Homemade Peach Ice Cream
Description
As the sunny days stretch into warm evenings, there’s nothing quite like a scoop of homemade peach ice cream to bring a sparkle to your day! If you’re a busy mom, a working professional, or simply someone who appreciates a sweet escape, this delightful recipe will hit the right spot. Packed with fresh peaches and just the right amount of creaminess, it’s a treat that you’ll want to make again and again.
Ingredients
You’ll Need
- 4 cups fresh ripe peaches, peeled and sliced
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prep the Peaches: Start by peeling and slicing your fresh peaches. This task can get a bit messy, so I recommend doing it over the sink or with a trusty apron on. Peach juice will run!
- Sweeten the Deal: In a mixing bowl, combine the sliced peaches with ½ cup of granulated sugar. Toss them lightly and let them sit for about 30 minutes. You’ll notice that the sugar brings out all the magic and makes the peaches syrupy.
- Blend It Up: Once the peaches have marinated in their sugary goodness, transfer them to a blender or food processor. Blend until smooth, but leave a few chunks for texture. Trust me, it adds a nice rustic feel!
- Mix Time: In a large bowl, whisk the remaining sugar, heavy cream, whole milk, vanilla extract, and a tiny pinch of salt until everything is well combined. Slowly fold in the peach puree.
- Chill Out: Cover your mixture and place it in the refrigerator for about 2 hours. This helps the flavors mingle and ensures a creamy texture later.
- Churn Baby, Churn: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, don’t worry! You can pour the mixture into a freezer-safe container and stir it every 30 minutes until it reaches your desired consistency.
- Freeze and Enjoy: After a few hours in the freezer, your peach ice cream will be ready to scoop! Serve it in bowls or cones and prepare for the compliments to roll in!
Notes
- Peach Power: Choose ripe, juicy peaches! They’ll give your ice cream that fresh flavor we all crave. Not sure how to pick the perfect peach? Look for ones that yield slightly to pressure and smell fruity!
- Creamy Dream: For even creamier ice cream, you can add an extra yolk from an egg (just make sure to whisk it into the heavy cream mixture well before combining).
- No Ice Cream Maker? No Problem!: Just stir your mixture every 30 minutes while freezing. It may take a little longer, but the final result will still be drool-worthy!
Homemade Peach Ice Cream is one of those classic summer treats that somehow manages to vanish from the freezer after a single afternoon. Ever find yourself wishing store-bought stuff actually tasted like real peaches, instead of…what is that, even? Yeah, me too. You’re probably looking to finally make a batch yourself, and trust me, there’s nothing fancy about it, just simple ingredients and a few practical tips. If you love easy desserts, you’ll probably also find my no churn ice cream recipe a lifesaver on days when you don’t wanna fuss with a machine.
Ingredients You Need & Why
Not much stands between you and that sweet, creamy bowl of Homemade Peach Ice Cream. All right, here’s the lowdown: you need good fresh peaches. Don’t mess around with canned ones unless it’s the dead of winter and you’re desperate. Cream is non-negotiable (if you want that five-star restaurant texture). You’ll need sugar, of course—it balances the tartness of peaches. Egg yolks lend richness and help thicken things up. I know some folks skip ‘em. I used to, too, until I wised up.
If you’re curious if you can swap in honey—yes, but your ice cream might taste a touch more floral. Maybe you’ll like that, maybe not. I’ve tried low-fat milk instead of cream; let’s just say it’s not my best memory. My sister swears by adding a dab of vanilla extract. I say, can’t hurt.
Here’s a quick glance at what you’ll grab from the kitchen:
| Ingredient | Why it’s Important | Any Swaps? | Flavor Impact |
|---|---|---|---|
| Fresh Peaches | Main flavor, sweetness | Frozen (in a pinch) | Juicy, real-peach |
| Heavy Cream | Creamy base | Half & Half (thinner) | Creamy, rich |
| Sugar | Sweetness, texture | Honey, maple syrup | More floral if swapped |
| Egg Yolks | Thickens, enriches | Leave out (less creamy) | Richer |
Tips for Homemade Peach Ice Cream
I messed up my first batch, so learn from me. First, chill everything. Seriously, the colder your bowl and mix, the smoother your Homemade Peach Ice Cream turns out. If your peaches aren’t juicy, toss them with a spoon of sugar—let them sit a while. That wakes up the juices and lifts out the summery flavors.
