Ingredients
- 2 cups fresh or frozen peaches, peeled and chopped
- 3/4 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a saucepan, cook chopped peaches with 1/4 cup sugar and lemon juice over medium heat for 5–8 minutes until soft and syrupy. Let cool.
- Mash or lightly blend the cooked peaches based on desired texture, then chill in the refrigerator.
- In a mixing bowl, whisk together heavy cream, whole milk, remaining 1/2 cup sugar, vanilla extract, and salt until sugar dissolves.
- Stir in the chilled peach mixture.
- Pour mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
- Transfer to a container and freeze for at least 2–4 hours to firm up.
- Let sit at room temperature for 5–10 minutes before serving for easy scooping.
Notes
- Fold in small peach chunks after churning for added texture.
- Add a swirl of peach jam or a pinch of cinnamon for extra flavor.
- Use coconut milk for a dairy-free version.
- Top with crushed graham crackers or toasted pecans for crunch.
- Press plastic wrap or parchment against the surface before sealing to prevent ice crystals.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 20g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
