Homemade Peach Ice Cream
Ingredients:
2 pounds fresh peaches, peeled, pitted, and chopped
1 cup white sugar
1 pint half-and-half cream
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 teaspoon vanilla extract
2 cups whole milk (or as needed for consistency)
Directions:
Prepare the Peaches:
Start by blanching the peaches in boiling water for about 30 seconds, then transfer them to an ice bath. Peel off the skins, remove the pits, and chop the peaches.
Sweeten the Peaches:
Place the chopped peaches in a bowl and toss them with the sugar. Let the mixture sit for about 30 minutes to draw out the juices.
Blend the Peaches:
Blend the peaches and their juices to your preferred texture. You can leave it slightly chunky or blend until smooth, depending on your preference for fruit texture in the ice cream.
Mix the Dairy Base:
In a large bowl, whisk together the half-and-half cream, sweetened condensed milk, evaporated milk, and vanilla extract until fully combined.
Combine Peach and Cream Mixtures:
Stir the blended peach mixture into the dairy base. Add whole milk as needed to reach your desired final consistency, typically about 2 cups.
Chill the Mixture:
Cover and refrigerate the ice cream mixture for at least 2 hours, or until thoroughly chilled.
Freeze the Ice Cream:
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Alternatively, pour into a freezer-safe container and freeze, stirring every 1–2 hours to break up ice crystals, until the ice cream is firm and scoopable.
Prep Time: 30 minutes | Cooking Time: 0 minutes | Chilling & Freezing Time: 6 hours | Total Time: 6 hours 30 minutes
Kcal: ~280 kcal per serving | Servings: 10