Fresh Peach Ice Cream
Fresh Peach Ice Cream is the taste of summer in a scoop! Creamy and bursting with the flavor of ripe peaches, this homemade delight transforms ordinary dessert moments into memorable experiences. The beauty of crafting your own frozen treat lies not just in controlling ingredients, but in capturing the essence of perfectly ripened summer peaches that commercial versions simply can't match.
Equipment
- Ice Cream Maker
- Food Processor
- Fine-Mesh Strainer
Ingredients
For the Ice Cream Base
- 4 cups fresh ripe peaches about 6-7 medium peaches, peeled and diced
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup honey preferably local wildflower honey
- 5 large egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- 1 tablespoon fresh lemon juice
Instructions
- Bring a large pot of water to boil. Cut a small "X" at the bottom of each peach. Immerse peaches in boiling water for 30-45 seconds, then transfer to an ice bath. The skins should slip off easily now. Dice peaches into 1/2-inch pieces, toss with lemon juice in a bowl, and set aside 1 cup for adding later. Puree the remaining peaches in a food processor until smooth.
- Combine the peach puree with 1/4 cup of sugar in a saucepan. Simmer over medium heat for 10-12 minutes, stirring occasionally, until slightly thickened and reduced by about 1/3. This concentrates the peach flavor.
- In a separate medium saucepan, warm the heavy cream, milk, remaining sugar, honey, and salt over medium heat until steam rises (do not boil). Meanwhile, whisk the egg yolks in a heatproof bowl. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.
- Pour the egg-cream mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (170°F on an instant-read thermometer).
- Remove from heat, stir in vanilla extract and the reduced peach puree. Pour through a fine-mesh strainer into a clean bowl to catch any cooked egg bits. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions. During the last 5 minutes of churning, add the reserved diced peaches for textural contrast.
- Transfer to a freezer-safe container, cover with parchment paper pressed directly onto the surface (prevents ice crystals), then seal with a lid. Freeze for at least 4 hours until firm. Remove from freezer 5-10 minutes before serving for optimal scooping texture.
Notes
For a lighter version: Replace half the heavy cream with 2% milk, substitute some of the sugar with monk fruit sweetener, and use 2 whole eggs and 1 egg yolk instead of 5 egg yolks.
To make without an ice cream maker: Pour the chilled mixture into a freezer-safe container and freeze for 45 minutes. Remove and vigorously whisk, then return to freezer. Repeat this process 4-5 times at 30-minute intervals.
Store in a shallow, airtight container with plastic wrap directly on the surface to minimize ice crystal formation. For optimal texture, consume within 2 weeks.
Nutrition
Calories: 290kcalCarbohydrates: 28gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 155mgSodium: 95mgFiber: 1gSugar: 26gVitamin A: 15IUVitamin C: 8mgCalcium: 10mg
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