Peaches and Cream Ice Cream

I went to the local farm stand near my parents and got some peaches from Chilton County. This area of Alabama has some of the best peaches I’ve ever tasted. As I was eating my third peach (bent over the sink as the juices dripped down my face and arms), I decided I should probably do more than just gorge on them.

I’ve done peach ice cream before (with brandy, with buttermilk, with Greek yogurt) but not just a plain, simple peaches and cream. While you can also use frozen peaches in this recipe, since the peaches in the South are at their peak, I’ll be making mine with these beauties:

This ice cream is velvety in texture. The fresh peach taste is well complemented by the cream – so very good!

Peaches and Cream Ice Cream

2 cups chopped fresh peaches (4 medium peaches), peeled and chopped
½ teaspoon lemon juice
3/4 cup sugar (divided)
1 cup whole milk
1 cup heavy whipping cream
2 teaspoons vanilla extract

Combine peaches with 1/2 cup of sugar and the lemon juice. Let stand for one hour.

Place mixture in food processor or blender and pulse until peaches are coarsely chopped. Add remaining 1/4 cup sugar, milk, cream and vanilla to the peach mixture and mix well. Chill for 30 minutes.

Pour into your ice cream maker and churn for about 20 minutes or until desired consistency. Place in an airtight container in the freezer to finish firming up.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.