Nothing captures the taste of summer quite like a scoop of homemade Fresh Peach Ice Cream. Ripe, juicy peaches lend their natural sweetness and fragrance to this classic frozen dessert. The cream base balances the fruit’s bright flavor, creating a luscious, old-fashioned treat that’s perfect for backyard gatherings, picnics, or a quiet afternoon indulgence on the porch. Simple, nostalgic, and deeply satisfying, this ice cream is summer in a bowl.
INGREDIENTS:
2 1/2 pounds fresh, ripe peaches – peeled, pitted, and chopped
1/2 cup extra fine sugar
2 cups half-and-half cream
1 (14-ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 teaspoons pure vanilla extract
2 cups whole milk, or as needed
METHOD:
In a blender or food processor, purée the chopped peaches with the sugar and half-and-half in batches until smooth and well blended.
Pour the peach mixture into the container of a 1-gallon ice cream maker. Stir in the sweetened condensed milk, evaporated milk, and vanilla extract until combined.
Pour in enough whole milk to reach the fill line (about 2 cups, depending on your ice cream maker). Stir gently to mix.
Churn the ice cream according to the manufacturer’s directions, typically 25–35 minutes, until thick and creamy.
Transfer the ice cream to a freezer-safe container. Cover and freeze for 2–4 hours to firm up before serving.
SERVING SUGGESTIONS:
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Serve with fresh sliced peaches and a drizzle of honey.
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Pair with buttermilk pound cake or ginger cookies.
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Add a splash of bourbon or peach liqueur to the base for an adults-only twist.
