Description
Velvety ice cream flecked with sweet peach bits for a refreshing summer dessert that melts on your tongue with every spoonful.
Ingredients
- 2 cups diced peaches
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Combine diced peaches and sugar in a saucepan over medium heat.
- Cook, stirring occasionally, until sugar dissolves and peaches become soft, about 5 minutes.
- Remove from heat, stir in lemon juice, then puree the mixture until smooth and let it cool to room temperature.
- In a separate bowl, whisk together milk, heavy cream, vanilla extract, and salt.
- Pour the cooled peach puree into the milk and cream mixture and stir until fully combined.
- Cover and refrigerate the base for at least 2 hours or overnight for best results.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Notes
- For a smoother texture, strain the peach puree through a fine-mesh sieve before mixing.
- Use fully ripe peaches for the sweetest, most intense flavor.
- To make a lighter version, substitute half and half for the heavy cream.
- Store the ice cream in an airtight container in the freezer for up to two weeks.