For many families, summer is a time of tradition. It’s simple and unique, but one of our personal favorites is to buy fresh, local peaches and churn them into homemade ice cream. This annual festivity is a non-negotiable for us, and once you try the recipe out for yourself, you’ll understand why.
Peaches, here in Arkansas, are in their harvest prime during the hot summer months of June and July. We have an orchard near us that is open to the public for peach-picking and we always count the days until they open for the season and we can get our hands on some of the amazing fruit.
When it comes to homemade ice cream, we have a “tried and true” recipe that we like to always stick to. It can be adapted to using any fruit, but we personally prefer peaches and the flavor profile it produces in conjunction with the Bourbon Barrel Aged Vanilla Extract. This recipe is quick, easy, and always yields great results!
Homemade Peach Ice Cream Recipe
Ingredients
-4 cups of puréed peaches (no need to peel/skin)
-2 cups of milk
-1 3/4 cups of sugar
-1/2 teaspoon of salt
-2 cups half and half
-2 tablespoons Bourbon Barrel Aged Vanilla Extract
-4 cups whipping cream
-Ice Cream Salt (if machine requires)
Equipment Required
-A Pot (large enough to hold 4 quarts liquid)
-Ice Cream Maker/Machine
-Ice Cream Can/Compartment (compatible to your machine)
Recipe Notes
-Scald the milk until bubbles form around the edge of a pot, then remove from heat.
-Add the sugar and salt, then stir until dissolved.
-Stir in the half and half, the Bourbon Barrel Aged Vanilla Extract, and the whipping cream.
-Cover and refrigerate for 30 minutes.
-Remove from the refrigerator, then mix in puréed peaches until thoroughly combined.
-Pour mixture into your ice cream can/compartment and begin freezing method as directed by your personal ice cream maker/machine.
This completed recipe makes 4 quarts of ice cream, but can be modified to best suite
your needs.
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