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Our Family Homemade Peach Ice Cream

The scent of sun-ripened peaches, plump and fragrant, still brings me back to my childhood summers. My dad, a man who truly understood the bounty of the land, had a sprawling peach orchard that yielded fruit in such abundance, we spent weeks preserving its fleeting sweetness. Among our favorite rituals was making homemade ice cream, a process that filled our kitchen with laughter and anticipation. This recipe, passed down through generations, is a testament to those cherished memories, a simple yet profoundly delicious way to capture the essence of peak-season peaches.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 0 minutes (No-cook base)
Total Time: Approximately 30 minutes of active time, plus freezing time
Servings: About 1 gallon
Yield: 1 gallon
Dietary Type: Dairy-based

Ingredients

This no-cook ice cream base is incredibly versatile, allowing for endless flavor possibilities. For our signature peach ice cream, the stars are simple, fresh ingredients.

4 large eggs, beaten
2 cups granulated sugar
1 (10 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
Approximately 6-8 cups ripe peaches, peeled, pitted, and pureed (about 2-3 lbs of peaches)
Milk (whole or 2% recommended), to fill the ice cream freezer container

Equipment Needed

Large mixing bowl
Whisk
Measuring cups and spoons
Ice cream freezer (This recipe assumes the use of an electric or hand-crank ice cream maker. Follow your manufacturer’s specific instructions for assembly and operation.)
Blender or food processor (for pureeing peaches)

Instructions

The beauty of this recipe lies in its simplicity. The no-cook custard base means less time fussing in the kitchen and more time enjoying the fruits of your labor.

In a large mixing bowl, combine the 4 beaten eggs and 2 cups of granulated sugar. Whisk these together thoroughly until well incorporated and the sugar begins to dissolve.
Next, add the 1 (10 ounce) can of evaporated milk and the 1 (14 ounce) can of sweetened condensed milk to the egg and sugar mixture. Continue to whisk until the ingredients are smoothly blended.
Stir in the 1 teaspoon of vanilla extract. This foundational base is now ready for its flavor transformation.
For our beloved peach ice cream, gently fold in the pureed peaches. Ensure the peach puree is evenly distributed throughout the base. You want pockets of pure peach flavor in every scoop. Note: You can also add a few small, diced pieces of fresh peach for texture, if desired, though the puree will give the most intense peach flavor.
Pour the combined mixture into your ice cream freezer bucket.
Now, it’s time to bring the mixture to the correct level for churning. Finish filling the bucket with milk until it reaches the fill line indicated by your ice cream maker’s manufacturer. Using whole milk or 2% milk will contribute to a richer, creamier final product.
Follow the manufacturer’s directions for your ice cream freezer to make the ice cream. This typically involves churning for a specific amount of time, depending on the type of machine you have. The process will vary, so consult your machine’s manual for precise instructions on assembly, operation, and churning duration. The goal is to achieve a soft-serve consistency.
Once churned to your desired consistency, transfer the ice cream to a freezer-safe container. For the firmest, most scoopable ice cream, allow it to ripen in the freezer for at least 2-4 hours before serving.

Expert Tips & Tricks

Crafting exceptional homemade ice cream is an art, and a few simple techniques can elevate your creation from good to unforgettable.

Peach Perfection: For the most vibrant peach flavor, use ripe, in-season peaches. If your peaches aren’t perfectly ripe, a tiny pinch of citric acid (available at specialty baking stores) can brighten their flavor. To peel peaches easily, score the bottom of each peach with a shallow “X,” then blanch them in boiling water for about 30-60 seconds, followed immediately by an ice bath. The skins should slip off effortlessly.
Sweetness Adjustment: The sugar content in this recipe is balanced to complement the sweetness of the peaches and the condensed milk. However, if your peaches are exceptionally tart, you might consider increasing the sugar slightly. Taste the base mixture (before freezing) to gauge sweetness.
Smooth Operator: For an ultra-smooth ice cream, consider straining the peach puree before adding it to the base to remove any fibrous bits.
The Ripening Process: Don’t skip the “ripening” step! Churning the ice cream creates a lovely soft-serve texture, but letting it firm up in the freezer allows the flavors to meld and the ice crystals to become finer, resulting in a much more scoopable and delightful ice cream.
Flavor Boost: For an extra layer of complexity, add a splash of good quality bourbon or a hint of cinnamon to the peach puree before incorporating it into the base.

Serving & Storage Suggestions

Homemade peach ice cream is a celebration in itself, best enjoyed on a warm afternoon or as a sweet finale to any meal.

Serve generous scoops in chilled bowls or waffle cones. A sprig of fresh mint or a few thin slices of fresh peach make for a beautiful garnish. This ice cream is also divine served alongside a slice of warm peach cobbler or a slice of angel food cake.

Leftover ice cream should be stored in a freezer-safe container with a tight-fitting lid to prevent freezer burn. It will keep well in the freezer for up to 2-3 weeks. If the ice cream becomes too hard to scoop, allow it to sit at room temperature for 5-10 minutes before serving.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients used, particularly the fat content of the milk and the exact sugar content of the peaches.)

Nutrient	Amount per Serving (approx. 1/2 cup)	% Daily Value
Calories	350	18%
Total Fat	15g	23%
Saturated Fat	9g	45%
Cholesterol	90mg	30%
Sodium	60mg	3%
Total Carbohydrate	45g	16%
Dietary Fiber	1g	4%
Total Sugars	40g	80%
Protein	6g	12%

Variations & Substitutions

The beauty of this adaptable ice cream base is its potential for endless flavor adventures.

Berry Bliss: Swap the peach puree for a similar quantity of pureed mixed berries – strawberries, raspberries, and blueberries all work wonderfully.
Tropical Twist: Use pureed mango or pineapple for a taste of the tropics. A touch of coconut milk can enhance this variation.
Chocolate Swirl: Prepare the base plain (without fruit), then swirl in melted chocolate or chocolate syrup during the last few minutes of churning.
Salted Caramel Peach: Drizzle a generous amount of homemade or good-quality store-bought salted caramel sauce into the ice cream base as you layer it into the freezer bucket.
Dairy-Free Option: While this recipe is dairy-based, you can explore using full-fat canned coconut milk instead of evaporated milk and a dairy-free sweetened condensed milk alternative, along with a plant-based milk for filling. The texture may vary.

FAQs

Q: Can I make this ice cream without an ice cream maker?
A: Yes, you can make no-churn ice cream. Whisk the base ingredients and fruit puree together, then pour into a freezer-safe container. Freeze for 4-6 hours, stirring vigorously with a fork every 30-45 minutes to break up ice crystals and create a smoother texture.

Q: How do I get my homemade ice cream to be as creamy as store-bought?
A: Using whole milk and 2% milk for the final fill, along with the rich condensed milk, contributes to creaminess. The “ripening” process in the freezer also helps. For an even richer texture, you could incorporate a small amount of heavy cream into the base mixture.

Q: My peaches aren’t very sweet. How can I adjust the sweetness?
A: Taste the base mixture before churning. If it’s not sweet enough for your liking, you can whisk in more sugar until it reaches your desired sweetness. Remember that the sweetness will be slightly less intense once frozen.

Q: Can I use frozen peaches for this recipe?
A: Yes, you can use frozen peaches. Thaw them completely, drain off any excess liquid, and then puree them as you would fresh peaches. You might need to adjust the amount of milk added to the freezer bucket if the thawed peaches release a lot of juice.

Q: How long does homemade ice cream last?
A: Homemade ice cream is best enjoyed within 1-2 weeks for optimal texture and flavor. Beyond that, it can become icy and lose its appeal.

Final Thoughts

There’s a profound satisfaction that comes from creating something so pure and delightful from scratch. This homemade peach ice cream is more than just a dessert; it’s a vessel for cherished memories, a taste of summer’s embrace. I encourage you to gather your loved ones, find the ripest peaches you can, and embark on this wonderfully simple, yet incredibly rewarding, culinary journey. Share it, savor it, and let the sweet, sunny flavors transport you.

Our Family Homemade Peach Ice Cream Recipe