Best Peach Ice Cream Recipes
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Peach Ice Cream Shopping Tips
There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.
Peach Ice Cream Cooking Tips
Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.
Mom's Recipe Scrapbooks (c. 1920s)
Enjoy a Bowl of Homemade Peach Ice Cream
Easy Peach Ice Cream
One pint new milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches), and put through the colander. Let cream and milk come to a boil, add sugar, and cool add peach pulp, and freeze. —Nell Linsley
Homemade Peach Ice Cream Recipe
Mrs. Goodfellow's Cookery As It Should Be (1865)
Creamy Fresh Peach
1/2 peck weighs about 7 pounds and holds about 4 quarts of fresh peaches.
Pare and cut finely half a peck of very ripe peaches stir in well two pounds of the best white sugar let it stand for two or three hours, then stir them well together and put into a preserving kettle to simmer for twenty minutes, stirring all the time to prevent scorching.
Then pour them into a pan and when quite cold add one quart of cream and one quart of milk stir them well together put instantly into the freezer to prevent curdling this is delicious.
Homemade Peach Ice Cream Recipe
Aunt Babette's Cook Book (1889)
Easy No Bake Peach Ice Cream
Pare and grate a quart of fine-flavored yellow peaches and mix with a pound of pulverized sugar. Stir gradually into this mixture three pints of rich cream and freeze.
How to Make Homemade Ice Cream
The easiest way to make homemade ice cream is in an ice cream maker. There are many different types. If you don’t have one already, we recommend one that doesn’t require rock salt.
Most modern ice cream makers, like this one from Hamilton Beach ($39.99 – free shipping), only require you to pre-freeze the bowl (we just keep ours in the freeze all the time), and then you can whip up ice cream in just 20 minutes.
When making ice cream in an ice cream maker like the one above, there are just four steps.
- Mix up your recipe (no more than 4 cups total). It’s best when the mix is chilled before pouring into the machine.
- Take the pre-frozen bowl out and put it on the machine. Cover it with the plastic guard. Turn it on.
- Pour the mix into the bowl as it’s churning.
- Check it after 20 minutes. Add any extra at this stage, just before the ice cream is firm enough.
The ice cream is done when it’s firm and set. It can take up to 40 minutes for some recipes. It also varies based on how cold the ingredients were when you added them.
Best Peach Ice Cream
I have been blogging for nearly 3 years (um&hellipwait&hellipwhat?! yowza.) and realized that &ndash in spite of owning an ice cream maker for two of those years &ndash I am yet to bring you an ice cream recipe.
I am sorry. I know that you need ice cream in your life.
You need ice cream to get you through Mondays. You need ice cream to celebrate promotions and birthdays and anniversaries. You need ice cream to help you survive painfully-long Bachelorette finales.
You need ice cream just because it is Wednesday and the sun is shining.
Truth be told, I discovered this peach ice cream recipe a year ago.
Yes, I have been holding out on you. But by the time I realized how amazing this recipe is &ndash that it is truly The Best Peach Ice Cream &ndash it was the end of peach season and it seemed cruel to taunt you with a recipe for which it could be difficult to source ingredients.
And so, instead, I waited patiently for a year to bring you this recipe when you could best appreciate it.
See? Really I&rsquom nicer than I seemed at first.
The best peach ice cream recipe comes to you courtesy of my friend Kathleen. Long-time readers will remember Kathleen as the source of Brown Sugar Fudge and Kathleen&rsquos Banana Oatmeal Muffins.
Girlfriend knows a killer recipe when she sees one, so when she told me that she had been fiddling with her peach ice recipe to perfection, I knew good things were in store for my tastebuds. And because Kathleen loves this space and my dear readers (that&rsquos you!) as much as I do, she is letting me share the secrets to this recipe with you:
1. Brown sugar. Lots of it. Let the peaches hang out in it before blending. Oh boy, you&rsquoll be glad. (PS: This is not diet ice cream.)
2. Almond extract. Yep, you read that correctly. If you use a good-quality almond extract, you will only need a little bit to give more depth of flavor to your entire batch of ice cream. Consider it that &ldquospecial something&rdquo in this recipe.
3. Heavy cream. Not whole milk. Not half-and-half. Heavy cream. Again, this is not diet ice cream. This is not vegan ice cream. This is &ldquoI need some rich, delicious, completely worth the calories ice cream and I need it now&rdquo ice cream.
Please just take my word on this one, ok? Make this with the heavy cream, share it with friends (so you don&rsquot eat it all by yourself), and worry about your calorie intake on another day.
- 1 ½ pounds ripe peaches
- 1 ½ tablespoons lemon juice
- 2 teaspoons vanilla
- About 2/3 cup sugar
- 2 cups half-and-half (light cream)
Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture taste, and add more sugar if desired.
Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
Serve ice cream softly frozen, or package airtight and freeze up to 1 week let stand at room temperature 10 to 20 minutes to soften for scooping.
Of course corn ice cream makes perfect sense—corn is good friends with dairy and during summer it's just as sweet as strawberries, peaches, and other fruits commonly spotted in ice cream recipes.
Wait until apricots are really in season to make this no-churn sorbet. Then top with whatever sparkling wine youɽ use for spritzes. (Not your fanciest bottle.)
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
We freeze some of our peaches, make pies, cake with peach toppings, and also make jam. Our family’s favorite way to enjoy fresh peaches is in homemade ice cream. And I think after numerous attempts to get it just right, I think I finally did. Surprisingly this recipe is the simplest and easiest of all we’ve tried. No cooking involved no eggs. Just peaches, cream, sugar, lemon juice, and a little almond extract if you have it.
