Description
This homemade peach ice cream recipe captures the sweet, juicy flavor of fresh peaches blended seamlessly into a creamy, rich base. Perfect for summer treats, this ice cream is made with a combination of half-and-half, sweetened condensed milk, evaporated milk, and fresh peaches, resulting in a smooth and refreshing dessert that’s easy to prepare with an ice cream freezer.
Ingredients
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
- Prepare Peaches: Dice the peaches and mix them with the sugar in a bowl. Allow the mixture to sit, which helps the peaches release their natural juices and sweetens the fruit evenly while you prepare the ice cream base.
- Combine Ingredients: In a separate large bowl, combine the half-and-half cream, sweetened condensed milk, evaporated milk, and vanilla extract. Add the peach and sugar mixture and stir thoroughly until all components are well integrated, creating a flavorful and creamy base.
- Fill Ice Cream Freezer: Pour the combined mixture into a gallon-sized ice cream freezer container. Add whole milk gradually until the mixture reaches the fill line, approximately 2 cups, to ensure proper freezing consistency.
- Freeze Ice Cream: Follow the manufacturer’s instructions for your ice cream freezer to churn and freeze the mixture until it achieves a smooth, firm ice cream texture, typically around 30 minutes of freezing.
Notes
- Ensure peaches are ripe for the best natural sweetness and flavor.
- If you don’t have an ice cream freezer, you can freeze the mixture in a container and stir every 30 minutes to break up ice crystals.
- Peeling peaches makes the texture smoother; however, you can leave the skins on for more fiber and a rustic texture if preferred.
- Adjust sugar quantity depending on the sweetness of the peaches.
