Description
A refreshing homemade peach ice cream that captures the sweetness of ripe peaches, perfect for summer days.
Ingredients
Scale
- 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 thoroughly.
- Next, blanch them in boiling water for 30 seconds.
- After blanching, immediately place them in an ice bath to cool.
- Once cooled, pit and chop the peaches into small pieces for better blending.
- Sprinkle 1/4 cup of sugar over the chopped peaches. Let them sit for about 15–20 minutes to draw out their natural juices.
- Blend the peaches into a puree using a blender or food processor.
- In a separate bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup of sugar, vanilla extract, and lemon juice until the sugar has dissolved completely.
- Fold in the peach puree carefully and stir until everything is well combined.
- Taste and adjust sweetness if needed.
- Cover the mixture and refrigerate for 1–2 hours until it’s thoroughly chilled.
- Pour the chilled mixture into an ice cream maker, following the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for an additional 4–6 hours until it’s firm.
- Before serving, let the ice cream sit at room temperature for about 5 minutes.
Notes
Store in an airtight container to prevent ice crystals from forming. Enjoy within a week or two.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg