Ingredients
Equipment
Method
- In a medium bowl, combine the chopped peaches with 1/2 cup of the granulated sugar and the fresh lemon juice. Stir well to coat the peaches evenly. Let this mixture sit at room temperature for at least 30 minutes, or until the peaches have released their juices and softened. This process, often called maceration, intensifies the peach flavor and helps create a smoother ice cream.4 cups ripe peaches, 1 cup granulated sugar, 1/4 cup fresh lemon juice
- Once the peaches have macerated, carefully transfer the peach mixture into a blender or food processor. Blend until you achieve a smooth puree. If you prefer a bit of texture in your ice cream, you can pulse it a few times instead of blending it completely smooth.
- In a large bowl, combine the heavy cream, whole milk, the remaining 1/2 cup of granulated sugar, vanilla extract, and a pinch of salt. Whisk together until the sugar is completely dissolved and the mixture is well combined.2 cups heavy cream, 1 cup whole milk, 1 cup granulated sugar, 1 teaspoon vanilla extract, Pinch salt
- Add the peach puree to the cream and milk mixture. Stir thoroughly to ensure everything is evenly distributed. Cover the bowl and refrigerate the mixture for at least 2 hours, or preferably until it's thoroughly chilled. A cold base churns more effectively and results in a creamier ice cream.
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned peach ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the container tightly and freeze for at least 4-6 hours, or until firm enough to scoop.
Notes
Properly stored homemade peach ice cream will stay fresh and enjoyable for up to 2 weeks in the freezer.
