Homemade peach ice cream is a delightful and refreshing treat perfect for warm summer days. With the natural sweetness of fresh peaches, this ice cream is bursting with fruity flavor, creamy texture, and just the right amount of sweetness. Here’s how you can make this delicious dessert at home.
- Preparation Time: About 15-20 minutes. This includes peeling and slicing the peaches, mixing the ingredients, and preparing the ice cream base.
- Chilling Time: About 1-2 hours. The ice cream mixture usually needs to be chilled in the refrigerator to help it set better and churn smoothly.
- Churning Time: About 20-30 minutes. If you’re using an ice cream maker, the churning process usually takes this long to achieve a creamy consistency.
- Freezing Time: About 4-6 hours (or overnight). After churning, the ice cream often needs to be placed in the freezer to harden to the right consistency for scooping.
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Ingredients:
- 2 cups fresh peaches, peeled and diced
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 4 egg yolks
Instructions:
- Prepare the Peaches: Start by peeling and dicing the fresh peaches. Place the diced peaches in a bowl and add 1/2 cup of granulated sugar and the lemon juice. Stir the mixture well to ensure the peaches are coated with the sugar and lemon juice. Allow the peaches to sit for about 30 minutes, stirring occasionally. This process, known as maceration, helps to draw out the natural juices and sweetness from the peaches.
- Make the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and the remaining 1/2 cup of granulated sugar. Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved. Once dissolved, continue to heat the mixture until it is hot but not boiling. Remove the saucepan from the heat.
- Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks until they become thick and pale in color. Slowly add about 1/2 cup of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. This step is crucial as it prevents the eggs from curdling when they are added to the hot cream mixture. Gradually pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.
- Cook the Custard: Return the saucepan to medium-low heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let the mixture boil, as this can cause the eggs to curdle. Once the custard is thickened, remove the saucepan from the heat and stir in the vanilla extract.
- Chill the Custard: Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow the custard to cool to room temperature, then cover it with plastic wrap and refrigerate for at least 4 hours, or overnight. This chilling step is essential for ensuring a smooth and creamy texture in the final ice cream.
- Blend the Peaches: Once the custard has chilled, blend the macerated peaches using an immersion blender or a food processor until smooth. If you prefer a chunkier texture, blend only half of the peaches and leave the remaining half diced.
- Combine and Churn: Stir the peach puree into the chilled custard base. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream into a lidded container and freeze for at least 4 hours, or until firm. This step allows the ice cream to set and develop its full flavor and texture.
- Serve and Enjoy: When ready to serve, scoop the homemade peach ice cream into bowls or cones. For an extra touch, garnish with fresh peach slices or a sprig of mint.
