Peach Ice Cream Recipe

I absolutely love making this homemade peach ice cream because it’s the perfect blend of creamy sweetness with a delightful, refreshing twist from the ripe peaches, making it an ultimate summer treat. Plus, there’s something so rewarding about churning up your own batch of ice cream—it’s like a small celebration of seasonal flavors in every scoop!

Homemade peach ice cream is the best antidote to summer’s scorching heat. I adore how juicy, ripe peaches, with a hint of lemon, achieve refreshing harmony with the rich, creamy blend of whole milk and heavy cream.

Vanilla extract and light corn syrup round it out and bring out the natural sweetness of the peaches, making this a refreshingly delicious frozen dessert for sweltering hot days.

Ingredients

Peaches:
Deliver an intrinsic sweetness; wealth of vitamins A and C; abundance of fiber.

Lemon Juice:
Imparts a lively flavor; maintains hue; abundant in ascorbic acid.

Granulated Sugar:
Sweetens the ice cream; main carbohydrate source.

Light Corn Syrup:
This is not required in commercially frozen products; it is in fact a commercial product.

Tip: Add liquid glucose to mixtures of sugar and water.

Whole Milk:
Provides calcium and protein; contributes creaminess.

Heavy Cream:
Contributes smooth texture and richness; fat.

Vanilla Extract:
Delivers fragrant sweetness; boosts flavors.

Salt:
Flavors are balanced; sweetness is enhanced.

Ingredient Quantities

• 3 ripe peaches, peeled, pitted, and chopped
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1 tablespoon light corn syrup (optional, for smoother texture)
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2/3 cup granulated sugar (additional for the base)

Instructions

1. In a medium saucepan over medium heat, mix the diced peaches, 1 tablespoon of lemon juice, and 1/2 cup of granulated sugar. Cook until the peaches are soft, approximately 5-7 minutes.

2. Blend the peach mixture in a blender or use a stick blender to purée it smooth. If you want a few chunks, pulse a few times before decanting. Set aside to cool.

3. In another medium-sized saucepan, combine the whole milk, an extra 2/3 cup of granulated sugar, and salt. Heat over medium heat, stirring constantly, until the sugar completely dissolves. Do not let it boil.

4. Take the milk mixture off the heat and stir in the heavy cream and vanilla extract until thoroughly mixed.

5. To achieve a smoother texture in the ice cream, add the tablespoon of light corn syrup to the milk mixture and stir well to incorporate.

6. Make certain the peach purée and the milk mixture are covered, and refrigerate them for a minimum of 2 hours; they should be very cold when you combine them.

7. After the mixture has been cooled, blend the puréed peaches with the milk and cream mixture, stirring until the two ingredients are completely integrated.

8. The mixture should be poured into the ice cream maker and churned according to the manufacturer’s instructions, which is usually about 20-25 minutes.

9. Move the ice cream to an airtight container, smooth the surface with a spatula, and then press parchment paper onto the surface. These steps are designed to prevent ice crystals from forming.

10. At least freeze for 4 hours ice cream or until firm. Serve and enjoy your homemade ice cream peach!

Equipment Needed

1. Medium saucepan (2)
2. Blender or stick blender
3. Mixing spoon
4. Ice cream maker
5. Airtight container
6. Spatula
7. Parchment paper
8. Refrigerator

FAQ

• Q: Can I use canned peaches instead of fresh peaches?Q: Can I use canned peaches instead of fresh? A: You can use canned peaches, but fresh peaches will give a more vibrant flavor. Be sure to drain them well.
• Q: Is the corn syrup necessary?The optional corn syrup helps create a smoother texture in the ice cream.
• Q: Can I substitute the whole milk with a non-dairy alternative?A: Yes, you can use a non-dairy milk such as almond or coconut milk, but this may alter the flavor and texture slightly.
• Q: How long should I freeze the ice cream?A: Freeze the ice cream for at least 4 hours or until firm, after churning.
• Q: Can I add other ingredients like nuts or chocolate chips?Sure thing; this is the wording you can use:

  A: Absolutely, include these items in the recipe during the last few minutes of churning for best results.

• Q: How long will the ice cream keep in the freezer?A: Frozen solid, the ice cream sustains its quality up to 2 weeks. An airtight container is required for cold storage. That said, it’s best to eat this ice cream within the first week after it’s made for optimum flavor and texture.

Substitutions and Variations

You can use nectarines or apricots in place of the peaches, if you like.
If you want to change things up, you can use lime juice in place of lemon juice. The slight citrus difference can give the drink an altogether different flavor.
Honey or agave syrup could stand in for the sugar, requiring adjustments to taste to achieve the desired degree of sweetness.
You can leave out the light corn syrup or use a little honey if you want to stick with the recipe’s original texture.
Whole milk can be replaced with half-and-half or 2% milk. However, the ice cream may not taste as rich.

Pro Tips

1. Ripeness Matters Make sure to use fully ripe peaches for the best flavor and sweetness. If your peaches aren’t ripe yet, leave them at room temperature in a paper bag for a day or two.

2. Chill Thoroughly Ensure that both the peach purée and milk mixture are chilled properly before combining. This speeds up the churning process and helps the ice cream set better.

3. Texture Control If you prefer more texture in your ice cream, reserve some chopped peaches and add them to the mixture after churning for a delightful fruity bite.

4. Enhance Flavor Consider adding a pinch of cinnamon or nutmeg to the milk and cream mixture for a subtle spice that complements the peach flavor beautifully.

5. Avoid Ice Crystals After transferring to the airtight container, use parchment paper or plastic wrap pressed directly against the surface of the ice cream to minimize the formation of ice crystals while freezing.