When cooking your cream with egg yolks, don’t blast it on high. Heat it low and slow, or you’ll end up with scrambled eggs (yes, I have done this and yes, it’s gross). Let your churned ice cream freeze for at least four hours. I know, waiting stinks, but the texture is everything.
One last bit: a squeeze of lemon makes the peach pop more. Optional but highly recommended.
How to prepare peaches for the Best Peach Ice Cream
Working with peaches can be messy but fun. Here’s my not-fancy way: slice ’em, remove the pit, and peel if you want super-smooth ice cream. Sometimes peach skin adds a rustic feel, though. Chop the peaches small if you like bits in your ice cream. If you want it super creamy, blend ’em. I sometimes do half-and-half—a bit chunky, a bit smooth.
You can macerate—that’s a big word for “let them hang out with sugar.” This makes the flavor deeper and brings out more juice. If your peaches are rock-hard, just zap them in the microwave for a few seconds to soften.
Even my grandma did it this way. “Don’t overthink it, honey. Just chop, sugar, and stir,” she’d say. Honestly, it’s hard to mess this up unless you forget the sugar.
How to make Peach Ice Cream
Okay, here’s where the magic happens. Mix your yolks and sugar first—the color gets real bright, like sunshine. Heat your cream in a pot, then slowly pour the hot cream into the yolk mix. Keep whisking or you’ll end up cooking the eggs too soon. Pour it all back in your pot and cook until it thickens a bit—not as thick as pudding, just coats the back of your spoon.
Now add your peaches. Sometimes, I blend them smooth; sometimes I leave ’em chunky. Let this mix chill all the way down (overnight is safest), stir again, and churn in your machine if you’ve got one. If you don’t, pour it in a loaf pan, freeze, and stir every couple hours. Texture will never be quite as light, but, hey, it still tastes like summer.
Honestly, the hardest part is waiting for it to set up in the freezer. That’s when I get impatient and eat too much “soft serve.” My friend April always says, “That first bite is pure gold.” I agree.
I tried this for a family party and everyone asked for seconds. Way better than any brand at the store. – Jeremy, Austin
If you love trying new flavors, be sure to check out my best fruity dessert ideas for more inspiration!
Storing Homemade Peach Ice Cream
Homemade stuff doesn’t last as long as the store kind, and I mean that in two ways: it’s fresher, but you’ll probably eat it faster too! Store in an airtight container and press a bit of plastic wrap right onto the surface to ward off freezer burn. Use within a week for ultimate goodness.
If it’s too hard straight from the freezer, let it sit at room temp for five minutes. Oh, and avoid putting the scoop back in if it’s been in your mouth (I learned that the sticky way). That’s about all it takes to keep things tasty.
Serving Suggestions
Now for the fun part! Here are some ways to really enjoy your Homemade Peach Ice Cream:
- Plop a scoop on top of a warm slice of pie (oh yes, it melts in the best way).
- Serve with a sprinkle of toasted almonds for a bit of crunch.
- Sandwich between two shortbread cookies—call it summer on the go.
- Mix with fresh berries if you’ve got ‘em for a peach-berry twist.
Common Questions
Can I use frozen peaches if it’s not peach season?
Yep, just thaw and drain them well. Works almost as good, promise.
Is it OK to skip egg yolks in the recipe?
You can, but your ice cream will be less creamy. Still tastes peachy, though.
How can I make this without an ice cream maker?
Freeze the mix in a loaf pan and stir it every couple hours with a fork. Not quite as light, but still delicious.
Does this recipe work with other fruits?
Absolutely. Try mango or strawberries—same method, just a different fruit.
How do I know when the cream and yolks are cooked enough?
When it feels thick and coats your spoon, you’re good. Don’t let it boil or you’ll scramble it.
Final Churn: Give It a Whirl
All in all, making Homemade Peach Ice Cream yourself is simple, and honestly, the taste is so much brighter than anything from a carton. Just remember those key steps—good peaches, go slow with the cream, and let it set—and you’ll impress everyone at your next cookout. If you’re itching to try other recipes, check out the ones at Homemade Peach Ice Cream – Two Cups Flour and Peach Ice Cream – Like Mother, Like Daughter. Honestly, you could say you’re on your way to becoming a neighborhood ice cream legend. Go on, churn out your masterpiece!