Homemade Peach Ice Cream
- 2lb (about 6-8 medium) (1 kg) peaches, fully ripe, chilled
- 1 Tbsp (about ½ medium lemon) lemon juice, freshly squeezed
- ⅓ cup (70 g) sugar
- ⅛ tsp (⅛ tsp) salt
- 1 cup (250 ml) heavy cream
- 1 Tbsp (1 Tbsp) vanilla extract
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Peel the peaches with a sharp paring knife (or see notes), then cut them into small pieces (about ½ inch/1cm) and place in a mixing bowl.
- Crush the peaches roughly with a potato masher or large blending fork. The consistency should still be chunky.
- Mix in the lemon juice, sugar and salt.
- Chill - Cover with plastic wrap and refrigerate until cold, at least a few hours, or overnight if you like.
- Once chilled, remove from the fridge and blend in the cream and vanilla extract.
- Churn the mixture in an ice cream maker (around 25 minutes if properly chilled).
- Transfer the ice cream to a chilled container and place in the freezer.
- Serve with slices of freshly cut peaches.
- To peel the peaches, you can also dip them in hot water for 30 seconds, then cold water, and the skin will peel right off.
Nutrition Information
Calories: 166kcal (8%) | Carbohydrates: 16g (5%) | Fat: 11g (17%) | Cholesterol: 34mg (11%) | Sodium: 52mg (2%) | Sugar: 15g (17%) | Vitamin A: 633IU (13%) | Vitamin B2 (Riboflavin): 0.1mg (6%) | Vitamin B3 (Niacin): 1mg (5%) | Vitamin E: 1mg (7%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.