Description
Indulge in the creamy sweetness of homemade peach ice cream with this easy-to-follow recipe. Fresh peaches, combined with a rich custard base, make for a delightful frozen treat that’s perfect for summer.
Ingredients
Units
Scale
Peach Mixture:
- 3 medium peaches, peeled and sliced
- 1 1/4 cups granulated sugar, divided
- 1/2 teaspoon lemon juice
Custard Base:
- 5 large egg yolks
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Peach Mixture: Combine peaches, 1/2 cup of sugar, and lemon juice. Let sit until juicy.
- Mash Peaches: Mash peaches, strain juice, and refrigerate.
- Make Custard Base: Heat cream, milk, sugar, and salt. Temper egg yolks and combine with custard. Stir until thickened.
- Chill and Churn: Mix peach juice with custard, chill, churn in ice cream maker, adding mashed peaches towards the end.
- Freeze: Transfer ice cream to a container, freeze for 4-6 hours.
Notes
- No-cook option available using whole eggs instead of yolks.
- Store ice cream for 1-2 weeks in the freezer.
- Use a 1.5- to 2-quart ice cream maker for best results.
- Take care to avoid scrambled eggs when tempering.
- Finely mash peaches for a smoother texture.
- Consider mix-ins like cookies or cake for added flavor.
- Create ice cream sandwiches with gingerbread or molasses cookies.
Nutrition
- Serving Size: 1 serving
- Calories: 481 kcal
- Sugar: 51g
- Sodium: 153mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 241mg
