Ingredients
For the Peach Mixture
- 4 large ripe peaches, peeled, pitted, and diced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon water
For the Ice Cream Base
- 2 cups heavy whipping cream, very cold
- 1 cup whole milk
- ¾ cup sweetened condensed milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional for Extra Peach Flavor
- ½ teaspoon peach extract
- 2 tablespoons milk powder
Instructions
Choose peaches that are ripe, fragrant, and naturally sweet. Soft peaches work particularly well because they contain more juice and blend easily into the ice cream.
Wash the peaches thoroughly under cool running water. Pat them dry with a clean kitchen towel before preparing them.
Peel the peaches using a vegetable peeler or a small sharp knife. If your peaches have very thin skins, you can leave the skins on, although peeling them will give the finished ice cream a smoother texture.
Cut the peaches in half and remove the pits. Dice three of the peaches into small pieces and reserve one peach for making the peach purée.
Place the diced peaches in a medium saucepan. Add the ½ cup granulated sugar, lemon juice, and water.
Place the saucepan over medium-low heat and gently cook the peaches. Stir frequently so the sugar dissolves and the fruit does not stick to the bottom of the pan.
Continue cooking the peaches for about 6 to 10 minutes. The fruit should become soft and juicy while still retaining some small pieces.
Remove the saucepan from the heat and stir in the vanilla extract. If you are using peach extract, you can add it at this stage as well.
Allow the cooked peaches to cool for several minutes. Separate about one-third of the peach mixture and keep it aside for adding peach pieces and swirls later.
Transfer the remaining peach mixture to a blender or food processor. Blend until it becomes a smooth peach purée.
If you prefer a completely smooth ice cream, blend the peach mixture thoroughly. For a more rustic peach ice cream, blend it only until mostly smooth while leaving a few tiny pieces of fruit.
Pour the peach purée into a bowl and allow it to cool completely. Do not add hot peach purée to the cream mixture because the heat can affect the texture of the ice cream.
For the best result, refrigerate the peach purée for about 30 minutes. It should be cold before you combine it with the ice cream base.
Place a large mixing bowl and the beaters of your electric mixer in the refrigerator or freezer for about 10 to 15 minutes. Chilled equipment helps the cream whip more effectively.
Pour the 2 cups heavy whipping cream into the chilled mixing bowl. Beat the cream on medium speed until it begins to thicken.
Continue whipping until soft peaks form. The cream should look fluffy and hold its shape when the beaters are lifted, but it should not become grainy or turn into butter.
In a separate bowl, combine the sweetened condensed milk, whole milk, ¼ cup granulated sugar, vanilla extract, and salt.
Whisk the milk mixture thoroughly until the sugar is mostly dissolved. If you are using milk powder, whisk it into this mixture until completely smooth.
Add the chilled peach purée to the milk mixture. Stir gently until the peach purée is evenly distributed and the mixture has a beautiful pale orange-peach color.
Taste the peach mixture before adding it to the whipped cream. If your peaches are not very sweet, you can add another tablespoon or two of sugar according to your preference.
Pour the peach mixture gradually into the whipped cream. Fold everything together using a rubber spatula.
Use gentle folding motions rather than vigorous stirring. This helps preserve the air that was incorporated into the whipped cream and gives the finished ice cream a lighter, creamier texture.
Continue folding until no large streaks of plain whipped cream remain. Avoid overmixing because excessive stirring can make the mixture less fluffy.
Take the reserved cooked peach pieces and make sure they have cooled completely. If they contain a lot of liquid, drain a little of the excess syrup so the ice cream does not become icy.
For attractive peach pieces like those shown in the picture, keep some of the peach chunks relatively large. Pieces around ½ inch in size work well.
Choose a freezer-safe loaf pan or another deep freezer-safe container. A metal loaf pan is especially useful because it freezes the ice cream quickly.
Spread about one-third of the peach ice cream mixture into the bottom of the container. Smooth it gently with a spatula.
Scatter some of the reserved peach pieces over the surface. You can also drizzle a few spoonfuls of the peach syrup over the mixture.
Add another layer of the ice cream mixture and repeat the peach pieces and peach syrup. Continue layering until all the mixture has been transferred to the container.
For a beautiful swirled appearance, insert a butter knife or skewer into the ice cream and gently move it through the mixture in a few sweeping motions. Do not swirl excessively because you want visible ribbons of peach throughout the ice cream.
Smooth the top lightly with a spatula. Add a few additional peach pieces to the surface if desired.
Cover the container tightly with plastic wrap or a freezer-safe lid. Pressing the plastic wrap gently against the surface of the ice cream can help reduce the formation of ice crystals.
Place the container in the coldest part of your freezer. Allow the ice cream to freeze for at least 6 hours, although leaving it overnight will produce the best firm texture.
When you are ready to serve the peach ice cream, remove it from the freezer and let it sit at room temperature for about 5 to 10 minutes. This allows it to soften slightly and makes scooping much easier.
Dip an ice cream scoop into warm water, shake off the excess water, and scoop the peach ice cream into bowls or cones. The warm scoop will glide more easily through the frozen ice cream.
For an extra peachy presentation, top each serving with a few fresh peach slices. You can also add a small spoonful of peach sauce for additional sweetness and color.
Serve the ice cream immediately while it is creamy and slightly softened. Store any remaining ice cream covered tightly in the freezer for up to about 2 weeks for the best quality.
If the ice cream becomes very hard after several days in the freezer, allow it to stand at room temperature for a few extra minutes before scooping. This will restore a softer, creamier consistency.
For an even stronger peach flavor, you can increase the amount of peach purée slightly or add a small amount of peach extract. Fresh, fully ripe peaches will always give the most natural flavor.