Homemade Peach Ice Cream
Homemade peach ice cream is the essence of summer captured in every creamy spoonful. Velvety, nostalgic, and bursting with juicy sun-ripened peaches, this treat blends a thick custard base with fresh peach puree and tender chunks of fruit. Perfect for sharing under a summer sky or savoring on the porch.
Ingredients
- 2 cups peeled and diced ripe peaches
- 1 tablespoon lemon juice
- 1 cup granulated sugar divided
- 1 cup whole milk
- 2 large egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, toss the diced peaches with the lemon juice and 1/4 cup of sugar. Let sit for 30 minutes to release juices.
- After macerating, puree half the peaches in a blender or food processor until smooth. Leave the other half chunky and set aside both.
- In a medium saucepan, whisk together the remaining 3/4 cup of sugar and the egg yolks until light and smooth.
- Gradually whisk in the milk and place the saucepan over medium heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
- Remove from heat and stir in the heavy cream, vanilla extract, and a pinch of salt.
- Chill the custard in the refrigerator for at least 2 hours or until completely cool.
- Once cooled, stir in the peach puree and the peach chunks.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for 4 hours or until firm.
- Scoop and enjoy.
Nutrition
Calories: 290kcalCarbohydrates: 30gProtein: 4gFat: 18gSodium: 40mgFiber: 1gSugar: 27g
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