Description
A delightful homemade peach ice cream recipe bursting with fresh peach flavor, perfect for summer enjoyment.
Ingredients
- 4–5 medium peaches (about 3 cups chopped)
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Start by washing the peaches. Blanch them in boiling water for just 30 seconds, which helps to loosen the skins. Then plunge them into an ice bath.
- Once peeled, pit the peaches and chop them into small pieces.
- Sprinkle 1/4 cup of sugar over the chopped peaches and let them sit for 15 to 20 minutes.
- Blend the peaches into a puree, leaving some chunks for texture if desired.
- In a separate bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup of sugar, vanilla extract, and lemon juice.
- Fold the peach puree into the cream mixture and stir well until combined.
- Cover and refrigerate the mixture for 1 to 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 to 25 minutes.
- Gather your churned ice cream and transfer it to an airtight container. Freeze for 4 to 6 hours until firm.
- Before serving, let the ice cream sit at room temperature for about 5 minutes to make scooping easier.
Notes
Use ripe peaches for the best flavor and texture. Store in an airtight container to maintain creaminess.