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Peaches and Cream Ice Cream

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Peaches and Cream Ice Cream is a smooth, creamy homemade dessert packed with ripe peach flavor and a rich vanilla cream base. Small pieces of juicy peach add fresh fruit flavor and texture to every scoop.

Ingredients

  • 3 cups fresh ripe peaches, peeled, pitted, and chopped
  • 3/4 cup granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Peel the peaches, remove the pits, and chop the fruit into small pieces.
  2. Combine the chopped peaches with 1/4 cup of the granulated sugar and the fresh lemon juice in a bowl.
  3. Let the peaches sit for 20–30 minutes, allowing the sugar to draw out their juices and create a flavorful syrup.
  4. Transfer most of the peach mixture to a blender or food processor and puree until smooth. Reserve about 1/2 cup of finely chopped peaches for adding during churning.
  5. In a large bowl, whisk together the whole milk and remaining 1/2 cup granulated sugar until the sugar has dissolved.
  6. Add the heavy whipping cream, vanilla extract, salt, and peach puree. Stir gently until evenly combined.
  7. Cover the mixture and refrigerate for at least 2–4 hours or overnight until thoroughly chilled.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20–30 minutes.
  9. During the final few minutes of churning, add the reserved finely chopped peaches.
  10. When the ice cream reaches a thick, soft-serve consistency, transfer it to a freezer-safe container.
  11. Cover and freeze for 3–4 hours, or until firm enough to scoop.
  12. Let the ice cream stand at room temperature for 5–10 minutes before serving if it is very firm.

Notes

  • Use ripe, fragrant peaches for the strongest fresh peach flavor.
  • Frozen peaches can be substituted for fresh peaches. Thaw them first and drain away excessive liquid before using.
  • For Peach Cobbler Ice Cream, add a little cinnamon and fold crushed cinnamon cookies, shortbread, or pieces of baked pie crust into the ice cream near the end of churning.
  • For a peach swirl, cook additional peaches with sugar until thick and jammy, cool completely, and layer the sauce through the churned ice cream.
  • A small amount of cinnamon or ground ginger can be added for a warm spiced variation.
  • Replace some of the whole milk with additional heavy cream for an even richer texture.
  • Chopped toasted pecans can be folded into the ice cream for extra crunch.
  • Without an ice cream maker, freeze the chilled mixture in a shallow container and stir or whisk thoroughly every 30–45 minutes during the first few hours.
  • Store in an airtight freezer-safe container for up to 2 weeks for the best flavor and texture.
  • Press parchment paper or plastic wrap directly against the surface before sealing to help reduce ice crystal formation.

Nutrition

Find it online: https://thefamilycooking.com/peaches-and-cream-ice-cream/