Get ready for a scoop of pure summer! This homemade peach ice cream is incredibly creamy, bursting with fresh peach flavor, and surprisingly easy to make right in your kitchen. It’s the perfect cool treat for a hot day or a delightful dessert any time.
Key Ingredients & Substitutions
- Fresh Peaches: Ripe, juicy peaches are key! Frozen sliced peaches can work in a pinch – just thaw them completely.
- Heavy Cream: Don’t skimp here; it creates that luxurious texture. Whole milk can replace some of the cream for a lighter version, but it won’t be as rich.
- Sugar: Granulated sugar is standard. Adjust to your sweetness preference based on your peaches.
- Vanilla Extract: Enhances all the flavors. Almond extract can be a nice alternative for a different nuance.
Ingredients
- 2 pounds ripe fresh peaches, peeled, pitted, and diced
- ¾ cup granulated sugar (plus more to taste, if needed)
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Prep Time: 20 minutes
- Chill Time: 2-4 hours (for the base)
- Churn Time: 20-30 minutes
- Freeze Time: 2-4 hours (for hardening)
- Total Time: 4-8 hours (mostly passive)
- Servings: 6-8
- Tools Needed: Ice cream maker, large bowl, potato masher or blender
Step-by-Step Instructions
1. Prepare the Peaches
Combine the diced peaches with ¼ cup of the granulated sugar in a medium bowl. Gently mash the peaches with a potato masher or the back of a fork until mostly broken down, leaving some small chunks for texture. Let this mixture sit for at least 30 minutes, or even up to an hour, at room temperature to allow the juices to release.
2. Make the Ice Cream Base
In a large bowl, whisk together the heavy cream, whole milk, remaining ½ cup of sugar, vanilla extract, and a pinch of salt until the sugar is dissolved. Stir in the prepared peach mixture.
3. Chill the Base
Cover the bowl and refrigerate the peach ice cream base for at least 2-4 hours, or preferably overnight. Chilling thoroughly is crucial for the best ice cream consistency.
4. Churn the Ice Cream
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, until the ice cream is thick and resembles soft-serve.
5. Harden the Ice Cream
Transfer the soft ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until it reaches your desired scoopable consistency.
Storage Instructions
Store your homemade peach ice cream in an airtight container in the freezer for up to 2 weeks. For the best texture, let it sit out at room temperature for 5-10 minutes before scooping, especially if it’s very firm.
Frequently Asked Questions (FAQ)
Q: Do I have to peel the peaches?
A: Yes, for the best texture in your peach ice cream, it’s recommended to peel them. The skins can become tough when frozen.
Q: Can I use frozen peaches?
A: Yes, thaw them completely and drain any excess liquid before using them in the recipe.
Q: My ice cream is too hard. What did I do wrong?
A: This can happen if your freezer is set very cold or if the ice cream base wasn’t rich enough. Let it soften on the counter for a few minutes before serving.
Q: How do I know if my peaches are ripe enough?
A: Ripe peaches will have a sweet aroma and give slightly when gently squeezed.
Q: Can I make this without an ice cream maker?
A: While an ice cream maker is ideal, you can try a no-churn method by whipping cold heavy cream to stiff peaks, then folding in the chilled peach and milk mixture. Freeze as directed, stirring every 30-60 minutes for the first few hours to break up ice crystals.
Q: Can I reduce the sugar?
A: Yes, you can reduce the sugar, especially if your peaches are very sweet. Taste the base before churning and adjust if needed.