There's something so nostalgic and comforting about homemade peach ice cream, especially one with roots in South Carolina's peach-laden orchards. This recipe is perfect for summer evenings when you crave something sweet and cool. Plus, it's an amazing way to use up those juicy, ripe peaches in the peak of their season. Making this peach ice cream at home allows you to enjoy a burst of fruity flavor in every creamy bite, and it’s surprisingly simple to put together, even on a busy weekend!

This peach ice cream pairs wonderfully with a slice of fresh peach pie or a warm cobbler. For a bit of contrast, you can also serve it alongside a light, crisp salad to round out a summer meal. If you’re feeling a bit indulgent, whip up some homemade whipped cream and sprinkle a few mint leaves on top for an extra touch of sophistication.

Servings: 6

3 cups ripe peaches, peeled and chopped
1 cup granulated sugar, divided
1 tablespoon lemon juice
2 cups heavy cream
1 cup whole milk
1 teaspoon pure vanilla extract
Pinch of salt

In a medium bowl, combine the chopped peaches, 1/2 cup of the sugar, and lemon juice. Let this mixture sit for about 30 minutes to macerate.

Using a blender or food processor, puree the peach mixture until smooth. If you prefer a chunkier ice cream, you can leave some pieces of peach intact.

In a large mixing bowl, whisk together the remaining 1/2 cup sugar, heavy cream, milk, vanilla extract, and a pinch of salt until the sugar is fully dissolved.

Add the peach puree to the cream mixture and mix until well combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

Transfer the churned ice cream into a lidded container and freeze for at least 2 hours, or until firm. Serve and enjoy!

For a deeper flavor, try roasting the peaches before pureeing them. Simply toss the peach slices with a bit of sugar and roast at 350°F for about 20 minutes. If you’re a fan of spices, a pinch of cinnamon or nutmeg can add a warm undertone to the ice cream. For a dairy-free version, substitute the heavy cream and whole milk with coconut milk and coconut cream.

Copyright 2016 Cooktop Cove