Homemade Peach Ice Cream
This Homemade Peach Ice Cream is the BEST I've ever had and it tastes just like Summer! It's super soft and creamy and the best part is that it only requires just a few fresh ingredients!
Homemade ice cream is SO much easier than you think!
When I first got my Cuisinart Ice Cream Maker, I had no idea where to begin and I was so intimidated by it. I decided to try it out after a few weeks and I am so glad I did because it was so much fun to use.
The instructions for the ice cream maker are super simple to follow and you can have the most delicious ice cream or gelato in 20 minutes! It's now my favorite kitchen gadget :)
Depending on which ice cream maker you have, you'll want to check the manufacturers instructions before beginning because most ice cream makers require you to freeze the bowl 12-24 hours before beginning.
Good ice cream is a little bit of a labor of love because you have to allow the mixture to chill in the refrigerator for at least 2 hours or overnight before churning it.
Good things take time so be patient and I promise it will be worth it!
This adorable two piece set is Gal Meets Glam and it's part of their June Collection!
If you're an ice cream lover like myself, you'll want to try out this Coffee Chocolate Chip Ice Cream too!
Happy Summer and happy baking!
Photos by my talented friend, Mary Grace Bethea.
Homemade Peach Ice Cream
ingredients:
- 2 cups whole milk
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 4 large egg yolks
- 2/3 cup granulated sugar
- Pinch of sea salt
- 3 fresh peaches, peeled and chopped
instructions:
How to cook Homemade Peach Ice Cream
- *See notes at the bottom before beginning!
- Peel and chop the peaches into small chunks, reserving 1/3 of the chopped peaches for later. In a blender or food processor, puree the peaches until smooth.
- In a medium sized saucepan over medium heat, add milk and heavy cream and bring to a boil. Remove from heat and stir in vanilla and let this mixture sit for 30 minutes.
- In another saucepan, beat together the egg yolks and sugar with a whisk until light and fluffy (this should take a few minutes).
- Whisk the warm milk into the egg yolk mixture and heat on low heat, stirring with a rubber spatula often until this mixture thickens. You want to make sure to stir and scrape the bottom often so the egg doesn’t curdle or burn on the bottom. It will be the thickness of heavy cream.
- Remove from heat and pour through a fine mesh strainer into a large bowl. Stir in peach puree and whisk to combine. Cover and let this mixture come to room temperature before refrigerating it for at least 2 hours or overnight.
- After the mixture has been properly chilled, pour into ice cream maker and follow the manufacturers instructions. Pour the reserved chopped peaches into the mixture 3 minutes before it’s finished churning.
- If you prefer soft-serve-like ice cream, serve immediately. If you prefer a firmer consistency, pour into a dish and freeze for a few hours. Let the ice cream soften for 10 minutes once removed from freezer before serving!
NOTES:
