Ingredients
- 5 cups frozen fresh peaches, thawed slightly (about 6–7 medium peaches)
- ¾ cup granulated sugar
- 2 cups heavy whipping cream
- 1 cup half-and-half
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon salt
Directions
1 Allow the frozen peaches to thaw for about 15–20 minutes until they are soft enough to mash but still cold.
2 Place the peaches, sugar, and lemon juice in a large bowl. Mash with a potato masher or pulse a few times in a food processor, leaving small chunks for texture.
3 Stir in the heavy cream, half-and-half, vanilla, and salt until everything is well combined.
4 Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
5 Transfer the ice cream to a freezer-safe container and freeze for 4–6 hours for a firmer consistency before serving.
No Ice Cream Maker?
Pour the mixture into a shallow freezer-safe dish. Freeze for 45 minutes, then stir well. Continue stirring every 30–45 minutes for 3–4 hours until the ice cream reaches a creamy consistency.
Kitchen Tip: Freezing fresh peaches at the peak of the season locks in their sweetness, making them perfect for homemade ice cream. Simply, slice, and freeze peaches when they’re ripe, and you’ll have the taste of summer ready whenever you’re craving a cool treat.