Homemade Peach Ice Cream

Homemade Peach Ice Cream
Ingredients:
• 2 pounds fresh peaches – peeled, pitted and chopped
• 1 cup white sugar
• 1 pint half-and-half cream
• 1 14 oz. can sweetened condensed milk
• 1 12 fluid ounce can evaporated milk
• 1 teaspoon vanilla extract
• 2 cups whole milk, or as needed

Directions:
1. Dice peaches and mix with sugar in a bowl. Let it sit while you prepare the other ingredients.
2. In a separate bowl, combine half & half, sweetened condensed milk, evaporated milk, and vanilla. Then add the peaches and sugar mixture. Stir everything together.
3. Pour the mixture into a gallon ice cream freezer container. Add enough whole milk to fill the container up to the fill line, which is about 2 cups.
4. Follow the manufacturer’s instructions to freeze the ice cream.
5. Cooling the container before adding the mixture will help the ice cream harden faster.

Notes:
You can use this same recipe with other fruits like strawberries, blackberries, bananas, raspberries, blueberries, and more. Enjoy your homemade ice cream!💜

FAQs

1. Can I use frozen or canned peaches?

Yes, both frozen and canned peaches work well:

• Frozen peaches: Thaw them completely and drain any excess liquid before using.
• Canned peaches: Use peaches packed in juice, not syrup, for a more natural flavor. Drain them well and adjust the sugar in the recipe if needed.

2. Do I need an ice cream maker?

While an ice cream maker produces the creamiest texture, you can make peach ice cream without one:

• Blend the ingredients and pour into a shallow container.
• Freeze for 1-2 hours, then stir or whisk to break up ice crystals.
• Repeat this process every hour for 3-4 hours until fully frozen.

3. Can I make it dairy-free?

Absolutely! Substitute the dairy with:

• Coconut milk or cream for a rich, tropical flavor.
• Almond milk or oat milk, though they may result in a slightly icier texture.

4. How do I enhance the peach flavor?

• Use ripe, fresh peaches for the best natural flavor.
• Add a small amount of peach nectar or peach extract if the flavor needs a boost.
• Roasting the peaches before pureeing them can deepen their sweetness and flavor.

5. Should I peel the peaches?

Peeling is optional. If you prefer a smoother texture, peel the peaches before using. For convenience or added fiber, leave the skins on; they’ll blend into the mixture and add a slight texture.

6. Can I reduce the sugar?

Yes, but sugar helps with both flavor and texture. If reducing sugar:

• Add a tablespoon of honey or agave syrup for sweetness.
• Note that less sugar might make the ice cream slightly harder when frozen.

7. How long does it take to freeze?

• In an ice cream maker: About 20-30 minutes.
• Without an ice cream maker: 4-6 hours, depending on the freezing method.

8. How do I prevent the ice cream from becoming too hard?

• Add a tablespoon of vodka or another neutral spirit to the mixture; alcohol lowers the freezing point, keeping the ice cream softer.
• Alternatively, use more cream or condensed milk for a creamier texture.

9. Can I mix in other ingredients?

Yes! Popular mix-ins for peach ice cream include:

• Chopped peaches for added texture
• Crushed graham crackers for a “peach cobbler” vibe
• Chopped nuts, such as pecans or almonds
• White chocolate chips or swirls of caramel

10. How long can I store peach ice cream?

• Homemade peach ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
• For the best texture, let it soften at room temperature for 5-10 minutes before scooping.

11. Can I use this recipe for other fruits?

Yes, this recipe works well with other soft, juicy fruits like:

• Mangoes
• Strawberries
• Blueberries
• Plums
  Adjust the sweetness based on the fruit’s natural sugar content.

12. How do I know if my peaches are ripe?

Ripe peaches should:

• Be fragrant with a sweet aroma.
• Have a slight give when gently pressed.
• Be free of green patches, which indicate under-ripeness.

13. Can I turn this into a sorbet?

Yes! Skip the dairy and blend the peaches with sugar, a little water, and lemon juice. Freeze the mixture and churn it like you would ice cream.

14. What if my ice cream has ice crystals?

• Ensure the base is chilled before churning.
• Use full-fat dairy or add stabilizers like a bit of cornstarch or gelatin to reduce ice crystal formation.

15. Can I make a no-churn peach ice cream?

Yes! For a no-churn version:

• Blend whipped cream with sweetened condensed milk and peach puree.
• Fold gently, then freeze in a loaf pan for 4-6 hours.

Enjoy your peach ice cream adventure!

This dessert is versatile, refreshing, and perfect for warm-weather treats.