- Dish type
- Fruit desserts
- Peach desserts
This is the best peach ice cream you'll ever eat!!!
91 people made this
- 1kg fresh peaches - peeled, stones removed and chopped
- 100g caster sugar
- 250ml double cream
- 250ml full fat milk
- 1 (397g) tin condensed full cream sweetened milk
- 1 (410g) tin evaporated milk
- 1 teaspoon vanilla extract
- 500ml full fat milk, or as needed
MethodPrep:15min ›Extra time:45min › Ready in:1hr
- Puree peaches with the sugar, cream and 250ml milk in batches in a blender or food processor.
- In a large ice cream freezer container, mix together the peach mixture, condensed sweetened milk, evaporated milk and vanilla. Pour in enough full fat milk to fill the container to the fill line, about 500ml.
- Follow the manufacturer's instructions to freeze the ice cream.
Reviews & ratingsAverage global rating:(112)
Reviews in English (89)
a delicate peach flavour, next time i make it, i will cut the amount of sugar right down, very moorish, family loved it-31 Jul 2013
by Carrie Gnauck
This ice cream was delicious. I liked that there are no eggs and no cooking required. All you do is dump your ingredients together and let your ice cream maker do the rest. I added 1 cup of sugar and found it to be too sweet; half a cup is plenty. One word of caution: if you cut your peaches instead of puree them, your ice cream maker may "freeze up" as the chunks block the paddle from churning. If you like little peach chunks, puree about 3/4 of the peaches and chop the rest.-28 Jun 2008
I made this ice cream for a family gathering. Everyone loved it. I used fat free half and half and 1% milk. I also used the full cup of sugar. Next time I may try using fat free condensed milk. Or maybe not, since this combination was so good.-20 Jul 2003
- 1 cup heavy cream
- 1 cup whole milk
- 8 large egg yolks
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 pound peeled, pitted, and sliced peaches (2 to 3)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
In a medium saucepan, heat cream and milk over medium-high until tiny bubbles begin to form around edges of pan, 2 to 3 minutes.
While milk mixture heats, vigorously whisk together egg yolks, sugar, and salt in a large bowl until very thick and pale in color, about 2 minutes. Slowly add hot milk mixture to egg-yolk mixture, whisking constantly. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until foam subsides and mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Pour mixture through a fine-mesh sieve into a clean bowl set in an ice bath. Let cool while cooking peaches.
In a medium skillet, heat peaches and 2 tablespoons water over medium-high. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until peaches are softened, 10 to 12 minutes. Let cool 5 minutes. Carefully transfer peaches and any accumulated juices to a blender and puree until smooth. You should have about 1 1/2 cups.
Stir peach puree, lemon juice, and vanilla into cooled custard. Cover with plastic wrap and refrigerate until cold, at least 2 hours.
Process mixture in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 15 to 20 minutes before serving.
First and the most important ingredient is fresh, ripe summer time Peaches.While buying them, smell for the fresh peachy aroma.
One good thing is that the fruit ripens even after picking. So you can buy them slightly under-ripe and finish ripening at home. Make sure to buy peaches that are heavy for their size but are not too hard (these will never ripen).
As mentioned before there are no artificial flavors added in this recipe. So make sure to use the best tasting and flavorful peaches.
The other ingredients to make this peach ice cream are sugar, evaporated milk, condensed milk, instant vanilla pudding mix and half-n-half.
You will need a ice cream maker to make this recipe.
You'll start your peach ice cream by peeling and slicing enough fresh peaches to make four cups. It usually takes about 8 good sized fresh peaches.
Combine the peach slices with 1 cup of sugar and let the mixture stand at room temperature for several hours until the peaches have softened and rendered a good amount of liquid. Mash or puree the peaches using either a potato masher or a blender and set them aside.
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!
Homemade Peach Ice Cream Recipe & How to use a Hand-Crank Ice Cream Maker
We were finally able to make homemade ice cream this past weekend! After finding our vintage hand-crank ice cream maker, then cleaning the rust out, and getting everything except the rock salt, we couldn't wait to get cranking .
Here's how it all went down.
We knew we wanted to try a simple recipe with super basic ingredients, so we went with a minimal peach mixture (since they are in season & available at our neighborhood farmer's market) and it didn't involve creating a custard. Custard versions include eggs and require a cooking stage, which from what I understand is fairly customary in making homemade ice cream, but as I mentioned, we just wanted to keep things simple and basic for the first go round - boy were we happy with the results.
- 1 cup cream
- 1/2 cup whole milk
- 1/2 cup sugar
- 1 pod vanilla bean, beans reserved
1. Slice and peel 3 cups peaches:
2. Mix cream, milk, sugar, and vanilla bean in a bowl.
3. Roughly blend peach slices in a blender or food processor.
4. Incorporate into bowl with base ingredients.
At this point, it was time to start using the ice cream maker. Since I'd never used one before and Tim couldn't actually remember all the steps from the ones they used way back when (haha), we pretty much followed the steps word for word laid out on this Wayward Spark tutorial by Camille of Red Onion Woodworks on Etsy. Camille has a knack for doing things right, so we knew we'd be in good hands with her tutorial.
