Can I Use All Milk Instead Of Heavy Cream?

Yes, you can replace the heavy cream with regular milk. (You can even use 2%.) The ice cream will still be delicious but will have an icier, less rich, and creamy texture.

Do I Have To Cook This Recipe?

This recipe has eggs in it, so I do recommend cooking the base . However, many people do consume raw eggs in their ice cream recipes, you will just have to make that call for yourself. You could also leave the eggs out, but the addition of the eggs is part of what makes this recipe so delicious. If you wanted a no-cook peach ice cream, I recommend Just adding the pureed peaches to my no-cook vanilla ice cream recipe .

Do I Have To Peel The Peaches?

You do not have to peel the peaches. (This is more of a preference, I've done it both ways.) Macerating and pureeing the peaches does help break down the skin. Keep in mind you may come across a bit of skin in your ice cream.

How To Make Peach Ice Cream Without An Ice Cream Maker

I don't recommend this exact recipe without an ice cream maker. If you want a no-churn recipe, I once again will refer you to my no-cook vanilla ice cream recipe to use as a base. (The recipe has no-churn instructions, and you would just add your processed peaches to the ice cream mixture, right before putting it in the freezer.)

Help, My Ice Peach Ice Cream Froze Solid!

How To Soften Ice Cream For Scooping: You will find homemade ice cream will freeze fairly hard in a freezer. To scoop ice cream that has frozen rock solid, place the container of ice cream on the counter for 5 to 10 minutes .

The Best Homemade Peach Ice Cream

Description

There’s nothing better than homemade peach ice cream. Fresh peaches, cream, and sugar. Creamy, decadent, sweet, and DELICIOUS! This recipe is just four ingredients and is perfect for summertime.

Ingredients

1.5 cups Heavy Cream
1.75 cups whole milk
1.5 lbs peaches, peeled and pitted (about 4 to 5 large peaches)
1/2 cup sugar
3/4 cup sweetened condensed milk
1 tsp vanilla
1 tbsp lemon juice
3 egg yolks
1/4 tsp salt

Instructions

Slice the peaches into quarters and place them in the blender with lemon juice and salt. Blend until the peaches are pureed.
In a mixing bowl, beat the sugar into the eggs until the eggs are thickened and pale yellow
In a medium saucepan, bring the milk to a simmer.
Slowly pour the hot milk into the egg mixture, a little bit at a time, whisking as you pour.
Add the egg/milk mixture back to the pan and place over low heat stirring constantly until the custard thickens slightly. Take care not to let the mixture boil or the eggs will scramble.
Remove mixture from the heat and pour through a fine-mesh strainer to remove any solid egg bits. (optional step – sometimes I do this, sometimes not – depends on if I spot any egg bits.)
Allow the custard to cool slightly then mix in the cream and peach puree. Refrigerate until cold.
Once chilled process according to your ice cream machine’s directions.
Serve immediately as soft serve or transfer to a freezer-safe container and freeze for a few more hours

Nutrition

Serving Size: 1/6 of recipe
Calories: 518
Fat: 31
Carbohydrates: 56
Protein: 10

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