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Peach Ice Cream

Peach Ice Cream

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. Watch Video 


Peach Ice Cream

ice cream machine
2 cups chopped ripe peaches
3 tablespoons freshly squeezed lemon juice
1 cup whole milk, well chilled
1¼ cup sugar, reserved
2 cups heavy cream, well chilled
1-2 teaspoons vanilla extract to taste

Place the ice cream machine bowl in the freezer at least 24 hours before using.

Combine chopped peaches with ½ cup sugar and 3 tablespoons lemon juice, and let macerate for 2 hours.

In a medium bowl, using a hand mixer or a whisk, combine the milk and ¾ cup sugar, until the sugar is dissolved, about 1-2 minutes on low. Stir in the heavy cream and vanilla. Place in the refrigerator while peaches are macerating.

Drain peaches, reserving the juice, and set the peaches aside. Stir the juice into the chilled cream base.

Remove the bowl from the freezer and place on the ice cream maker, along with the paddle and machine top. Turn the machine on, and pour the cream mixture into the bowl through the ingredient spout. Let mix until thickened, about 25-30 minutes, adding the reserved peaches during the last 5 minutes of chilling.