Happy August to all! It’s the end of summer in WI which means warm, humid temps which always makes me want some nice, cold ice cream. Speaking of ice cream, I have recently become the proud owner of an ice cream maker. Now one might wonder if such a kitchen appliance is REALLY necessary, well I’m here to tell you, it is. Ice cream in itself is always great, but homemade ice cream is like no other. The fresh, creamy texture makes you want to make a batch of every flavor under the sun. And to top it all off, homemade ice cream is simple to prepare, but tastes like you spent all day making it. I promise, the hardest part of making ice cream is waiting for the ice cream maker bowl to freeze solid in the freezer.
With the summer heat slowly slipping away and juicy peaches in season, I set out to make some fresh peach ice cream. This recipe combines whole milk and heavy cream for a slightly softer, yet creamy texture. The fresh peaches and vanilla bean give the flavor great dimension. Give it a shot- enjoy!
Peaches & Cream Ice Cream
Yields: about 2 quarts
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1 cup sugar
- 1 tablespoon vanilla extract or vanilla paste
- 3 cups fresh peaches (about 4 medium sized peaches)
1.) Take 2 cups of the peaches (about 2-3 peaches) and slice into pieces (remove the pit). Place slices in a blender or food processor and puree until very smooth. Set aside remaining peaches.
2.) Whisk together the milk, cream, sugar, vanilla, and pureed peaches in a bowl until the sugar is fully dissolved. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour to get the mixture really cold.
3.) Once the ice cream mixture is chilled, place into ice cream maker and mix according to manufacture’s directions, approximately 20 – 30 minutes. Note: when the ice cream is done churning, it will be the consistency of soft serve ice cream.
4.) While the mixture is churning in the ice cream machine, take the remaining peaches and chop into very fine pieces. For bonus points, freeze the diced peaches in the freezer until firm before adding them into the ice cream maker with the rest of the mix. Add the peach pieces about 2 minutes before the end of the churning cycle.
5.) Scoop churned ice cream into airtight containers and place in freezer for about 2 hours to firm up.
Notes and Tips:
- Make sure both your ice cream maker bowl is frozen solid AND ensure your ice cream mixture is very cold before putting it in the machine. If the bowl or ingredients are fully chilled, you ice cream will not churn properly and will be a soupy mess.
- If you are mixing your ice cream longer than 30 minutes, it’s probably too long and the mixture will likely not freeze up any more.
- Add the peach pieces in the last 2 minutes of the mixing cycle so it doesn’t interfere with the churning process. If you prefer not to have peach pieces in your ice cream, you can blend all of the peaches into a puree and add in Step 2. If you do keep the peach pieces, be sure to chop them very small. Once added to the ice cream, they will freeze into little ice cubes so you want them to be small so you don’t bite into a large, frozen piece of peach.
- Since there are only a few ingredients to this recipe, using high quality vanilla extract, vanilla paste, or fresh vanilla bean will make a world of difference in terms of taste.