Homemade Peach Ice Cream

 Ingredients

• 4 ripe peaches, peeled and diced
• ¾ cup sugar
• 1 tbsp lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Prepare the peaches: Add diced peaches, ¼ cup sugar, and lemon juice to a bowl. Let sit for 15–20 minutes.
2. Blend: Mash or blend the peaches until mostly smooth, leaving a few small pieces for texture.
3. Make the base: Whisk together heavy cream, milk, remaining sugar, vanilla, and salt until the sugar dissolves.
4. Combine: Stir the peach mixture into the cream mixture.
5. Chill: Cover and refrigerate for at least 2 hours.
6. Churn: Pour into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes.
7. Freeze: Transfer to a container and freeze for 4–6 hours, or until firm.
8. Serve: Let it sit at room temperature for 5–10 minutes before scooping. Top with fresh peach pieces if desired.

 No ice cream maker? Pour the mixture into a shallow freezer-safe container and freeze, stirring vigorously every 30–45 minutes for about 3 hours to help keep it creamy.