Peach Ice Cream Recipe
Ripe juicy peaches are the secret to this simple buttermilk peach ice cream. It is so fresh and tasty—a summer time favorite!
Servings: 6 servings
Calories: 486kcal
Ingredients
- 5 peaches overly ripe, peeled and diced
- 1/2 cup +2 tbsp granulated sugar divided
- 1 tbsp lemon juice
- 1 cup buttermilk
- 2 tsp vanilla extract (or 1 1/2 tsp. vanilla extract + 1/2 tsp. almond extract)
- 2 cup heavy cream
- 2 tbsp light corn syrup
- 3/4 tsp kosher sea salt
- 1 egg
- 4 egg yolks
Instructions
- In a large mixing bowl, combine peaches with 1/4 cup sugar and the lemon juice. Cover and refrigerate for a couple of hours, preferably all day.
- Puree 1 1/2 cups of the peaches, saving the rest to mix in after you churn the ice cream. In a large mixing bowl, combine the puree with the buttermilk and vanilla; set aside.
- In a medium saucepan set over medium heat, combine the remaining sugar along with the heavy cream, corn syrup, and salt, heat until warm.
- In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them!
- Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees.
- Pour the mixture through a mesh sieve set over the bowl with the puree/buttermilk/vanilla.
- Whisk the mixture to bring it to room temperature. I generally set my bowl over an ice bath to cool the base down as quickly as possible.
- Cover and refrigerate for at least 2 hours, preferably overnight (see notes).
- Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 25 minutes).
- When the ice cream is firm, stir in the diced peaches and place in a freezer-safe container. Freeze for 2-4 hours before serving.
Notes
-The longer you let the ice cream base chill in the fridge, the more flavorful and intense the vanilla flavor will be.
-You don't have to add the corn syrup, but it helps keep it extra creamy without it turning icy after a few days in the freezer.
-I have both the KitchenAid attachment bowl and a Cuisinart ice cream maker. I've found that the Cuisinart produces a thicker, creamier ice cream.
-Try adding 1/2 tsp. ground cinnamon + 1/2 c. crushed gingersnaps, Biscoff cookies or baked pie crust!
-You don't have to add the corn syrup, but it helps keep it extra creamy without it turning icy after a few days in the freezer.
-I have both the KitchenAid attachment bowl and a Cuisinart ice cream maker. I've found that the Cuisinart produces a thicker, creamier ice cream.
-Try adding 1/2 tsp. ground cinnamon + 1/2 c. crushed gingersnaps, Biscoff cookies or baked pie crust!
Nutrition
Serving: 6serving | Calories: 486kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 271mg | Sodium: 384mg | Potassium: 374mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1852IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 1mg