Homemade Peach Ice Cream
A delightful summer treat made with ripe peaches, heavy cream, and a hint of vanilla, this homemade peach ice cream is easy to make and incredibly rewarding.
Ingredients
Main Ingredients
- 3 pieces ripe peaches, peeled and chopped Use ripe, flavorful peaches for the best taste.
- 0.5 cup sugar Fine sugar to balance the tartness of the peaches.
- 1.5 cups heavy cream Rich and creamy base for ice cream.
- 1 cup whole milk Velvety milk to mix with cream.
- 1 tsp pure vanilla extract Adds flavor depth to the ice cream.
- 1/8 tsp kosher salt Enhances sweetness and balances flavors.
- 5 pieces egg yolks (room temperature) Creates a rich custard base.
Instructions
Preparation
- Macerate the chopped peaches with sugar in a bowl for 20-30 minutes.
- Blend the macerated peach mixture into a smooth puree.
- In a saucepan over medium heat, combine heavy cream, whole milk, kosher salt, vanilla extract, and remaining sugar. Heat gently without boiling.
- Temper the egg yolks by whisking a small amount of the warm cream mixture into them.
- Return the tempered yolk mixture to the saucepan and cook on low heat for about 10 minutes, stirring continuously until it thickens slightly.
- Stir in the peach puree and chill the mixture in the refrigerator for 3-6 hours.
Churning and Freezing
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 20-30 minutes.
- Transfer churned ice cream to an airtight container and freeze for several hours before serving.
Notes
For variations, consider substituting heavy cream with Greek yogurt for a lighter version, or add spices like cinnamon for additional flavor. Store leftovers in an airtight container for 2-3 weeks.