Here is a rich, creamy, and easy homemade peach ice cream recipe that doesn’t require any special equipment.
Ingredients
- Fresh Peaches: 3 medium-sized ripe peaches (peeled, pitted, and diced)
- Granulated Sugar: $1/2$ cup (divided: some for macerating the peaches, some for the cream base)
- Lemon Juice: 1 teaspoon (to brighten the peach flavor)
- Heavy Whipping Cream: 2 cups (cold)
- Sweetened Condensed Milk: 1 can ($14$ oz / about $395$ g, chilled)
- Vanilla Extract: 1 teaspoon
- Salt: A tiny pinch
Step-by-Step Instructions
1. Prepare the Peaches
- Toss the diced peaches with $2$ tablespoons of sugar and $1$ teaspoon of lemon juice in a bowl.
- Let them sit for $20$ to $30$ minutes so they release their natural juices.
- Optional: For a smoother ice cream texture, take half of the macerated peaches and blend them into a puree, leaving the other half as small chunks for texture.
2. Whip the Cream
- In a large chilled mixing bowl, combine the $2$ cups of cold heavy whipping cream, $1$ teaspoon of vanilla extract, and a pinch of salt.
- Using a hand mixer or stand mixer, whip on medium-high speed until stiff peaks form (be careful not to overmix into butter).
3. Combine the Base
- Gently fold the chilled sweetened condensed milk into the whipped cream using a spatula until smooth and uniform.
4. Fold in the Peaches
- Add your prepared peaches (and any accumulated juices from the bowl) into the creamy mixture.
- Fold gently until the peaches are evenly distributed throughout the base.
5. Freeze
- Transfer the mixture into a 9×5-inch loaf pan or any freezer-safe airtight container.
- Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, then cover with a lid.
- Freeze for at least 6 hours (or overnight) until firm.
6. Serve
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping to get the best creamy texture. Enjoy!
Would you like any suggestions for serving toppings or pairing ideas for this ice cream?