Peaches and Cream Ice Cream
Bursting with juicy, ripened peaches and swirled into a luxuriously creamy vanilla base, this Peaches and Cream Ice Cream is summer in every spoonful. The ultimate way to cool down on a hot day.
Ingredients
For the ice cream base:
- 3 eggs, beaten
- 1 quart 1/2 and 1/2
- 1 quart whipping cream
- 1 ½ cups granulated sugar
- 1 ½ tsp salt
- 2 Tbsp vanilla extract
- ½ tsp almond extract
For the peaches:
- 3 cups fresh ripe peaches, peeled and diced (about 4-5 medium), or you can use nectarines
- ¼ cup granulated sugar
- 1 Tbsp fresh lemon juice
For churning:
- Rock salt
- 2 bags of ice for churning
Equipment
Instructions
- In a large bowl, combine the beaten eggs, half and half, whipping cream, 1 1/2 cups granulated sugar, salt, vanilla extract, and almond extract.
- Using a hand mixer or stand mixer, mix until everything is well combined and smooth.
- In a medium bowl, add the peeled and diced fresh peaches.
- Add 1/4 cup of granulated sugar and 1 tablespoon of fresh lemon juice.
- Stir well and let stand for at least 30 minutes while you start churning the ice cream. The peaches will release their juices and become sweeter and softer.
- After 30 minutes, lightly mash the peaches with a fork or potato masher. [Or, you can leave them in bigger chunks. I like to do half and half.]
- Fill your ice cream freezer with the ice cream mixture and churn according to your appliance directions, adding plenty of ice and rock salt (alternating layers) as it churns.
- During the last few minutes of churning (the last 3-5 minutes), when the ice cream is almost done, slowly add in the peaches along with all their juices.
- Gently mix with a large spoon to distribute the peaches throughout the ice cream.
- Place the lid back on and continue churning until the ice cream is done.
- When the ice cream is done, immediately remove the paddle and place the lid back on.
- Leave the ice cream in the ice bath until you're ready to serve.
- Serve right away for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 2-3 hours for a firmer scoop.
Notes
Sandy’s tips and substitutions:
- Storage: Store any leftovers in a covered container in the freezer for up to a month. It’ll keep best in a freezer-safe container with a tightly fitting lid. Scoop and serve as needed!
- Unplug the freezer when done: Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle and place the lid back on, and allow it to continue to freezer (surrounded by ice).
- Soften before serving: Always allow your frozen ice cream to sit out for 10-15 minutes for easier scooping.
- Choose the right peaches: Use ripe but firm peaches for the best texture. Overly ripe peaches can become mushy, while underripe ones won't have enough flavor. OPTION TO USE NECTARINES.
- Peel the peaches: For the smoothest texture, peel your peaches. To easily peel peaches, score them with an "X" on the bottom, blanch in boiling water for 30-45 seconds, then transfer to an ice bath. The skins will slip right off!
- Almond extract: Is optional, but I think it really makes the ice cream.
Nutrition Facts
Calories: 392kcal, Carbohydrates: 29g, Protein: 5g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Cholesterol: 118mg, Sodium: 286mg, Potassium: 185mg, Fiber: 0.4g, Sugar: 29g, Vitamin A: 1218IU, Vitamin C: 2mg, Calcium: 109mg, Iron: 0.3mg