Homemade Peach Ice Cream

INGREDIENTS:

For the Peach Puree:

4-5 ripe peaches, peeled and pitted (about 2 cups chopped)

¼ cup granulated sugar

1 tbsp lemon juice

For the Ice Cream Base:

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

1 tsp vanilla extract

Pinch of salt

4 large egg yolks (optional, for a custard base)

DIRECTIONS:

Step 1: Prepare the Peach Puree

In a blender or food processor, combine the chopped peaches, sugar, and lemon juice. Blend until smooth.

Strain the puree through a fine-mesh sieve to remove any pulp, if desired. Set aside.

Step 2: Make the Ice Cream Base

In a medium saucepan, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves and the mixture is warm (do not boil).

In a separate bowl, whisk the egg yolks (if using). Slowly pour about ½ cup of the warm cream mixture into the yolks, whisking constantly to temper them.

Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.

Stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled.

Step 3: Combine and Churn

Once the ice cream base is chilled, stir in the peach puree.

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).

If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for 2-3 hours until smooth and creamy.

Step 4: Freeze and Serve

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Scoop and serve with fresh peach slices, a drizzle of honey, or a sprinkle of crushed graham crackers for extra flair.