Peach Ice Cream Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 more as needed)

 

Instructions:

1. Macerate the Peaches
In a large bowl, combine the chopped peaches and sugar. Stir well and let sit for about 30–60 minutes, until the peaches release their juices.

2. Blend (Optional for Smoother Texture)
If you want a smoother ice cream, blend the peaches into a puree. For a chunkier texture, mash them with a fork or potato masher.

3. Mix the Ice Cream Base
In a large mixing bowl or ice cream maker bowl, stir together:

Half-and-half cream

Sweetened condensed milk

Evaporated milk

Vanilla extract

The macerated peaches (with their juices)
Add whole milk as needed to bring the total volume to your ice cream maker’s fill line (usually about 1½–2 quarts total).

 

4. Chill the Mixture
Cover and chill the mixture in the refrigerator for at least 2–4 hours (or overnight) for better flavor and texture.

5. Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–30 minutes.

6. Freeze
Transfer to an airtight container and freeze for at least 4 hours or until firm.