Peach Ice Cream Recipe

There are a few things that scream summer to me, and peaches are one of them. South of Mostar we have a small family orchard where fresh and organic peaches are grown, and every summer, the house (or I should say the refrigerator) is filled with piles and piles of peaches. That also means, that you have to be creative with them, otherwise they will go bad quickly. 

I love eating them, just as they are, but when you transform them into a Peach Ice Cream, then summer just got a little better. This recipe is very fresh, there is no cooking involved, no eggs, no custard, and the finished result has a great peach flavor.

Ingredients: 
– 10 peaches, skin peeled and diced into cubes
– juice of one lemon
– 70 gr (1/3 cup) sugar
– 125 ml (1/2 cup) whipping cream
– 125 ml (1/2 cup) milk
– 1 tbsp vanilla extract

Peel and dice the peaches. We will steep the peaches in lemon juice and sugar, and then puree them.

Quick tip: I use an apple peeler to get rid of the skin and do it over the sink, so that the clean up is very easy and mess free.

The amount of sugar in the recipe is enough sweet for me, but you can taste it and add more or less, depending on the sweetness of your peaches.

Add the lemon juice.

Mix everything together, and put it in the fridge to steep for at least 30 minutes. 

Whip up the whipping cream until soft peaks form.You can use your standing mixer with the whisk attachment, a hand mixer, or simply by hand (the last one will require some muscle strength).

Add the milk to the whipped cream and combine.

Puree the peaches in a blender, and add them to the whipping cream and milk mixture. Add the vanilla extract and put everything in your ice cream maker, where you will freeze the mixture, according to manufacturers instructions. Mine takes 25-30 minutes.

Tip if you don’t have an Ice Cream maker: If you don’t have an Ice Cream Maker don’t be alarmed. You can make this without one (even though It won’t taste quite the same). The trick is, once you pour the mixture into the airtight container in the end, take it out of the freezer every 30 minutes for the next 5-6 hours and give it a good stir. That way you’ll get rid of the ice crystals that stop the ice cream from being creamy.