Once we had our ice cream mixture complete, we poured it into the main canister barrel that fits inside the ice cream maker making sure to leave room for the churned ice cream to expand. We then inserted the dasher into the barrel, secured the lid on, and affixed the hand-crank top in place. Next, we simply added layers of ice cubes in and around the metal barrel followed by layers of rock salt, careful not to cover the top of the barrel - we went with about 3 layers of each.
Side note: Did you spot that gray furry nose up there? For some reason Basil loves ice cubes. Whenever we open the freezer, he prances over to investigate in hopes of getting one. Tim always tosses out a chip or two on the kitchen floor to appease him. This time though we had to keep shooing him away from this ice since it was mixed with rock salt.
Speaking of rock salt - this was the most difficult part of the ice cream making process (finding it that is). I was unfamiliar with rock salt in general, so get a good look at what it looks like below if you're in my same boat. It's supposedly carried in major grocery stores and hardware stores year round and can be known to be re-branded in the summer as "ice cream salt." We had no luck finding rock salt locally so ended up purchasing a 5 pound bag online - this way we'd have more in reserve for future use.
Finally, it was time to crank! As you can see, we took this part very seriously . We cranked and cranked - then we cranked some more:
Almost immediately after starting, the ice began to slowly melt and slide down into the bottom of the bucket's wooden frame. We continued to add layers of ice and rock salt as needed.
After about 20 minutes (Tim was timing us on his Droid's timer app) we both wanted to take a peek at our progress. We'd heard all around the cranking process starts out pretty easy and gets gradually more difficult as time passes - meaning the ice cream is thickening. The cranking remained fairly easy for us throughout the full 20 minutes so we were definitely curious.
To our great amusement and surprise, the ice cream had thickened and firmed up nicely. We felt it was ready right away. Tim slowly removed the dasher, scraping the ice cream off and into the canister - at this point we both tried samples.
I have to tell you this was genuinely the best ice cream I've tasted - so light, creamy and basic. You just can't go wrong with whole, natural foods. As mentioned before, since ice cream has so few ingredients (if made right in our opinion), the quality of those components is key so we went with all natural organic variations.
After the churning process is complete, this is the stage to put the canister in your freezer to let it firm up properly for a couple hours, which Tim did, but not without my filling up a small bowl in it's current soft consistency. I actually liked it better a little softer and right out of the ice cream maker, though that hasn't stopped me from eating more now that it's been firmed up in our freezer for a few days.
All in all, we had a blast finally getting to make homemade ice cream. It was easier than we thought and hope to do it more often - especially when we have others over. My favorite ice cream flavors are mint chocolate chip and coffee, while Tim swears by straight up vanilla. It would be fun to try these flavors in the future - what are your favorites?
- Cream (or mix) the eggs* and the sugar together using a mixer.
- Then add in the vanilla extract.
- Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
- Add both cans of evaporated milk.
- Add in a good-sized dash of salt, which equals out to about a teaspoon.
- Mix in the crushed peaches, mixing everything together well.
- Make sure your ice cream freezer, especially the canister, is washed out and ready.
- Pour the mixture into the metal canister of your ice cream maker.
- Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
- Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
- Crush a big bag of ice, gradually pouring ice around the canister.**
- Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.***
- Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. This should signal that the ice cream is completely frozen.
- Unplug it immediately.
- Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
- Carefully remove the churning paddle.
- Serve the homemade peach ice cream immediately. If you&rsquore not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
** Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
***Be sure to use actual rock salt for freezing the ice cream it is absolutely essential that you use rock salt, or your ice cream will not freeze.
|Block Reason:||Access from your area has been temporarily limited for security reasons.|
|Time:||Mon, 14 Jun 2021 11:48:20 GMT|
Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.
You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.
Generated by Wordfence at Mon, 14 Jun 2021 11:48:20 GMT.
Your computer's time: .
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.
- 4 cups frozen peaches, defrosted
- 1 (9.6-oz) can peach nectar
- 1 tsp lemon juice
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
Combine 3 cups of the frozen peaches with the sugar in a medium-size mixing bowl. Purée the peaches with the peach nectar in a food processor until the mixture has a smooth texture.
Add the peach purée, lemon juice, evaporated milk, sweetened condensed milk, and heavy cream to a small bowl and mix until well combined. Cover and refrigerate the mixture for at least 6 hours, or overnight.
Take the remaining cup of peaches and chop them into 1/4" pieces. Refrigerate them until you're ready to freeze the ice cream base.
When you're ready to make the ice cream, pour the chilled mixture into the canister of an ice cream maker and freeze it according to the manufacturer's instructions. When the ice cream is the consistency of soft serve, add the chopped peaches and let the machine run until the peach pieces are well distributed. Continue to freeze according to the manufacturer's instructions.