Peach Ice Cream

I love peach season! I'm lucky enough to have a peach tree in my yard, so all I have to do is open my door and grab a plump peach for a little snack. When I made this ice cream, the peaches I had picked and waiting weren't quite ripe yet, so I did grab 5 from the farmers market. By the time I was chopping up all the peaches, I was able to use two small ones from my tree. The peach lady at the farmers market told me that you can keep the peaches in a paper bag with a banana to speed up the ripening process - and it works!

This recipe is SO EASY! This was my first without using egg yolks, and using light corn syrup instead. Honestly, the texture turned out really similar. I also added just a touch of almond extract to give it a little something extra but feel free to leave it out! I also did a few containers with an oat streusel mix-in, but it didn't really stay crisp, so maybe a cinnamon/brown sugar swirl next time? Let me know what you think! 

This recipe is definitely number two on my list, right under my strawberry basil ice cream.

Ingredients

• 4 cups peeled and sliced ripe peaches (about 5–6 peaches)
• ½ cup granulated sugar
• 2 Tbsp light corn syrup
• 1 cup packed light brown sugar
• Juice of 1 large lemon
• 2 tsp vanilla extract
• ¼ tsp almond extract (optional)
• 2 cups heavy cream
• ½ cup half-and-half

Instructions

1. Macerate peaches
   In a large bowl, combine peaches, granulated sugar, brown sugar, corn syrup, lemon juice, vanilla, and almond extract. Stir and let sit 15 minutes, stirring occasionally, until juicy.
2. Blend
   Transfer mixture to a blender or food processor. Pulse until mostly smooth, leaving a few small peach chunks if desired.
3. Add cream + milk
   Blend in heavy cream and milk until fully combined. Taste and adjust sweetness if needed.
4. Chill
   Pour mixture into an airtight container and refrigerate 1–2 hours (or overnight).
5. Churn
   Process in your ice cream maker according to the manufacturer’s instructions until thick and creamy.
6. Freeze
   Transfer to a freezer-safe container. Press parchment directly on the surface, cover tightly, and freeze 3–4 hours until firm.
7. Serve
   For best texture, let sit on the counter for about 5 minutes before scooping.