Homemade Peach Ice Cream -

This homemade peach ice cream is a delightful, classic dessert that perfectly captures the essence of summer. Made with fresh, ripe peaches and a rich, creamy base, it’s a sweet treat that’s sure to impress. Unlike store-bought versions, this ice cream boasts an intense peach flavor and a luxuriously smooth texture that can only be achieved with homemade goodness. It’s the perfect way to showcase the abundance of summer’s bounty.

Why you will love this recipe:

Unbeatable Fresh Peach Flavor: Forget artificial flavorings! This recipe uses a generous amount of fresh peaches, ensuring every spoonful is bursting with real, vibrant peach taste.
Incredibly Creamy Texture: The combination of half-and-half, sweetened condensed milk, evaporated milk, and whole milk creates a velvety smooth texture that melts in your mouth. No icy crystals here!
Easy to Customize: You can easily adjust the sweetness or add other ingredients like chopped nuts, a swirl of caramel, or a splash of bourbon for a more complex flavor profile.
Fun to Make: Making homemade ice cream is a fun activity for the whole family. Get everyone involved in peeling, chopping, and churning!
No-Churn Option: If you don’t have an ice cream maker, don’t worry! I’ve included instructions for a no-churn version that’s just as delicious.

Ingredients:

2 lbs fresh peaches (peeled, chopped)
1 cup white sugar
1 pint half-and-half
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 tsp vanilla extract
2 cups whole milk (or as needed)

Preparation:

Step 1: Prepare the Peaches: Wash and peel the peaches. The easiest way to peel peaches is to score an “X” on the bottom of each peach, then blanch them in boiling water for 30-60 seconds. Immediately transfer them to an ice bath to stop the cooking process. The skins should easily slip off. Chop the peeled peaches into small, uniform pieces.

Step 2: Macerate the Peaches: In a large bowl, combine the chopped peaches and white sugar. Gently stir to combine, ensuring that the sugar is evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours. This process, called maceration, allows the sugar to draw out the natural juices from the peaches, creating a flavorful syrup that will enhance the ice cream.

Step 3: Blend the Peach Mixture: After the peaches have macerated, transfer them to a blender or food processor. Blend until smooth, creating a peach puree. If you prefer a chunkier ice cream, you can reserve a portion of the chopped peaches and add them to the ice cream base later.

Step 4: Combine the Ingredients: In a large bowl, whisk together the half-and-half, sweetened condensed milk, evaporated milk, vanilla extract, and whole milk. Add the peach puree to the bowl and whisk until everything is thoroughly combined. The mixture should be smooth and homogenous.

Step 5: Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the ice cream base for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the mixture to chill completely, which is crucial for achieving the best texture in your ice cream.

Step 6: Churn the Ice Cream (Ice Cream Maker Method): If you’re using an ice cream maker, follow the manufacturer’s instructions. Typically, this involves pouring the chilled ice cream base into the ice cream maker and churning for 20-25 minutes, or until the ice cream has reached a soft-serve consistency.

Step 7: Churn the Ice Cream (No-Churn Method): If you don’t have an ice cream maker, you can still make delicious peach ice cream using the no-churn method. Pour the chilled ice cream base into a freezer-safe container. Cover tightly with a lid or plastic wrap. Freeze for 2-3 hours, or until the edges of the ice cream start to freeze. Remove the container from the freezer and use a fork or hand mixer to break up any ice crystals that have formed. Return the container to the freezer and continue to freeze for another 2-3 hours, repeating the process of breaking up ice crystals every hour or so, until the ice cream has reached your desired consistency. This process helps to create a smoother texture.

Step 8: Harden the Ice Cream: Once the ice cream has reached a soft-serve consistency (using either method), transfer it to a freezer-safe container. Cover tightly and freeze for at least 2-3 hours, or preferably overnight, to allow the ice cream to harden completely.

COOKING Rating:

Skill Level: Easy Prep Time: 20 minutes Cook Time: 20-25 minutes (churning time, if using an ice cream maker)

Serving Suggestions:

Serve the peach ice cream in bowls or cones.
Top with fresh peach slices, whipped cream, or chopped nuts.
Drizzle with caramel sauce or a homemade peach sauce.
Serve alongside grilled peaches or a warm peach cobbler for an extra-peachy treat.
Make ice cream sandwiches with homemade cookies.
Float a scoop of peach ice cream in iced tea or lemonade for a refreshing summer drink.

Tips:

Use Ripe Peaches: The key to the best peach ice cream is using ripe, juicy peaches. Look for peaches that are fragrant and slightly soft to the touch.
Don’t Skip the Maceration: Macerating the peaches is crucial for drawing out their flavor and creating a flavorful syrup.
Chill the Mixture Thoroughly: Chilling the ice cream base before churning is essential for achieving a smooth, creamy texture.
Taste and Adjust: Before churning, taste the ice cream base and adjust the sweetness or flavorings as needed.
Don’t Overchurn: If you’re using an ice cream maker, be careful not to overchurn the ice cream, as this can result in a grainy texture.
Prevent Ice Crystals: To prevent ice crystals from forming in your ice cream, make sure to store it in an airtight container and press a piece of plastic wrap directly onto the surface of the ice cream before sealing.
Soften Before Serving: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
Get Creative with Add-Ins: Feel free to add other ingredients to your peach ice cream, such as chopped pecans, a swirl of raspberry jam, or a splash of amaretto liqueur.

Prep Time:

20 minutes

Cook Time:

20-25 minutes (churning time, if using an ice cream maker)

Total Time:

6 hours (including chilling and freezing time)

Nutritional Information:

(Note: The following nutritional information is an estimate and may vary depending on the specific ingredients used.)

Calories: Approximately 250-300 per serving Protein: Approximately 4-5 grams per serving Sodium: Approximately 50-75 milligrams per serving

Conclusion

This homemade peach ice cream recipe is a true celebration of summer. The combination of fresh, ripe peaches and a rich, creamy base creates a dessert that’s both refreshing and indulgent. Whether you’re using an ice cream maker or opting for the no-churn method, you’ll be rewarded with a delicious treat that’s far superior to anything you can buy in a store. So, gather your ingredients, grab your ice cream maker (or your freezer-safe container), and get ready to enjoy the taste of summer in every bite!

Questions and Answers about this Recipe:

Q1: Can I use frozen peaches instead of fresh peaches?

A: While fresh peaches are ideal for this recipe, you can use frozen peaches in a pinch. Make sure to thaw them completely and drain off any excess liquid before using them. Keep in mind that frozen peaches may not have quite the same intense flavor as fresh peaches.

Q2: How long will the ice cream last in the freezer?

A: Homemade ice cream is best consumed within 1-2 weeks. After that, it may start to develop ice crystals and lose some of its flavor and texture.

Q3: Can I reduce the amount of sugar in this recipe?

A: Yes, you can reduce the amount of sugar to your liking. However, keep in mind that sugar not only adds sweetness but also helps to prevent ice crystals from forming in the ice cream. If you reduce the sugar too much, the ice cream may become icy.

Q4: Can I use a different type of milk?

A: Yes, you can substitute the whole milk with other types of milk, such as 2% milk, almond milk, or oat milk. However, keep in mind that using a lower-fat milk may result in a slightly less creamy texture.

Q5: What can I do if my ice cream is too hard to scoop?

A: If your ice cream is too hard to scoop, let it sit at room temperature for a few minutes to soften slightly. You can also try running your ice cream scoop under warm water before scooping.