Beat the summer heat with this luscious homemade peach ice cream recipe – perfect for Memorial Day or 4th of July celebrations or on hot summer days when you want a delicious frozen treat. Made with fresh, ripe peaches at their seasonal peak, this no-egg peach ice cream is incredibly easy to make in your ice cream maker. The natural sweetness of the peaches shines through in every delicious bite.
This velvety smooth ice cream is the perfect treat when you crave something refreshing and sweet during the hot summer months. Using fresh peaches and simple ingredients, you’ll be able to whip up a delicious dessert that everyone will love at your family gatherings.
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Ingredients – Here’s What You’ll Need
I used the following ingredients in this traditional churned ice cream.
- Fresh Georgia Peaches: This is the time of year when the Chilton County peaches from Georgia are available at the farmer’s market. I couldn’t resist purchasing some for the key ingredient in this amazing ice cream.
- Dairy: I used both heavy cream and whole milk in this recipe.
- Sweeteners: I enhanced the peaches’ natural sweetness with granulated sugar and light corn syrup. If you’re concerned about adding corn syrup, look at the label on the Karo Light Corn Syrup bottle. It’s not high fructose corn syrup!
- Flavor Enhancers: To further enhance the flavor of this ice cream, I added Grand Marnier to take the peaches to the next level and Kosher salt.
Preparing the Peach Ice Cream Mixture – Step-by-Step Directions
- Before using the peaches, I needed to peel them. The first step was to drop the peaches in boiling water for about 20 seconds to loosen the skin.
- I didn’t want to cook the peaches, so I quickly removed them from the boiling water and placed them into a bowl of ice water.
- After removing the peaches from the ice water, I cut a “V” in the bottom with a sharp knife. Then, I grasped the loose skin and pulled it off.
- Next, I cut the peaches into small pieces.
- I transferred enough of the cut pieces to a measuring cup to measure about a cup. Then, I stirred in part of the sugar and the Grand Marnier. I covered the measuring cup with plastic wrap and refrigerated it for at least two hours.
- I transferred the remaining cut peaches to a blender and pureed them until smooth, which took 30 to 40 seconds.
- Next, I whisked together the peach puree, heavy cream, milk, corn syrup, remaining sugar, and Kosher salt in a large measuring cup until thoroughly combined. I could have also used a large bowl.
I covered the ice cream mixture with plastic wrap and refrigerated it until it cooled to at least 45°F. Because I put the ice cream mixture together late in the day, I actually refrigerated the mixture overnight!
Making the Peach Ice Cream – Step-by-Step Directions
- The next day, I poured the ice cream mixture into the bowl of the ice cream machine while it was running. I let it churn until the ice cream expanded and became quite thick, which took about 20 minutes.
- 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. This produced chunks of delicious Georgia peaches in this creamy dessert.
- When the ice cream was done, I transferred it to an airtight container and put it in the freezer for at least four hours until it became scoopable.
Whether scooped in bowls or served in homemade waffle cones, this fresh peach ice cream will surely be a hit at your Memorial Day or 4th of July gathering. With no telltale icy texture, its luscious, creamy, and bright, natural peach flavor makes this ice cream an irresistible frozen delight. Best of all, you can whip it up easily without any eggs or cooking required. Yum!
Frequently Asked Questions
Consuming high amounts of fructose, especially from high-fructose ingredients, can possibly have negative health implications. I used Karo Light Corn Syrup in this recipe. The label on the Karo Corn Syrup bottle clearly states, “0g High Fructose Corn Syrup.” Unfortunately, I can’t speak to other brands of light corn syrup.
Corn syrup enhances the ice cream in several ways. First, the glucose in corn syrup inhibits the formation of ice crystals, keeping the ice cream smooth and creamy. It also lowers the freezing point of the ice cream, making it softer and producing the perfect scoop straight from the freezer. Finally, corn syrup contributes to a richer, creamier mouthfeel than sugar alone.
Fresh, ripe peaches will give you the best flavor, but you can substitute thawed frozen peaches if needed. Just be sure to drain off any excess liquid. Canned peaches are generally not recommended as they can make the ice cream overly sweet and affect the texture.
The Grand Marnier adds a depth of flavor to the peaches. However, you can omit the Grand Marnier since the peaches are strained and the liquid discarded.
Recipe Tips and Tricks
- The riper the peaches, the less time is needed in the boiling water to remove the skins easily. Conversely, if the peaches are still quite firm, they will likely need more time in the boiling water.
- There are two basic types of peaches related to the pits: freestone and clingstone. Freestone peaches have flesh that easily pulls away from the pit when the fruit is cut. The flesh adheres tightly to the pit in clingstone peaches, making it difficult to separate the two. Typically, clingstone peaches appear earlier in the season and are smaller than freestone peaches. The peaches used in this specific recipe were clingstone!
- To maximize the peach flavor in this recipe, I processed the peaches in two ways. First, I combined some peaches with sugar, i.e., macerated, to extract the excess liquid and concentrate the peach flavor. Second, I pureed the rest of the peaches, which allowed the peach flavor to be evenly distributed in the ice cream.
- For the creamiest texture, let the churned ice cream ripen in the freezer for at least four hours before serving. This allows the flavors to meld and blend.
Other Delicious Ice Cream Recipes
If you want to cool off as the days get warmer, check out these delicious ice cream recipes.
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Recipe
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Homemade No-Egg Fresh Peach Ice Cream
Equipment
- Ice Cream Machine
Ingredients
- 1 ½ pounds fresh peaches
- 1 ¼ cups (8.75 ounces, 248 grams) sugar, divided (See Tip 1)
- ¼ cup (2 ounces, 57 grams) 80-proof liquor such as Vodka or, preferably, Grand Marnier (See Tip 2)
- 1 cup (8 ounces, 227 grams) heavy cream
- 1 cup (8 ounces, 227 grams) whole milk
- ½ cup (5.5 ounces, 156 grams) Karo light corn syrup (See Tip 3)
- ½ teaspoon Kosher salt
Instructions
- Before making the ice cream, place the bowl of the ice cream machine in the freezer for at least 24 hours.
- Peel the peaches. (See Tip 4) Slice enough of the peaches into small pieces to measure one cup. In a measuring cup or mixing bowl, combine the peaches with ½ cup sugar and the Grand Marnier or other alcohol. Let stand in the refrigerator for at least 2 hours and up to 2 days.
- Roughly chop the remaining peaches and purée at high speed in a blender until very smooth, about 30 seconds. Measure 1 ½ cups of the purée. Extra purée, if there is any, can be put to another use.
- In a clean mixing bowl or large measuring cup, whisk together 1 ½ cups of the peach purée with the heavy cream, milk, corn syrup, remaining ¾ cup sugar, and salt until fully combined.
- Chill the mixture in the freezer, refrigerator, or ice bath until it is very cold, at least 45°F. Then churn in the ice cream machine according to the manufacturer's instructions.
- While the ice cream mixture is churning, strain the peach pieces to drain off the syrup. Discard the syrup.
- Add the reserved peach pieces several minutes before the ice cream is ready.
- Transfer the ice cream to an airtight container and chill in the freezer for at least 4 hours before serving.
- Yield: One Quart.
Video
Tips/Notes
- May add less sugar for the desired level of sweetness.
- If desired, you may omit the alcohol.
- If you’re concerned, Karo Light Corn Syrup clearly states on its label that it has 0 High Fructose. If you’re not sure, read the labels of other brands of light corn syrup.
- To peel peaches easily, place them in boiling water for 20 seconds, and then plunge them into ice water to stop cooking. Extra firm peaches may take more than 20 seconds.
Will says
Delicious