Fresh Peach Ice Cream Recipe
5-6 fresh peaches, peeled and sliced
1 1/2 cups granulated sugar
Juice of 1 large lemon
1-2 tsp. vanilla extract
1/8 tsp. almond extract (optional, but delicious)
2 cups heavy cream (don’t sub for light cream or half-and-half)
In a large bowl, mix together the peaches, sugar, lemon juice, and extracts. Let sit for about 15 minutes, stirring occasionally until the sugar is dissolved and peaches have released their juices. Mash with a potato masher. Measure out 2 cups of the mashed peaches. Reserve the remaining mashed peaches in a small bowl and chill until very cold. Puree the 2 cups in a blender or food processor. Add the heavy cream and pour into a clean bowl, cover with plastic wrap and chill until very cold. (If you’re in a hurry, you can place it in the freezer for about 20 minutes. Whisk it well in case it freezes around the edge of the bowl.)
Churn according to manufacturer directions. Mix reserved mashed peaches with the ice cream after it’s finished churning and place in an airtight, freezer-proof container. Allow the ice cream to harden for a few hours in the freezer before serving.
Peach Ice Cream Recipe Video – scroll down for recipe
Ice cream is one of our greatest accomplishments as humans. Homemade peach ice cream made with fresh, ripe, fragrant peaches and eaten outside under the sun — it hardly gets better than that! This peach ice cream recipe is special for two reasons: honey and cream cheese. They compliment the peach flavor by adding a little floral note and a little tartness, but even better they help keep your homemade ice cream scoopable by preventing big ice crystals from forming. Brilliant? Indeed. Delicious? Indubitably!
I use this Cuisinart ice cream maker (Amazon affiliate link) which requires the canister to be frozen solid before use. For best results when using one of these style ice cream makers, be sure your freezer is set at zero degrees F (or lower) and freeze the canister for at least 24 hours (48 is better if you think that far ahead).
The ice cream mixture can also be made one or two days in advance and stored in the fridge, meaning that once you are ready, you are no more than 20 minutes away from freshly made peach ice cream! So get started!
Also try Homemade Strawberry Ice Cream or Maple-sweetened Frozen Yogurt for a slightly healthier dessert. Scroll down for more ice cream recipes at the bottom!
There are a whopping THREE ingredients in this recipe: peaches, milk, and honey. If you&rsquore lactose intolerant, substitute lactose-free milk. You can also cut calories by using almond milk. Not a fan of honey? No problem, use regular sugar or any sweetener of your choice.
Start by peeling and slicing up some fresh peaches. Then place them in a plastic bag in the freezer. I like to buy a big bag of fresh peaches, cut them all at once, and separate them into frozen batches.
You can also totally cheat on this step and purchase frozen peaches from your grocer.
Place frozen peaches into the blender. Add milk and honey.
Use the &ldquopuree&rdquo setting and blend till it reaches the consistency of soft serve ice cream. At this point you should taste the ice cream. Depending on the sweetness of your peaches, you may or may not need to add a little more sweetener.
If you don&rsquot plan to serve it immediately as soft serve, transfer it to a 9×13 baking dish and freeze for later. If the ice cream is too hard when you&rsquore ready to serve it, just place the pan in warm water for a few minutes to loosen it from the pan. Break up the frozen mixture and run through the blender again to soften and serve.
- 3 cups sliced peeled peaches, (6-8 medium peaches)
- 2 tablespoons lemon juice
- 1 ½ cups Marshmallow Fluff
- 1 cup low-fat milk
- 2 teaspoons amaretto, or 1/2 teaspoon almond extract
Puree peaches with lemon juice in a food processor. Transfer to a bowl. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy lumps will break down during stir-freezing.) Add milk and amaretto or almond extract and mix well. If necessary, chill until cold.
Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.
Our Favorite Peach Ice Creams
A few summers ago, we tried to make peach ice cream by mixing fresh peaches with vanilla in the test kitchen. We never quite got the results we were hoping for. The truth is, peach ice cream made from scratch--from make-your-own-mix to ice cream maker--can't be beat. But when we don't have time for our classic GH peach ice cream recipe, we turn to these store-bought cartons:
1. Graeter's Summer Peach: This mail-order specialty is the closest thing we found to homemade. Prepared in small batches, you can taste summer in each scoop.
2. Haagen Dazs Orchard Peach Sorbet: For pure peach flavor, this sweet sorbet comes pretty close. It lacks the milky subtlety of ice cream, but is a fantastic dairy-free option.
3. Blue Bell Peaches and Homemade Vanilla: On the other end of the spectrum is this creamy swirl from Texas. It's available in stores throughout then Southwest and online.
4. Ben and Jerry's Willie Nelson's Country Peach Cobbler: If you're into the fully loaded sweet stuff, this is your best bet. The cobbler bits taste like a cross between pie crust and cookie dough.
5. Ciao Bella Adonia Peach and Greek Frozen Yogurt: For a slim-down sweet, try this tangy blend. You can also check out other options in our low-cal frozen treats round up.
Our other favorite options for peach ice cream are the little mom and pop shops across America that churn out creamy fruity scoops. In my town, Eddie's Ice Cream shop has been around for decades. What are your favorite small town ice cream shops? Your favorite summer-only ice cream flavors?
To see how we taste ice cream, come on a tour of the test kitchen.