05 Apr Peach Ice Cream Recipe
Made with 3 cups of fresh peaches, this ice cream is loaded with fresh peach flavor. It is irresistibly smooth, creamy, and delectable. It’s just like you are eating a bowl of peaches and cream ice cream. It’s the perfect ice cream to keep you refreshed on a hot summer day!
How To Peel Peaches Easily
Peeling fresh peaches can be a bit of a challenge. Since this peach ice cream uses ripe peaches, you will end up with one big mess if you use a peeler. The trick to peeling ripe peaches is to blanch them in boiling water! Using a paring knife, score the bottom of the peach with an X and drop the peaches into a large pot of boiling hot water for 10-20 seconds.
Remove the peaches from the water and submerge them in an ice bath for 1-2 minutes. The ice water will stop the peaches from cooking. Peel the peach from the bottom where you scored it and the peach skins will slide right off.
How To Make Peach Ice Cream
This homemade peach ice cream is made with a few simple ingredients. Chopped peaches are simmered with brown sugar, cinnamon, nutmeg, and lemon juice until the peaches are cooked and have released their juices.
The peaches are then blended into a smooth puree, mixed with heavy cream, half and half, and vanilla extract, and chilled overnight. The ice cream is churned, and you end up with a creamy smooth, and rich peach ice cream.
Peach Ice Cream Recipe
- 3 cups peaches peeled and chopped
- 1 ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp lemon juice
- 2 cups heavy cream
- 1 cup half and half
- 1 tsp pure vanilla extract
- Add the chopped peaches, brown sugar, cinnamon, nutmeg, and lemon juice to a medium saucepan, stir to combine, and let the peaches sit for 5 minutes before simmering on medium-low heat for 8-10 minutes until the peaches have released their juices are cooked through.
- Allow the peach mixture to cool slightly, pour it into a blender, puree until smooth, and set the mixture aside to cool completely.
- Add the heavy cream, half and half, and vanilla extract to a large bowl. Stir in the cooled peach puree, cover the peach ice cream base with plastic wrap, and refrigerate it overnight.
- Pour the chilled peach ice cream base into an ice cream maker and churn it according to the manufacturer's instructions. Transfer the peach ice cream into an airtight container and freeze it for 4-6 hours.
- You must let the peaches sit to give the sugar enough time to release the peaches juices.