Peach Ice Cream
A delightful summer treat, bursting with juicy flavors and creamy goodness, perfect for hot days.
Servings: 6 servings
Calories: 250kcal
Ingredients
Base Ingredients
- 1 cup white sugar Used to draw out the juices from the peaches.
- 2 pounds fresh peaches, peeled and chopped Provides juicy sweetness.
- 1 pint half-and-half Creates a rich and smooth base.
- 1 can sweetened condensed milk Enhances creaminess and sweetness.
- 2 cups whole milk Adjusts consistency for creaminess.
- 1 can evaporated milk Adds creaminess.
- 1 teaspoon vanilla extract Enhances the peach flavor.
Instructions
Preparation
- In a large bowl, mix the chopped peaches and sugar. Let the mixture sit for 1 hour, stirring occasionally.
- Puree the sweetened peaches until smooth. Optionally, leave some chunks for texture.
Mixing
- In another large bowl, combine the peach puree, half-and-half, sweetened condensed milk, evaporated milk, and vanilla extract. Stir until well-blended.
- Slowly add the whole milk until you reach your desired consistency.
Churning
- Pour the mixture into an ice cream maker and churn for 20-30 minutes. You may add more peach chunks during the last few minutes.
- Transfer the churned ice cream to an airtight container and freeze for 2-4 hours until firm.
Without Ice Cream Maker
- If you don't have an ice cream maker, freeze the mixture in a dish, stirring every 30 minutes for 3-4 hours.
Notes
Consider adding a splash of lemon juice to balance sweetness or a pinch of salt to enrich flavor. Fold in crushed graham crackers or nuts for added texture.