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Peach Ice Cream
Prep
20 mins
Cook
0 mins
Servings
32
Difficulty
Easy
There's nothing quite like homemade peach ice cream on a warm summer day, and this recipe is my go to because it's genuinely simple to make. Fresh peaches are packed with vitamin C and antioxidants, so you're getting real nutritional benefits alongside pure indulgence. The best part? No cooking required, just combine your ingredients and churn. Since it comes together in about twenty minutes, you can have creamy, dreamy ice cream ready before dinner. My family requests this every July when the farmer's market is bursting with ripe peaches, and once you taste the difference between homemade and store bought, you'll understand why it's worth the minimal effort.
Ella x
Ingredients
- 66 large eggs, beaten
- 33 ½ cups white sugar
- 1010 fresh peaches, pitted and chopped
- 44 cups heavy cream
- 22 cups half-and-half cream
- 22 teaspoons vanilla extract
- ¾ teaspoon salt¾ teaspoon salt
Detail level
Instructions
- 1
Mix together eggs and sugar in a large bowl until smooth; purée peaches in a blender or food processor and stir 5 cups purée into egg mixture. Stir in cream, half-and-half, vanilla, and salt, and mix well.
- 2
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
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