From the Kitchen

In Season: Fresh Peach Ice Cream

Peach season is finally here and we love to make fresh peach ice cream. I love late summer for this very reason, fresh fruit and ice cream go hand in hand. Our favorite fruit stand opened a few weeks ago and we’ve been eating them as fast as we can.

In Season: Fresh Peach Ice Cream

We freeze some and make jam.  There was a pie this year that didn’t quite turn out as I’d planned, but it was eaten anyway.  Our family’s favorite way to enjoy fresh peaches is in homemade ice cream.  And I think after numerous attempts to get it just right, I think I finally did.  Surprisingly this recipe is the simplest and easiest of all we’ve tried.  No cooking involved; no eggs.  Just peaches, cream, sugar, lemon juice, and a little almond extract if you have it.

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In Season: Fresh Peach Ice Cream Recipe

Fresh Peach Ice Cream Recipe

Ingredients:

5-6 fresh peaches, peeled and sliced
1 1/2 cups granulated sugar
Juice of 1 large lemon
1-2 tsp. vanilla extract
1/8 tsp. almond extract (optional, but delicious)
2 cups heavy cream (don’t sub for light cream or half-and-half)

Method:

In a large bowl, mix together the peaches, sugar, lemon juice, and extracts.  Let sit for about 15 minutes, stirring occasionally until the sugar is dissolved and peaches have released their juices.  Mash with a potato masher.  Measure out 2 cups of the mashed peaches.  Reserve the remaining mashed peaches in a small bowl and chill until very cold.  Puree the 2 cups in a blender or food processor.  Add the heavy cream and pour into a clean bowl, cover with plastic wrap and chill until very cold.  (If you’re in a hurry, you can place it in the freezer for about 20 minutes.  Whisk it well in case it freezes around the edge of the bowl.)

Churn according to manufacturer directions.  Mix reserved mashed peaches with the ice cream after it’s finished churning and place in an airtight, freezer-proof container.  Allow the ice cream to harden for a few hours in the freezer before serving.

Makes about 1 1/2 quarts.

Fresh Peach Ice Cream Recipe


Servings: 1 quarts
Ingredients
  • 5-6 fresh peaches peeled and sliced
  • 1 1/2 cups granulated sugar
  • Juice of 1 large lemon
  • 1-2 tsp. vanilla extract
  • 1/8 tsp. almond extract optional, but delicious
  • 2 cups heavy cream don't sub for light cream or half-and-half
Instructions
  1. In a large bowl, mix together the peaches, sugar, lemon juice, and extracts.  Let sit for about 15 minutes, stirring occasionally until the sugar is dissolved and peaches have released their juices.  Mash with a potato masher.  Measure out 2 cups of the mashed peaches.  Reserve the remaining mashed peaches in a small bowl and chill until very cold.  Puree the 2 cups in a blender or food processor.  Add the heavy cream and pour into a clean bowl, cover with plastic wrap and chill until very cold.  (If you're in a hurry, you can place it in the freezer for about 20 minutes.  Whisk it well in case it freezes around the edge of the bowl.)
  2. Churn according to manufacturer directions.  Mix reserved mashed peaches with the ice cream after it's finished churning and place in an airtight, freezer-proof container.  Allow the ice cream to harden for a few hours in the freezer before serving.

19 comments

  1. I was looking for a peach ice cream recipe without eggs, mainly because I don’t like the custardy and overly creamy versions. Your recipe is fab, and it’s the one I use all the time and it works fine even without an ice cream maker. Can’t wait for peaches to come back in season! Thanks for sharing.

  2. Wow. All I can say. Well ok – I made this with fresh very ripe local organic peaches and heavy cream from a local dairy. Nirvana. The very best fresh peach ice cream I’ve been privileged to enjoy. So simple, yet so delicious. Wow.

  3. What do you mean by “Churn according to manufacturer directions”? What exactly am I to churn? The cream is already mixed with the mashed peaches, isn’t it? And what manufacturer? Sorry, English is not my first language, so maybe that’s the problem^^

    1. Sheri-
      You should pour the mix into an ice cream freezing machine which will “churn” the mixture as it freezes it. The instructions for one machine to the next vary since there are differences between brands, sizes, etc.

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