Homemade Fresh Peach Ice Cream
Try this homemade fresh peach ice cream during peach season this fall! It's sweet, peachy, creaminess is hard to resist!!!
Servings: 1 ½ quarts Ice Cream
Author: Mindee's Cooking Obsession
- 2 Eggs
- 1 ¼ Cups Sugar
- 1 ⅓ Cups Heavy Cream
- ⅔ Cups Half and Half
- 1 teaspoon Pure Vanilla Extract
- ¼ teaspoon Salt
- 1 ⅔ Cups Fresh Peach Puree (about 3 average sized peaches)
Prepare your ice cream maker for use.
In a mixing bowl and using the whisk attachment, beat the eggs until well blended and a little frothy. Set Aside.
In a small pot over medium high heat, bring the heavy cream, half & half and sugar to a simmer. Remove from the heat, and pour in a trickle into the eggs WHILE running the beaters. This will cook the eggs but not turn them into scrambled eggs. Once all the hot cream/sugar has been added, set aside to cool slightly while you prepare the peaches.
Bring a pot of water to boil. Boil the peaches for about 45 seconds. Remove them from the boiling water and immediately plunge them into ice water. After about 30 seconds the peach skins should rub off easily.
Slice the skinless peaches in half and remove the pit. Puree the peaches in a blender, food processor or with an emulsion blender with completely smooth. If you end up with a little more than 1 ⅔ cups peach puree it's fine.
Stir the peach puree, vanilla and salt into the cream/egg mixture. You'll have about 5 cups of liquid ice cream. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
Once ice cream has firmed up like soft serve ice cream, transfer it to a bucket or bowl to finish freezing in the freezer. This should take another 3-4 hours.
Serve and enjoy!