Ingredients
Scale
- 4 peaches ripe, peeled and diced
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Start by peeling and dicing the peaches. You can use a paring knife or a potato peeler for this. Make sure to remove the pit completely.
- In a medium bowl, combine the diced peaches with the lemon juice and half of the sugar. Let this mixture sit for about 10 minutes to allow the peaches to release their juices.
- In a separate bowl, whisk together the heavy cream, whole milk, the remaining sugar, vanilla extract, and a pinch of salt until the sugar dissolves.
- Once the peaches are ready, blend them into a puree, leaving some small chunks for texture if you prefer. Fold this into the cream mixture.
- Chill the mixture in the refrigerator for at least an hour. This step is essential for achieving that creamy consistency.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours before serving. This allows it to firm up.
- Prep Time: 30