Peach Ice Cream

Peach Ice Cream is creamy, dreamy, and full of peach flavor. This easy no-cook recipe uses fresh peaches to boost the peach flavor in this ice cream and adding a touch of sweetened condensed for added flavor and richness. Follow our keys to success for perfect results every time.
Prep Time - 1 hour 15 minutes
Cook Time - 0 minutes
Freezing - Time1 hour
Total Time - 2 hours 15 minutes
Servings - 12 servings
Calories - 307kcal
Author - Jennifer

Ingredients
  • 5 fresh peaches, peeled, pitted, and sliced
  • 1 1/4 cup sugar, divided
  • 2 eggs
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract
Instructions
  1. In medium bowl, place peach slices and 1/2 cup of sugar. Stir well. Allow peaches to rest at room temperature for about 1 hour, untl peaches soften and release their juices.
  2. Use a fork to mash peaches in juice. OR put peaches in juice in blender and blend until smooth.
  3. In another medium bowl, whisk eggs for 1-2 minutes until light and fluffy. Slowly whisk in 3/4 cup sugar until completely blended.
  4. Pour in sweetened condensed milk, haevy cream, and milk. Whisk to combine.
  5. Stir in peaches in juice.
  6. Follow instructions on your ice cream freezer to freeze ice cream. Depending on capacity of your ice cream freezer, you may need to divide mixture into batches for freezing.
  7. Transfer ice cream to storage container and place in freezer until firm, if desired.
Notes
Diabetic Substitutions:
  • Reduce total sugar to 3/4 cup
NOTES:
  • Sugar may need to be adjusted depending on how sweet your peaches are. If you are concerned that the recipe calls for too much sugar for your peaches, start with less sugar then taste your ice cream mixture. Add more sugar if needed. 
  • Can use frozen peaches in place of fresh peaches. 
Nutritional Information
Nutrition Facts
Peach Ice Cream
Amount Per Serving
Calories 307Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 88mg29%
Sodium 51mg2%
Potassium 233mg7%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 34g38%
Protein 4g8%
Vitamin A 893IU18%
Vitamin C 5mg6%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Peach Ice Cream is one of my favorite desserts for late summer. The peaches start to ripen and I start thinking about all the delicious desserts I want to make.

You can’t go wrong with Peach Cobbler or a Peach Crisp with a nice crunchy topping, but there’s just something special about cold and creamy Peach Ice Cream. Who is with me on this?
KEY TO SUCCESS #1 – START WITH RIPE PEACHES
Peaches are the star of this ice cream recipe so it makes sense to start off with a bunch of ripe peaches when we talk about the keys to success.

I used about 5 fresh ripe peaches in this ice cream recipe. You may need more or less depending on the size of your peaches.

Wash your peaches the remove the skin and the pit. Next, slice the peaches into bite-sized pieces.

Put the peach slices into a bowl and add a half-cup of granulated sugar. Let the peaches sit at room temperature for at least an hour until the peaches begin to soften and release their juices.

After the peaches have released their juices, you can either cover the bowl of fruit and refrigerate until needed. Or you can mash up the peaches and make your ice cream immediately.
If you like bits of fruit in your ice cream, I would highly recommend using a fork to mash your peaches in the juice.

If you like the flavor but not the bits of peaches, then try running your peaches and juice through the blender until the mixture is smooth.

I used the blender method when making my ice cream. If you look closely at my photos, you can see some tiny flecks of peach but no large bits.

This is what my family prefers. Personally, I’m a peach fanatic and I would love the little bits but I dont want to be in charge of eating the whole batch of ice cream because I made it with the bits.

If you don’t have fresh peaches, you can use frozen peaches. Add the frozen peaches and sugar and let them sit at room temperature until the peaches are thawed and softened.
KEY TO SUCCESS #2 – ADJUST THE SUGAR IF PEACHES ARE NOT SWEET
After your peaches are softened and ready, it’s time to make the ice cream base. This is the same ice cream base that we use for many of our other ice cream flavors, such as Coconut Ice Cream. It’s based on the Ben and Jerry’s ice cream base recipe.

Start by whisking the eggs well in a medium bowl. Whisk for one to two minutes until the eggs get light and fluffy.

The amount of sugar that you add into the ice cream base is highly dependent upon how sweet your peaches are. If your peaches are very sweet, you many not need to add 3/4 cup of sugar to the ice cream base.

If you’re concerned that this recipe may be too sweet for you, try starting off with 1/4 cup of sugar in the ice cream base. When your ice cream mixture is fully combined (including the peaches), taste the mixture and see if it needs more sugar.

The amount of sugar you’ll need truly depends on the fruit that you are working with. If your peaches are not sweet enough, you’ll want every bit of this sugar in your ice cream.
KEY TO SUCCESS #3 – LET THE ICE CREAM HARDEN IN THE FREEZER
Every ice cream freezer is different so be sure to refer to the manufacturer’s directions for your unit to make sure your ice cream freezes properly.

I have a Whynter Ice Cream Maker that makes fantastic homemade ice cream.

One of the big advantages of this machine is that the bowl does not have to be frozen in advance. It has a compressor that does the freezing for you as the ice cream is churning.

Here’s a tip if you have an issue with the bowl starting to spin around as the ice cream thickens up – use a damp washcloth to slightly moisten the outside of the bowl before starting the ice cream maker. This will allow the bowl to adhere to the inside of the ice cream maker so that it doesn’t spin around.
Use a damp washcloth to slightly moisten the outside of the bowl before starting the ice cream maker.

This will allow the bowl to adhere to the inside of the ice cream maker so that it doesn’t spin around.
My Whynter has a 1.5 liter capacity and I choose to divide this ice cream mix into two batches for freezing.

In my experience with pretty much all ice cream makers, the final product turns out much better when the machine is not overfilled.

Check your user’s manual for your machine to see if it can accommodate all the ice cream mixture at one time.

After the first batch finishes, I transfer the ice cream to a freezer-safe ice cream container and put it in my freezer to firm up while I churn the second batch.

After the second batch finishes, I add the ice cream to the same ice cream container and give it all a gentle mix with my spoon.

Now comes the hard part – waiting for the ice cream to firm up in the freezer.

Personally, I like the ice cream just fine when it’s soft and freshly churned. But if you’ll give it a couple hours in the freezer, it’ll firm up into deliciously scoopable ice cream.

Oh, and this is by far my favorite ice cream scoop.
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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.
Peach Ice Cream Peach Ice Cream Reviewed by Wanni Arachchige Udara Madusanka Perera on Wednesday, August 26, 2020 Rating:

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