If you like fresh Georgia peaches, you’ll absolutely love this No-Egg Creamy Georgia Peach Ice Cream. Filled with chunks of delicious Georgia peaches, this ice cream is easy to make, doesn’t require any cooking, and is awesome to taste. In addition, it’s velvety smooth without the telltale icy texture that plagues a lot of homemade ice creams.
The first time that I remember as a kid having homemade ice cream was at a neighbor’s house. It was in the heat of the summer, and the neighbor was making fresh peach ice cream in a now old-fashioned hand cranked ice cream maker. I still remember after all these years how absolutely delicious that peach ice cream was.
Ingredients for No-Egg Creamy Georgia Peach Ice Cream:
I used the following ingredients: Fresh Georgia peaches, granulated sugar, Grand Marnier, heavy cream, milk, light corn syrup, and Kosher salt. If you’re concerned about the addition of corn syrup, look at the label below – it’s not high fructose corn syrup! Also, read my explanation here.
Making the No-Egg Creamy Georgia Peach Ice Cream:
I started by peeling skin from the peaches. First, I dropped the peaches in boiling water for 20 seconds. Then I plunged them in ice water to stop the cooking. Next, I cut a “V” in the bottom of the peaches with a sharp knife. Finally, I grasped the loose skin and pulled it off.
I started by cutting some of the peaches into small pieces, until I had about a cup. Next, I mixed the peach pieces with part of the sugar and the Grand Marnier. Then, I covered the bowl with plastic wrap, and refrigerated it for at least 2 hours.
I cut the rest of the peaches into chunks, and puréed them in the blender until they were very smooth. This took about 30 seconds. I ended up with a little over 1-1/2 cups of the purée. Next, I whisked together the peach purée with the heavy cream, milk, corn syrup, remaining sugar, and Kosher salt until everything was fully combined.
I covered the ice cream mixture with plastic wrap and refrigerated it until it cooled to at least 45° F. Actually, I refrigerated the mixture over night! The next day, I poured the ice cream mixture into the bowl of the ice cream maker, and let it churn until it expanded and became quite thick.
While the ice cream was churning, I poured the peach pieces into a fine mesh strainer and allowed them to drain. Several minutes before the ice cream was ready, I added the peach pieces to the churning ice cream, and discarded the liquid.
When the ice cream was done, I transferred it to an airtight container, and put it in the freezer.
The No-Egg Creamy Georgia Peach Ice Cream was absolutely delicious! It was neither “icy” nor rock hard like some homemade ice creams can be. The Master Taste Tester commented after his first bite that the added peach pieces really made the ice cream special. I totally agree. Yum!
- 1 1/2 pounds fresh peaches
- 1 1/4 cups (8.75 ounces, 248 grams) sugar, divided
- 1/4 cup (2 ounces, 57 grams) 80-proof liquor such as Vodka or preferably, Grand Marnier
- 1 cup (8 ounces, 227 grams) heavy cream
- 1 cup (8 ounces, 227 grams) whole milk
- 1/2 cup (5.5 ounces, 156 grams) light corn syrup
- 1/2 teaspoon Kosher salt
- At least 24 hours before making the ice cream, place bowl of ice cream maker in freezer.
Peel peaches. (See Note 1) Slice enough peaches into small pieces to measure one cup. In a mixing bowl, combine peaches with 1/2 cup sugar and alcohol, and let stand in refrigerator for at least 2 hours and up to 2 days.
Roughly chop remaining peaches and purée at high speed in a blender until very smooth, about 30 seconds. Measure 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.
In a clean mixing bowl, whisk together 1 1/2 cups peach purée with heavy cream, milk, corn syrup, and remaining 3/4 cup sugar, and salt until fully combined.
- Chill in freezer, refrigerator or ice bath until mixture is very cold, at least 45°F, then churn in ice cream maker according to manufacturer's instructions.
- While ice cream mixture is churning, retrieve peach pieces from the refrigerator; pour into strainer to drain off syrup.
- Several minutes before ice cream is ready, add reserved peach pieces. Discard the liquid.
- Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving. Yield: 1 quart.
- To easily peel peaches, place in boiling water for 20 seconds; immediately plunge into ice water to stop cooking.
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