Homemade Peach Ice Cream

For the Ice Cream Base:

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 4 large egg yolks

For the Peach Mixture:

• 3 ripe peaches, peeled and diced
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice

Instructions

Step 1: Prepare the Peach Mixture

1. In a saucepan over medium heat, combine diced peaches, sugar, and lemon juice.
2. Cook for 5-7 minutes until peaches soften and sugar dissolves.
3. Mash the peaches slightly and let the mixture cool.

Step 2: Make the Ice Cream Base

1. In a saucepan, heat heavy cream, milk, sugar, vanilla extract, and salt over medium heat until warm but not boiling.
2. In a separate bowl, whisk egg yolks. Slowly add a small amount of the warm cream mixture while whisking to temper the eggs.
3. Pour the tempered yolks back into the saucepan and cook on low heat, stirring constantly, until the mixture thickens slightly (about 5 minutes).
4. Remove from heat and strain through a fine sieve.
5. Let the mixture cool completely, then refrigerate for at least 4 hours (or overnight).

Step 3: Churn and Freeze

1. Stir the peach mixture into the chilled ice cream base.
2. Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
3. Transfer to an airtight container and freeze for at least 2 hours before serving.

No Ice Cream Maker Method

1. Pour the ice cream mixture into a shallow dish and freeze.
2. Stir every 30 minutes for 3-4 hours to break up ice crystals.
3. Once smooth and creamy, transfer to an airtight container and freeze until firm.

Storage Tips

• Refrigeration: Best enjoyed within 5 days.
• Freezing: Store in an airtight container with a layer of parchment paper on top to prevent ice crystals.

Conclusion

Homemade peach ice cream is creamy, fruity, and irresistibly delicious. With just a few simple ingredients, you can create a refreshing dessert that everyone will love!