Homemade Peach Ice Cream
User Reviews
4.8
Homemade Peach Ice Cream
Description
This Homemade Peach Ice Cream begins by macerating fresh peeled and sliced peaches with sugar, allowing them to soften and release juice. The peaches are then mashed or pureed, laying the fruit base for the ice cream's flavor. An egg-thickened custard is prepared by slowly cooking sugar, flour, salt, and beaten eggs until slightly thickened, then cooled before combining with cream, vanilla, milk, and the pureed peaches.
Chilling the combined mixture thoroughly ensures proper churning, which transforms it into a creamy and smooth dessert with a pronounced fresh peach taste. The stirring and reduction of ingredients provide a custardy texture, while the vanilla enhances the fruit’s aroma.
Once churned, this ice cream is best stored in an airtight container in the freezer for up to six months. It serves well as a seasonal dessert accentuating ripe peaches’ natural sweetness and freshness.
Ingredients
- 4 cups peach about 8 peaches, peeled and sliced fresh
- 2 ½ cups sugar divided
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 3 egg beaten
- ½ pint heavy whipping cream
- 1 tablespoon vanilla
- 1 quart milk whole
Instructions
- Combine the sliced peaches with 1 cup of the sugar. Let sit at room temperature several hours until the peach slices have rendered a good amount of liquid and have softened.
- Mash or puree using a potato masher or blender. Set aside.
- In a medium saucepan, whisk together the remaining sugar, flour, salt and beaten eggs. Cook very slowly over low to medium-low heat, stirring, until mixture begins to thicken slightly.
- Pour the mixture into a large bowl and allow it to cool to room temperature.
- When cool, add the whipping cream and vanilla. Whisk together to incorporate the egg mixture.
- Stir in the milk and pureed or mashed peaches.
- Place the mixture in the refrigerator until thoroughly chilled, several hours or overnight.
- Pour the chilled mixture into an ice cream freezer and freeze according to manufacturer’s instructions. Note that you'll need lots of ice and a box of rock salt for the churning, which usually takes about 20-30 minutes.
- Makes about 1 gallon (4 quarts).
Notes
- Store the ice cream in a sealed container in the freezer to maintain texture and flavor for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 120kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 58mg | 2% |
| Potassium | 82mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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