This truly is the best peach ice cream: creamy, decadent, and bursting with fresh peaches. This egg-free ice cream recipe is perfect for highlighting the best of summer’s bounty!
Prep Time 25 minutesminutes
Chilling, Churning and Freezing Time 5 hourshours30 minutesminutes
Total Time 7 hourshours30 minutesminutes
Servings 12
Equipment
Oxo Good Grips 3-piece Silicone Spatula Set
Stainless Steel Mixing Bowls (Set of 6)
Ice cream maker
Ice cream container
Blender
Ingredients
4cupspeeled and sliced peachesabout 5-6 peaches
½cupgranulated sugar
1cupbrown sugar
Juice of 1 large lemon
2teaspoonsvanilla
¼teaspoonalmond extract
2cupsheavy cream
US Customary - Metric
Instructions
In a large bowl, combine the sliced peaches, sugars, lemon juice and extracts. Stir to combine and allow to sit for about 15 minutes, stirring occasionally, or until the sugars have dissolved and the peaches are juicy.
Place peach mixture in a blender or food processor and pulse until the peaches are broken down but not totally pureed - some small chunks of peaches are ok. Add in the heavy cream and mix to combine.
Pour the mixture into an airtight container and chill in the refrigerator for 1-2 hours or even overnight.
When base is chilled, follow manufacturer's directions for churning in your ice cream maker. Once churned, place in an airtight, freezer-safe container and freeze for a few hours to harden before serving.
Notes
If you aren’t a big fan of almond extract, you can reduce the amount to ⅛ teaspoon or omit it altogether.
Make sure to freeze the bowl of your ice cream maker for at least 24 hours before churning the ice cream.
If you prefer a soft serve ice cream consistency, you can serve your ice cream immediately after churning.