Description
Indulge in the creamy sweetness of homemade peach ice cream with this easy recipe. Ripe peaches, sugar, and a touch of lemon create a luscious base, while a custard-like cream mixture brings it all together for a delightful frozen treat.
Ingredients
Units
Scale
Peach Mixture:
- 3 medium peaches, peeled and sliced (about 2 cups)
- 1 1/4 cup granulated sugar, divided
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
Cream Mixture:
- 5 large egg yolks
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Peach Mixture: Peel and slice peaches. Toss with 1/2 cup sugar and lemon juice. Let sit until peaches release juices.
- Make Cream Mixture: Combine cream, milk, 1/2 cup sugar, and salt in a saucepan. Heat until hot.
- Temper Eggs: Whisk egg yolks and sugar. Slowly add hot cream mixture to eggs.
- Cook Custard Base: Combine egg mixture with cream mixture. Cook until thickened. Stir in vanilla.
- Chill and Churn: Strain custard, add peach liquid, chill. Churn in ice cream maker. Add mashed peaches. Freeze to ripen.
Notes
- No-cook version: Use 2 whole eggs instead of 5 yolks for a simpler ice cream.
- Storage: Homemade ice cream lasts 1-2 weeks in the freezer.
- Ice Cream Maker Size: Use a 1.5- to 2-quart ice cream maker for best results.
- Avoid Scrambled Eggs: Add hot liquid slowly to eggs to prevent scrambling.
- Chunks of Fruit: Mash peaches finely for a smoother texture.
- Mix-ins: Consider adding chopped cookies or cake for extra flavor.
- Ice Cream Sandwiches: Pair with gingerbread or molasses cookies for a delicious treat.
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
