Homemade Peach Ice Cream Recipe Machine
You can make homemade peach ice cream using an ice cream machine with simple ingredients. Start by preparing 2 cups of fresh peaches, mashing them with sugar and lemon juice. Combine 1 cup of heavy cream, 1 cup of milk, and sugar in another bowl. Chill the mix for at least 4 hours, then churn it in your ice cream maker according to the instructions. For the best texture, add some reserved peaches at the end. Keep going to discover more tips!
Why You’ll Love this Recipe
When you make this homemade peach ice cream, you’ll discover why it’s a favorite for many. First, the real peach flavor stands out, using fresh, ripe peaches for an authentic taste. You won’t find any artificial extracts here; just pure peach juice and pulp capture that summer essence.
Next, it’s easy to make. With simple ingredients like heavy cream, milk, and sugar, the process is accessible. The ice cream maker handles the churning, so you can relax. Plus, the recipe offers cooked or uncooked custard base options to suit your preference.
You’ll also love its versatility. You can choose a custard base or skip cooking entirely.
Finally, the creamy texture, balanced sweetness, and delightful peach pieces create a high-quality dessert that freezes well. Whether enjoyed soft-serve or frozen, it’s sure to please.
Recipe
Ingredients:
– 2 cups fresh or frozen peaches, peeled and sliced
– 1 cup granulated sugar (adjust to taste)
– 1 cup heavy cream
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon lemon juice
– Pinch of salt
– 2 tablespoons brown sugar (optional)
– 3 egg yolks (for cooked custard base)
Cooking Instructions:
- Begin by preparing the peaches. If using fresh peaches, peel, slice, and mash them to your desired consistency. If using frozen peaches, let them thaw before mashing. Toss the peaches with 1/2 cup of granulated sugar and 1/2 teaspoon of lemon juice to create a syrupy mixture. Let this sit for about 30 minutes. Making homemade peach ice cream is a quintessential southern summer tradition.
- In a separate bowl, combine the heavy cream, whole milk, remaining sugar, and a pinch of salt. If making a cooked custard base, whisk the egg yolks in a separate bowl and temper them by slowly adding a bit of the hot cream mixture, whisking constantly. Then, return the tempered yolks to the pot and heat gently until thickened.
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Once the peach mixture has rested and the base is ready (whether cooked or uncooked), combine them in a large bowl. If you desire a smooth ice cream, blend until well combined. For a chunkier texture, mix gently, ensuring some peach pieces remain.
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