This weekend, I made homemade peach ice cream with turbinado sugar, condensed milk, lemon juice, almond extract, mexican vanilla, pink salt, & whipping cream. When fresh peaches are in season, make the most of it with a batch of cool, peach ice cream.
- -2-1/2 c. chopped peaches (or 600 g. of mashed/pureed peaches)
- -1/2 c. granulated sugar
- -1 can of condensed milk (14 oz)
- -2 c. heavy whipping cream
- -1 cup milk (or evaporated milk)
- -1 Tbsp. lemon juice
- -1 tsp. vanilla extract
- -1/2 tsp. almond extract
- -1/8 tsp. salt
To skin your peaches, first dunk them into boiling water for 20 seconds then immediately remove them. Place them in a bowl of ice water and the skins should slip off easily.
Next chop your peaches, place in bowl, add sugar, and stir. Let sit for 5 minutes to macerate as the sugar dissolves. (for chunkier ice crea, set aside a cup of peaches that are not cut as finely to add after being in the ice cream maker for 5 minutes.
Add can of condensed milk, heavy cream, evaporated milk, juice, both extracts, and a pinch of salt. Stir well
Pour into ice cream maker and follow your device's instructions (I use a cuisinart ice cream churn and it takes about 30 minutes to set).
After the machine has had time to work your ice cream mixture is should become more set, like a soft-serve style. However, you ought to put it in the freezer for 3 hours or overnight so it can really be ready to serve. Be sure to move your ice cream into a freezer safe container with a tight fitting lid before it goes in to freeze. Should be scoopable and firm after a night chilling, ready to serve and enjoy the next day!
