Description
A creamy, refreshing homemade ice cream featuring ripe Southern peaches. This easy recipe blends the sweetness of fresh fruit with a rich dairy base, offering a nostalgic, summer-ready treat for gatherings or quiet indulgence.
Ingredients
6–8 cups fresh peaches (about 2–2.5 lbs), peeled, pitted, and chopped
2 cups heavy cream
1.5 cups whole milk
1.5 cups granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon fresh lemon juice
Instructions
Blanch, peel, and chop peaches. Purée in a blender until smooth.
In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and lemon juice until sugar dissolves.
Chill the mixture thoroughly in the refrigerator (at least 1 hour).
Churn the chilled base in an ice cream maker according to manufacturer instructions.
After 2-3 minutes, fold in half the peach purée until well combined.
Transfer to an airtight container and freeze for 4-6 hours until firm.
For soft-serve consistency, chill in the freezer for 30 minutes before serving.
Notes
Adjust sugar depending on the natural sweetness of the peaches.
Use a hand blender or immersion blender to puree peaches for smoother consistency.
Churn base until it reaches a soft-serve stage before adding fruit.
Freeze in a pre-cooled container for best results.
Substitute fresh lemon juice with a splash of white vinegar if needed to balance sweetness.
- Prep Time: 25
- Cook Time: 10
- Category: Desserts
- Method: Churning and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg