Peach Ice Cream

Peach Ice Cream

Step 1: Prepare 3 to 5 peaches:

• wash

• peel (Optional. Brenda peels off the fruit's skin.)

• dice (3/8" cubes), to make:

1 1/2 cups diced peaches

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

• Return strained fruit (covered) to refrigerator until time to go into ice cream machine.

• Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

• Recommended to use custard ice cream base, but no-cook vanilla is great too.

• When making, replace milk with peach liquid from Step 2, substituting 1:1.

  • Ex: 1/8 cup peach juice, decrease milk by 1/8 cup.

• Remember to refrigerate! 

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

• Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

• Bowls for immediate serving

• Slab of cookie to become ice cream sandwiches

• Freezer-safe container for later consumption

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