Instructions
1. Prepare the peaches
- Peel and dice the peaches.
- In a medium bowl, toss the peaches with 1/4 cup sugar and lemon juice.
- Let sit for 15–20 minutes to macerate (this will make them juicier and sweeter).
2. Make the ice cream base
- In a medium saucepan, combine heavy cream, milk, and remaining 1/2 cup sugar.
- Heat gently over medium heat until sugar dissolves. Do not boil.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Let the mixture cool slightly.
3. Blend or fold
- For a smooth ice cream: use a blender to puree the macerated peaches and fold them into the cream mixture.
- For a chunkier ice cream: gently fold the peach chunks into the cream mixture.
4. Chill the mixture
- Refrigerate the mixture for at least 2–3 hours, or overnight for best results.
5. Freeze
If using an ice cream maker:
- Pour the chilled mixture into your ice cream maker.
- Churn according to the manufacturer’s instructions until soft-serve consistency.
- Transfer to a freezer-safe container and freeze for 2–4 hours to firm up.
If no ice cream maker:
- Pour the mixture into a freezer-safe container.
- Freeze for 30–40 minutes, then stir vigorously with a fork or whisk to break up ice crystals.
- Repeat stirring every 30–40 minutes for 2–3 hours, until creamy.
Tips for extra flavor
- Add a teaspoon of peach liqueur or bourbon for a boozy kick.
- Fold in tiny chunks of caramelized peaches for extra texture.
- Garnish with fresh peach slices or a drizzle of honey before serving.
If you want, I can also give you a super creamy no-churn version that’s almost like gelato, which is perfect if you’re short on time!
Do you want me to do that?
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