Peach Ice Cream
Updated May 8, 2023
- Total Time
- About 1 hour, plus freezing
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds ripe peaches
- 1¼cups sugar (or more, as needed)
- ⅛teaspoon salt
- 2teaspoons lemon juice
- 1quart (4 cups) heavy cream
- 12-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Nutritional analysis per serving (8 servings)
617 calories; 44 grams fat; 27 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 54 grams sugars; 5 grams protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with ½ cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
- Step 2
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
- Step 3
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
- Step 4
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
- This recipe is also delicious made with fresh mangoes.
Private Notes
Comments
You got ice crystals because there are no eggs in the recipe. Adding eggs to homemade ice makes it keep without forming crystals. I got this secret from the Ben and Jerry's Ice Cream Cookbook.
I made this recipe twice. The first time I followed it as written and it was great. The second time I chopped the peaches very finely and cooked them down with the sugar, and it was UNBELIEVABLY delicious!!!
made it with delicious, very ripe peaches and it came out great. but i agree that peaches should be chopped in to smaller chunks. also, it yielded over 2 quarts of ice cream (4 lbs of peaches plus a full quart of cream = > 2 quarts of ice cream).
I had less than a pound of sliced ripe peaches in the freezer from last summer that I had forgotten. At the last minute I decided to make this recipe and did not thaw the peaches, but roughly chopped. I halved the other ingredients. It wasn’t necessary to boil the cream to dissolve the sugar. When I poured the heated cream over the peaches they thawed somewhat, and it was chilled enough to go right into the ice cream machine. Took about 15 minutes hands on, plus freezing.
I made a half recipe, based on others' comments & it fit perfectly in my Cuisinart ICE70 model. Modified recipe to add 2 egg yolks, tempered into the saucepan steps. Peeling and slicing the peaches took the most time. 2 lbs. peaches and 1/2 c. sugar pinch salt & 1 tsp. lemon juice to macerate. Then put in blender- this made 3.75 cups of peach puree.
Delicious!!! Follow notes by Fiona. (Thank you, Fiona!). I made this using a Cuisinart Ice cream maker. It made 2 FULL batches. It is rich, creamy, not crazy sweet and somehow the bourbon and the lemon make it delightfully bright but they do not at all cover the star… super ripe summer peaches! I only used a bit less than a cup of sugar total which was plenty.
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