Homemade Peach Ice Cream
A creamy and delicious peach ice cream made with ripe peaches, heavy cream, and a touch of vanilla, perfect for hot summer days.
Ingredients
Essential Ingredients
- 4 pieces Ripe Peaches Fresh and juicy for best flavor.
- 2 cups Heavy Cream Adds richness and creaminess.
- 1 cup Milk Balances the cream for a smooth texture.
- 1/2 cup Sugar Adjust based on the sweetness of the peaches.
- 3 pieces Egg Yolks For a custard base that provides a silky feel.
- 1 teaspoon Vanilla Extract Enhances the peach flavor.
Instructions
Preparation
- Peel and slice about four ripe peaches. Set aside some slices for garnishing later.
- In a blender, combine the sliced peaches with 1/2 cup of sugar. Blend until smooth.
Custard Base
- In a saucepan, combine 2 cups of heavy cream and 1 cup of milk. Heat over medium heat until warm.
- In a separate bowl, whisk together 3 egg yolks. Gradually add the warm milk mixture, stirring continuously.
- Return this mixture to the saucepan and heat until it thickens slightly. Remove from heat and stir in 1 teaspoon of vanilla extract.
Combine and Chill
- Let your custard base cool, then fold in the peach puree. Mix until well combined.
- Cover and refrigerate the mixture for at least 4 hours or overnight.
Churning
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20–30 minutes.
Freezing
- Transfer the churned ice cream into a container. You can fold in the reserved peach slices at this stage for added texture.
- Freeze for at least 4 hours until firm.
Notes
For the best peach ice cream, select freestone peaches, and consider adding spices like cinnamon or nutmeg. Make sure to taste the mixture before freezing to adjust sweetness as needed.