With just 9 ingredients, this peaches and cream ice cream recipe is a must-make this season! It's cold, refreshing, and a really fun afternoon activity!
I think it goes without saying, but I LOVE ice cream. And, homemade ice cream is surprisingly easy to make. While there are a number of no-churn recipes, this peaches and cream ice cream will require an ice cream maker. Why? Because an ice cream maker is going to get you that creamy ice cream texture.
For most ice cream recipes, you'll need a combination of milk, heavy cream, sugar, egg yolk, and flavoring / fold-in's. You'll heat up the liquid ingredients to melt the sugar and create a homogenous mixture. Then, you'll temper the egg yolk/s and add back into the pot. After that, you'll let the ice cream base chill in the refrigerator. Once the cold ice cream base is poured into the ice cream maker, it usually takes about 25-35 minutes to set up, depending on the machine!
How do you make homemade ice cream creamy and not icy?
This is probably one of the most common pitfalls of homemade ice cream making. But, the good news is that you usually can prevent it. To make your ice cream softer and creamier, add a splash of a neutral tasting alcohol. Since alcohol has a lower freezing point, it helps prevent crystals from forming in the ice cream. This will yield a softer, easier to scoop ice cream. Another way to get smoother ice cream is to make sure there isn't any excess liquid in the fold-in's. Mascerating and straining fruit before folding them into the ice cream will make them much softer.
What does egg do in ice cream?
You might be wondering why there's egg in ice cream. Feels kind of weird, right? Well, the egg is actually adding more density (i.e. creaminess) and it's also adding stability to the ice cream, meaning it won't melt as fast once scooped.
Egg isn't typical in all ice cream though. It's actually unique to "French ice cream," which is what we most commonly find at ice cream shops and in the grocery store. "American ice cream," on the other hand, doesn't have eggs.
Ice cream making tips:
- Make sure you get any excess liquid out of your toppings, otherwise it'll be hard and icy!
- Freeze your ice cream maker for at least 24 hours before using
- NEVER add hot / warm ice cream to a maker - it won't work, I promise!
- Add a splash of alcohol at the end of churning to make the ice cream extra creamy
- Keep your storage container in the freezer, so your ice cream stays cold when transferring out of the machine
So, is homemade ice cream worth it?
Yes! It tastes soo much fresher, and there are no artifical ingredients or preservatives in it (unless you add it, of course!). All in all, it takes about 15 minutes of active preparation. Most of the time is spent waiting for the ice cream base to chill in the fridge and set up in the ice cream maker. Don't have an ice cream maker? My bet is you can easily find an affordable one over on Facebook Marketplace!
More summery desserts to try:
- 1-2 organic peaches, finely chopped
- ¼ cup sugar
- 2 cups whole milk
- ¾ cup maple syrup
- 1 vanilla bean, split and seeded (and / or 1 teaspoon vanilla extract)
- 1 large egg yolk
- 1 cup heavy cream
- ¼ teaspoon fine sea salt
- splash of neutral tasting alcohol (like vodka)
- In a saucepan, combine the milk, cream, maple syrup, sea salt, and vanilla. Heat mixture on medium low, stirring occasionally until temperature reaches 175F. Remove from heat.
- In a medium bowl, add the egg yolk and ½ cup of the hot ice cream base to temper the yolk. Stir constantly until egg is well combined. The mixture should look pale yellow and fluffy.
- Add the egg mixture to the saucepan and continue to simmer for another few minutes until 180F. (If you don't have a thermometer, you'll know it's done when it's thick enough to coat the back of the spoon)
- Pour over a strainer into a heat safe bowl. Let mixture come to room temperature before transferring to the refrigerator to chill for the next few hours or overnight. (To speed up the process, you can put the heat safe bowl in an ice bath)
- While the base is chilling, peel and chop the peaches, then toss with ¼ cup sugar. Let sit in a strainer over a bowl for 30 minutes to an hour until the peaches have released most of their juices. (This step is important, otherwise the peaches will be hard in the ice cream)
- Once the base has chilled, add to a pre-frozen ice cream maker (it must have been in the freezer for at least 24 hours) and follow the maker's instructions. About half way through churning, add the peaches and splash of alcohol.
- When ice cream is fully churned, transfer to a freezer safe container or enjoy immediately.
Refer to video for all of my tips!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 86mgSodium: 114mgCarbohydrates: 35gFiber: 1gSugar: 32gProtein: 4g