Ingredients
Equipment
Method
- Peel and chop the peaches. Toss peach chunks with half the sugar and let them sit for 30 minutes to release their juices.
- In a mixing bowl, combine heavy cream, milk, remaining sugar, vanilla extract, and a pinch of salt. Whisk until smooth.
- Puree half the sugared peaches in a blender or food processor for a smoother consistency, leaving the other half chunky. Mix both into the cream base and chill in the fridge for at least two hours.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. Transfer the soft ice cream to a container and freeze for another 2-4 hours to firm up.
Nutrition
Calories: 290kcalCarbohydrates: 30gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 75mgSodium: 80mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 0.5mg
Notes
To make a dairy-free version, swap heavy cream with coconut cream and use almond milk instead of whole milk. If fresh peaches aren't available, you can use thawed frozen peaches.
For a creamier texture, chill your mixing bowl and whisk attachment overnight. Adding a tablespoon of vodka can help prevent ice crystals, resulting in smoother ice cream.
Store the ice cream in an airtight container with plastic wrap pressed against the surface before sealing to keep it fresh. Enjoy within three months, though it rarely lasts that long! When ready to serve, take it out of the freezer 10 minutes in advance for easier scooping.
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