Homemade Peach Ice Cream Recipe
2 lbs. ripe peaches (about 7 medium) peeled and quartered
½ c sugar
½ c packed brown sugar
1 tbsp lemon juice
1 tsp vanilla
2 c buttermilk
1 c heavy cream
- Place peaches in a food processor; process until smooth. Add sugar, brown sugar, lemon juice, vanilla extract and salt; process until blended.
- In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold.
- Fill cylinder of ice cream maker no more than 2/3 full. Freeze according to manufacter’s directions. Refrigerate remaining mixture for later.
- Transfer ice cream to freezer container, allowing space for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.
I did not have an ice cream processor, so I’m not sure if mine turned out right or not. It turned out very hard, but it tastes good. It reminds me more of one of those Italian ice dessert things, because of how hard it is, but maybe I should follow the directions and let it stand 10 minutes before serving. Then my issue is that I won’t be eating it all in one serving, so do I refreeze it? Anyway, it’s worth a try if you like peach ice cream!
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