Description
Summer’s sweetest treasure comes alive with homemade peach ice cream, blending ripe Georgia peaches and creamy dairy into a dreamy dessert. Rich, smooth, and packed with natural fruit flavor, this recipe lets you savor sunshine in each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 3 medium peaches, peeled and sliced (about 2 cups)
- 5 large egg yolks
- 1.5 cups (360 milliliters) heavy cream
- 1.5 cups (360 milliliters) whole milk
Sweeteners and Flavoring:
- 1.25 cups (250 grams) granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon juice
Seasoning:
- 0.25 teaspoon salt
Instructions
- Carefully peel ripe, juicy peaches and dice them into small, uniform pieces to ensure even flavor distribution.
- Sprinkle granulated sugar and freshly squeezed lemon juice (about or 15 milliliters) over the peaches, allowing them to macerate for 30 minutes to release natural sweetness and soften the fruit.
- Gently mash the peaches using a potato masher or fork, creating a rustic puree with some fruit chunks remaining for texture.
- Strain the peach mixture through a fine-mesh sieve, reserving both the liquid and pulp separately for later use in the ice cream.
- In a medium saucepan, combine heavy cream (or 480 milliliters), whole milk (or 240 milliliters), granulated sugar (or 150 grams), and a pinch of kosher salt.
- Heat the dairy mixture over medium heat, stirring constantly to dissolve sugar and prevent scorching, until it reaches a gentle simmer.
- Whisk egg yolks (4 large) in a separate bowl until smooth and pale yellow.
- Slowly stream the hot cream mixture into the egg yolks, whisking continuously to prevent curdling and create a smooth custard base.
- Return the tempered mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens and coats the back of a wooden spoon (about 170°F or 76°C).
- Remove from heat and immediately strain the custard through a fine-mesh sieve to ensure a silky texture.
- Fold the reserved peach liquid into the warm custard, mixing thoroughly to incorporate the fruity essence.
- Refrigerate the custard mixture for at least 3 hours or overnight, allowing it to chill completely and develop deeper flavors.
- Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes.
- During the last 5 minutes of churning, gradually add the reserved peach pulp to distribute fruit pieces evenly throughout the ice cream.
- Transfer the freshly churned ice cream to a freezer-safe container and freeze for 2-3 hours to achieve a firm, scoopable consistency before serving.
Notes
- Elevate your summer dessert game with this homemade peach ice cream that bursts with fresh, vibrant flavors.
- Ripe, juicy peaches transform ordinary ice cream into a luxurious treat that captures the essence of sunshine.
- Fresh lemon juice helps prevent browning and adds a bright, tangy note to balance the peaches’ natural sweetness.
- Tempering egg yolks ensures a silky-smooth custard base without scrambling the delicate eggs.
- Churning the mixture creates a creamy texture that melts perfectly on your tongue, delivering pure peach paradise.
- Prep Time: 15 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 590 kcal
- Sugar: 64g
- Sodium: 150mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 300mg