I haven’t bought industrial ice cream for years and I make them homemade. They are simple, the cream is made very fast and, if you also have a freezer, the work is minimal. As in summer we have some delicious fruits, I like to take advantage of them to make varied flavors and from there comes this peach ice cream recipe.
If you don’t have an ice cream maker at home, remember to beat the ice cream every little time. During the first hour, it is even convenient for you to do it every 10 minutes, and then space the time until it freezes. This will prevent crystallization, and you can enjoy a good creamy ice cream.
For 4 people
- Ripe red peach 255 g
- Lemon juice a few drops
- Soft honey, 1 tablespoon
- 100 g sugar
- Essence of vanilla 1 teaspoon
- Liquid cream to mount 200 ml
How to make peach ice cream
- Total time25 m
- Elaboration25 m
- 6 hour rest
We wash and dry the peaches. We remove, with the help of a sprig, some part if it is bad and chop the rest, discarding the bone, in a bowl. We put the drops of lemon, honey and sugar and let stand for 15 minutes.
After the time we add the essence of vanilla and cream to the mixture. We crush everything with the turmix until obtaining a very fine and lump free puree. We pass to a jar and refrigerate until the cream is cold. At this point, if we have ice cream maker, we will follow the manufacturer’s instructions, and if we make the ice cream manually, we beat it every little time until it freezes.
Once the ice cream is made, to keep it in perfect condition, cover with a piece of baking paper and cover very well. This type of homemade ice cream should be consumed for a maximum of four days.
What to accompany peach ice cream?
The peach ice cream can take the whole year if you use canned peaches for processing, but is ideal in summer and do take advantage of fresh peaches to do so. We can accompany it with a light chocolate sauce, or fruits that contrast in color and flavor, such as blueberries.