Peach Ice Cream
This delightful, creamy dessert captures the essence of summertime with fresh peaches blended into a velvety ice cream.
Servings: 8 servings
Calories: 300kcal
Ingredients
Ice Cream Base
- 1 cup white sugar Enhances the natural flavor of the peaches.
- 1 pint half-and-half For a creamy, rich texture.
- 2 pounds fresh peaches, peeled and chopped The star ingredient, offering fragrant sweetness.
- 1 can sweetened condensed milk (14 oz) Adds a delightful sweetness and creamy consistency.
- 2 cups whole milk Balances the creaminess.
- 1 can evaporated milk (12 fl oz) Thickens the mix, adding richness.
- 1 teaspoon vanilla extract Rounds out the flavors.
Instructions
Preparation
- In a large bowl, mix the chopped peaches with the white sugar. Let this mixture sit for about an hour, stirring occasionally.
- Once the peaches are soaked, puree them in a blender or food processor until smooth, or leave some chunks for texture.
Mixing
- In a large bowl, stir together the peach puree, half-and-half, sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth.
- Gradually add the whole milk, adjusting to the desired creaminess.
Churning
- Pour the mixture into an ice cream maker and churn for about 20 to 30 minutes.
- Add additional peach chunks in the last few minutes of churning, if desired.
Freezing
- Transfer the churned ice cream to an airtight container and freeze for 2 to 4 hours until firm.
- If no ice cream maker is available, pour the mixture into a dish and freeze it, stirring every 30 minutes for 3 to 4 hours.
Notes
Use ripe, in-season peaches for enhanced sweetness. Consider adding chopped mint or a splash of lemon juice for extra flavor. Experiment with mix-ins like crushed cookies or chocolate chips.