "churned" texture while the sweetened condensed milk reduces the water content and adds sugar (both help to prevent the formation of ice crystals.)
- 2 cups heavy whipping cream, plus additional cream as needed
- The shells from 1lb of shelling peas, peas reserved for another recipe
- 1 (14 oz) can sweetened condensed milk
- 1½ tsp salt
- ½ tsp ground ginger
- In a saucepan, combine the pea shells, salt, and ground ginger with the cream. Bring to a low boil, then reduce the heat and allow to simmer for 10 minutes. Adjust the pea shells into the cream as they cook down. You want them to be as immersed as possible.
- Remove the cream from the heat and allow to stand for 1 hour. Strain out the pea shells and discard. Measure out the remaining cream and add additional cream if to bring it back to a total of 2 cups.
- Transfer the cream to a bowl, cover it, and chill in the refrigerator until very cold (overnight is best).
- Remove the cream from the refrigerator and transfer to a large bowl. Beat the cream in a large bowl until it holds stiff peaks. Pour in the sweetened condensed milk and gently beat to combine.
- Transfer to a freezer-safe container and chill in the freezer for at least 6 hours. To serve, allow to thaw for a few minutes at room temperature.