Go Back
+ servings
Print Recipe
4 from 4 votes

No-Egg Creamy Georgia Peach Ice Cream

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.
Prep Time1 hour
Resting Time4 hours
Total Time5 hours
Course: Dessert
Cuisine: 4th of July, American
Servings: 8 servings
Calories: 352kcal

Ingredients

  • 1 ½ pounds fresh peaches
  • 1 ¼ cups (8.75 ounces, 248 grams) sugar, divided
  • ¼ 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
  • ½ cup (5.5 ounces, 156 grams) light corn syrup
  • ½ teaspoon Kosher salt

Instructions

  • 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 ½ 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 ½ cups purée. Extra purée, if there is any, can be put to another use.
  • In a clean mixing bowl, whisk together 1 ½ cups peach purée with heavy cream, milk, corn syrup, and remaining ¾ 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.

Notes

  1. To easily peel peaches, place in boiling water for 20 seconds; immediately plunge into ice water to stop cooking.

Nutrition

Calories: 352kcal | Carbohydrates: 58g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 183mg | Potassium: 224mg | Fiber: 1g | Sugar: 56g | Vitamin A: 765IU | Vitamin C: 5.8mg | Calcium: 62mg | Iron: 0.2mg