Homemade Peach Ice Cream
Homemade Peach Ice Cream
Ingredients
- 1 1/2 pounds ripe peaches, peeled, pitted, and chopped
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons milk powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon xanthan gum
Instructions
- 1
In a medium saucepan, combine the chopped peaches with 1/4 cup of the granulated sugar and the lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 2
Remove the peaches from the heat and let them cool slightly. Once cooled, mash the peaches with a fork or potato masher, leaving some small chunks for texture. Alternatively, for a smoother ice cream, you can blend them with an immersion blender or in a regular blender until desired consistency is reached.
⏱️ 5 min
- 3
In a large bowl, whisk together the heavy cream, whole milk, milk powder, remaining 1/2 cup granulated sugar, vanilla extract, salt, and xanthan gum until the sugar is fully dissolved and the xanthan gum is incorporated.
⏱️ 3 min
- 4
Stir the mashed peaches into the cream mixture until well combined.
⏱️ 1 min
- 5
Cover the bowl with plastic wrap and refrigerate the peach ice cream base for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill thoroughly. This step is crucial for a smooth ice cream texture.
⏱️ 120 min
- 6
Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-30 minutes.
⏱️ 30 min
- 7
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving. This allows the ice cream to harden to a scoopable consistency.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Peach Ice Cream
- 1 1/2 pounds ripe peaches, peeled, pitted, and chopped
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons milk powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon xanthan gum
Instructions
- 1
In a medium saucepan, combine the chopped peaches with 1/4 cup of the granulated sugar and the lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 2
Remove the peaches from the heat and let them cool slightly. Once cooled, mash the peaches with a fork or potato masher, leaving some small chunks for texture. Alternatively, for a smoother ice cream, you can blend them with an immersion blender or in a regular blender until desired consistency is reached.
⏱️ 5 min - 3
In a large bowl, whisk together the heavy cream, whole milk, milk powder, remaining 1/2 cup granulated sugar, vanilla extract, salt, and xanthan gum until the sugar is fully dissolved and the xanthan gum is incorporated.
⏱️ 3 min - 4
Stir the mashed peaches into the cream mixture until well combined.
⏱️ 1 min - 5
Cover the bowl with plastic wrap and refrigerate the peach ice cream base for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill thoroughly. This step is crucial for a smooth ice cream texture.
⏱️ 120 min - 6
Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-30 minutes.
⏱️ 30 min - 7
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving. This allows the ice cream to harden to a scoopable consistency.
⏱️ 120 min