Makes about 1 quart
Homemade ice cream is simply the best – no preservatives, no additives — just a few high quality ingredients! Made fresh, your own ice cream is just that, fresh tasting. With so few ingredients in ice cream, using quality choices will make a noticeable difference in the final results. This particular version of a peaches-and-cream ice cream is easy — no cooking required. Get your spoons ready — a remarkably delicious treat is ahead!
Ingredients:
- 1-1/2 cups peeled, pitted, and chopped peaches
- 2/3 cup granulated white sugar
- 3/4 cups whole milk
- 1-1/2 cups heavy cream
- 1/8 teaspoon Kosher salt
- 1/2 teaspoon pure vanilla extract
- Mix together the ice cream ingredients. In a blender, blend the peaches with the sugar until finely pureed. (Or, if you prefer some fruit chunks, leave small pieces intact with less complete pureeing.)
PRO TIP #1:Peaches hard to peel? Make a large “X” cut on the bottom of the peach. Boil for 1-2 minutes, and then plunge into an ice bath until cool. The skin should now peel off easily!
PRO TIP #2:If peaches are less ripe or less sweet than desired, add up to 1/3 cup additional sugar. - Pour the pureed peached into a large bowl, and add the milk, heavy cream, salt and vanilla extract; whisk to combine.
- Chill well. Cover the ice cream base mixture with a tight lid or plastic wrap and chill in the refrigerator for 2-3 hours or even overnight to ensure that the mixture is very well-chilled.
- Churn the ice cream! Follow the manufacturer’s instructions for your ice cream maker. For ice cream makers that use a pre-frozen insert, ensure that the insert is frozen well, that is, it has been in the freezer chilling for at least 24 hours. Pour the well-chilled ice cream mixture into the ice cream maker and churn with a slow, even pace. The mixture will gradually freeze and thicken.
- Once the ice cream holds its shape and is no longer fluid, transfer the ice cream to a chilled container with an airtight lid. [Or, the soft ice cream may be enjoyed directly from the ice cream maker in “soft-serve” style mode in well-chilled bowls.]
- To enjoy hard-scoop ice cream, freeze for later. Cover the top of the ice cream with plastic wrap that’s placed directly on the surface of the ice cream, place the lid over the wrap. Freeze for approximately 4 hours.
Love making desserts from scratch? Ice cream, custards, and pastry are part of our Pastry & Baking Certificate. Learn with our chef instructors online from your own kitchen, or request info and call (801) 413-2800.