Ingredients
Scale
- 2 cups ripe peaches peeled and diced (about 3–4 peaches)
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Pinch of salt
- 2 large eggs
- 4 large egg yolks
- 1 1/4 cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- 2 tablespoons pure vanilla extract
- 1 tablespoon bourbon optional
Instructions
- In a medium bowl, combine diced peaches, 3 tablespoons of sugar, lemon juice, and a pinch of salt. Allow to sit for 20-30 minutes until juicy.
- Transfer half of the peach mixture to a small saucepan and simmer over medium heat for 5-7 minutes until softened. Remove from heat and let cool.
- Blend the cooked peaches until mostly smooth, with some texture, then set aside to cool. Keep the remaining fresh peaches in the fridge for later use.
Notes
This ice cream can be made without the bourbon if desired.
For a smoother texture, blend the cooked peaches longer, but leave some chunks for texture.
Ensure the mixing bowl and utensils are chilled to help the ice cream freeze better.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Desserts
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg