Peach Ice Cream
Peach Ice Cream bursts with the vibrant essence of summer, a creamy delight that dances on your taste buds, made with juicy peaches and a rich, creamy base.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the Ice Cream Base
- 1 cup 200g white sugar Sweetness to enhance the natural flavors of the peaches.
- 1 pint 473ml half-and-half Creates a rich, creamy base.
- 2 pounds fresh peaches, peeled and chopped Sweet and juicy, for the star of the dish.
- 1 can 14 oz sweetened condensed milk Adds extra creaminess and sweetness.
- 2 cups 480ml whole milk Ensures a smooth consistency.
- 1 can 12 fl oz evaporated milk Boosts the creaminess factor.
- 1 teaspoon vanilla extract To deepen the flavor profile.
Instructions
Preparation
- Mix the peeled and chopped peaches with the white sugar in a large bowl and let them macerate for about an hour.
- Transfer the macerated peaches to a blender or food processor and blend until smooth or pulse to leave some chunks.
- In a large bowl, combine the smooth peach puree with half-and-half, sweetened condensed milk, evaporated milk, and vanilla extract. Stir until thoroughly mixed.
- Gradually add whole milk into the mixture until you achieve your desired consistency.
Churning and Freezing
- Pour the peach mixture into your ice cream maker and churn for 20 to 30 minutes. Add reserved peach chunks during the last few minutes.
- Transfer the churned ice cream into an airtight container and freeze for 2 to 4 hours until firm.
- If you don’t have an ice cream maker, pour the mixture into a dish and stir every 30 minutes for 3 to 4 hours to prevent ice crystals.
Notes
For extra flavor, add a pinch of sea salt or experiment with adding spices like cinnamon or nutmeg. Store in a sealed container in the freezer and consume within a week for optimal flavor.