Easy Peach Ice Cream Recipes

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PEACH ICE CREAM



Peach Ice Cream image

This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.

Provided by Aimee

Time 40m

Number Of Ingredients 5

2 cups chopped peaches ((peel removed))
1 1/4 cups Granulated sugar ((divided))
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract

Steps:

  • Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
  • Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
  • In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
  • Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
  • Serve now for soft serve ice cream.
  • For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.

Nutrition Facts : Calories 240 kcal, Carbohydrate 25 g, Protein 2 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 24 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

PEACH ICE CREAM



Peach Ice Cream image

Adding peaches to a mouthwatering vanilla ice cream recipe I got from my mother-in-law resulted in this fabulous flavor. My boys say it's the greatest and think it tastes best served outdoors under a shade tree!-Lisa Tenbarge, Haubstadt, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/4 quarts.

Number Of Ingredients 7

1 cup sugar
1 cup milk
1 egg, beaten
3-1/3 cups heavy whipping cream
1/4 cup instant vanilla pudding mix
1-1/2 cups finely chopped fresh or frozen peaches, thawed
2 teaspoons vanilla extract

Steps:

  • In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

Nutrition Facts :

PEACH ICE CREAM



Peach Ice Cream image

This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find - the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.

Provided by Julia Reed

Categories     ice creams and sorbets, dessert

Time 1h

Yield About 1 1/2 quarts, 6 to 8 servings

Number Of Ingredients 6

4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)

Steps:

  • Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
  • While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
  • Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
  • Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.

Nutrition Facts : @context http, Calories 623, UnsaturatedFat 15 grams, Carbohydrate 56 grams, Fat 45 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 27 grams, Sodium 82 milligrams, Sugar 54 grams

GEORGIA PEACH HOMEMADE ICE CREAM



Georgia Peach Homemade Ice Cream image

This is the best peach ice cream you'll ever eat!!!

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 32

Number Of Ingredients 7

2 ½ pounds fresh peaches - peeled, pitted and chopped
½ cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

Steps:

  • Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
  • In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
  • Follow the manufacturer's instructions to freeze the ice cream.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.1 g, Cholesterol 15.6 mg, Fat 4.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 42.4 mg, Sugar 13.3 g

NO-CHURN PEACH ICE CREAM



No-Churn Peach Ice Cream image

This summery and flavorful peach ice cream comes together easily without an ice cream maker. A base of fresh peach puree flavored with sweetened condensed milk, vanilla and ginger is lightened with whipped cream before freezing. For the best peach flavor, seek out ripe seasonal peaches. If they're unavailable, thawed frozen peaches are a great substitute.

Provided by Justin Chapple

Categories     dessert

Time 6h25m

Yield About 6 cups

Number Of Ingredients 7

1 pound peeled and chopped ripe peaches (from 7 to 8 small peaches) or 1 pound thawed frozen sliced peaches (see Cook's Note)
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla bean paste or 1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3/4 teaspoon ground ginger
1/2 teaspoon peach extract, optional
2 cups heavy cream

Steps:

  • In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
  • In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
  • Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.

PEACH ICE CREAM



Peach Ice Cream image

Fresh peach puree transforms a vanilla-base into the perfect warm-weather treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Yield Makes 1 1/2 quarts

Number Of Ingredients 8

1 cup heavy cream
1 cup whole milk
8 large egg yolks
3/4 cup sugar
1/2 teaspoon kosher salt
1 pound peeled, pitted, and sliced peaches (2 to 3)
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract

Steps:

  • In a medium saucepan, heat cream and milk over medium-high until tiny bubbles begin to form around edges of pan, 2 to 3 minutes.
  • While milk mixture heats, vigorously whisk together egg yolks, sugar, and salt in a large bowl until very thick and pale in color, about 2 minutes. Slowly add hot milk mixture to egg-yolk mixture, whisking constantly. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until foam subsides and mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Pour mixture through a fine-mesh sieve into a clean bowl set in an ice bath. Let cool while cooking peaches.
  • In a medium skillet, heat peaches and 2 tablespoons water over medium-high. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until peaches are softened, 10 to 12 minutes. Let cool 5 minutes. Carefully transfer peaches and any accumulated juices to a blender and puree until smooth. You should have about 1 1/2 cups.
  • Stir peach puree, lemon juice, and vanilla into cooled custard. Cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Process mixture in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 15 to 20 minutes before serving.

PEACH ICE CREAM



Peach Ice Cream image

A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by BIGGUNNER

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

6 eggs, beaten
3 ½ cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
¾ teaspoon salt

Steps:

  • In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
  • Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 25.3 g, Cholesterol 81.2 mg, Fat 13.7 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 86.4 mg, Sugar 23.9 g

BUTTERMILK PEACH ICE CREAM



Buttermilk Peach Ice Cream image

My mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. -Kim Higginbotham, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 quarts.

Number Of Ingredients 8

2 pounds ripe peaches (about 7 medium), peeled and quartered
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch salt
2 cups buttermilk
1 cup heavy whipping cream

Steps:

  • Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended., In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold., Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.

Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

OLD-FASHIONED HOMEMADE PEACH ICE CREAM



Old-fashioned Homemade Peach Ice Cream image

This recipe was given to me by my Aunt Helen,she has been making ice cream this way for 60 years or more. Of course then they went to the milk house for the cream. I added the peaches. As far as the fact that it contains raw eggs- I just don't worry about it. The ice cream is worth the risk.

Provided by Virginia

Categories     Frozen Desserts

Time 20m

Yield 10 serving(s)

Number Of Ingredients 7

5 -6 very ripe peaches, peeled and pitted
2 eggs
1 cup whipping cream or 1 cup half-and-half
2 cups sugar
2 teaspoons vanilla
1/2 gallon milk (more or less)
2 tablespoons lemon juice

Steps:

  • Put peaches pieces, eggs,cream 1cup sugar and vanilla in blender.
  • Blend just til peaches are smashed.
  • Do not blend to long or you will whip the cream!
  • Pour in 1 gal ice cream maker, then pour some of the milk and lemon juice in blender add last 1 cup sugar blend quickly-you do this to get all the goodie out of the blender.
  • Pour this in maker.
  • Fill to fill line on maker with milk.
  • Put into freezer and fasten in, turn on ice cream maker, then start putting in layers of ice and salt.
  • Finish according to makers directions.

Nutrition Facts : Calories 398.8, Fat 17.1, SaturatedFat 10.2, Cholesterol 102.2, Sodium 118.8, Carbohydrate 54.9, Fiber 0.8, Sugar 44.4, Protein 8.6

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