Peach Ice Cream
This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
Servings: 12
Calories: 240kcal
Equipment
- Large Mixing Bowl
Ingredients
- 2 cups chopped peaches (peel removed)
- 1 1/4 cups Granulated sugar (divided)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 tsp vanilla extract
Instructions
- Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
- Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
- In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
- Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
- Serve now for soft serve ice cream.
- For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.
Notes
- Freeze your Ice Cream Bowl: Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 16 hours to be frozen solid so it will churn my ice cream.
- Creamy Texture: To keep our creamy texture I recommend using high fat ingredients like heavy cream and whole milk. You can substitute half and half, and a lower fat milk if you want less calories, but I promise you want to use the full fat ingredients for the best texture.
- Peaches: Check the sweetness of your peaches. If your peaches are extra ripe, juicy and sweet you may not need as much sugar. Start with 1/4 cup for macerating, and only add an additional 1/2 to 3/4 cup if your peaches are extra sweet (start with less and taste to add more). However a lower sugar amount will lower how soft the ice cream is as well, and may make it less scoopable once frozen. You can also balance the sweetness with a dash of salt added to the base.
- Easy Scoops: Let the ice cream sit at room temperature for about 5 minutes to make it easy to scoop!
Nutrition
Calories: 240kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 24mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 700IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg