Fresh Peach Ice Cream
“When life throws you (ripe) peaches, make ice cream.”
Truly ripe peaches are a rare delicacy these days. The peaches that are typically sold in the market are usually either too hard or not sweet enough. So when we found some perfectly ripe yellow peaches at the farmer’s market the other day, we bought a lot of them. And we made ice cream.
Peach Ice Cream is an incredibly easy recipe, but unless you have perfect peaches, it’s not worth making. Ripe peaches should be soft—but not too soft—and juicy. If you cut a peach and you can’t easily squeeze juice out of the flesh, it’s not ripe enough. On the other hand, if a peach is so soft your fingers go right into it, then it’s too far gone.
Peach Ice Cream
If you have perfectly ripe peaches, this is one of the easiest and most satisfying ice creams you can make.
- 380 g peach flesh (about 5 peaches)
- 1 cup heavy cream
- 1/2 cup sugar
Peel the peaches and cut out the pits. Chop the peach flesh into chunks and put in a blender. Blend on high until the peach pulp is smooth.
For this 1-quart recipe, you should have about 380g or 400ml of pulp. I used 5 small peaches.
Mix together the cream and sugar.
Combine the cream and sugar mix with the peach pulp and mix well.
Transfer to your ice cream freezer and crank.
This recipe is for a 1-quart batch. You can double or triple or quadruple to fit your machine.