Description
This Homemade Peach Ice Cream recipe combines fresh peaches with creamy dairy and sweetened condensed milk to create a rich, smooth, and naturally fruity frozen dessert. Perfect for summer, this ice cream is easy to make using an ice cream freezer, providing a delightful treat bursting with the vibrant flavor of ripe peaches.
Ingredients
Scale
Peach Mixture
- 2 pounds fresh peaches, peeled, pitted, and chopped
- 1 cup white sugar
Ice Cream Base
- 1 pint half-and-half cream
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) can evaporated milk
- 1 teaspoon vanilla extract
- 2 cups whole milk, or as needed
Instructions
- Prep the Peaches: Peel, pit, and chop 2 pounds of fresh peaches, then dice them and mix with 1 cup of white sugar in a bowl. Let the peach and sugar mixture sit to allow the peaches to macerate and release their juices, enhancing the flavor and sweetness.
- Combine Ingredients: In a separate large bowl, combine 1 pint of half-and-half cream, a 14-ounce can of sweetened condensed milk, a 12-ounce can of evaporated milk, and 1 teaspoon of vanilla extract. Stir well to blend all ingredients smoothly.
- Add Peach Mixture: Incorporate the peach and sugar mixture into the combined dairy base, stirring until thoroughly combined to distribute the peach flavor evenly throughout the ice cream mixture.
- Prepare the Freezer Container: Pour the combined mixture into a gallon-sized ice cream freezer container. Add enough whole milk, approximately 2 cups, to reach the fill line indicated on the container. This balances the consistency and volume for freezing.
- Freeze the Ice Cream: Follow your ice cream freezer manufacturer’s instructions to freeze the mixture. Typically, this involves churning the ice cream until it reaches a creamy, firm texture, then freezing it further to set before serving.
Notes
- For best flavor, use ripe, in-season peaches.
- Allow peaches to sit with sugar to enhance sweetness and soften texture.
- Adjust sweetness by varying the amount of sugar or condensed milk to taste.
- If you don’t have an ice cream freezer, you can freeze the mixture in a shallow container, stirring every 30 minutes until firm.
- Serve after freezing for at least 4-6 hours for a firmer texture.
