Ingredients
Scale
- 2 cups heavy cream
- 1/3 cup milk
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sugar
- 2 1/2 fresh peaches (peeled and sliced into 1-inch wedges)
- 1/2 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- Peel and slice your fresh peaches into 1-inch wedges, setting them aside. In your blender, combine the heavy cream, milk, sugar, lemon juice, vanilla extract, and sea salt. Blend on medium speed for 20-30 seconds until the sugar is fully dissolved and the mixture is smooth and well combined. I find that getting the sugar completely dissolved at this stage prevents graininess in the final ice cream.
- Add the sliced peach wedges to the blender with the cream mixture and blend on medium-high speed for 30-45 seconds until the peaches are broken down into small pieces but still have some texture—you want small chunks throughout, not a completely smooth purée. Pour the entire mixture into a shallow freezer-safe pan or baking dish (an 8×8 or 9×9-inch dish works well).
- Freeze the mixture for 1 hour. Remove from the freezer and stir vigorously with a fork or wooden spoon, breaking up any ice crystals that have formed around the edges and folding them into the center. I like to scrape along the bottom and sides where freezing happens first, then mix everything together—this helps create a smoother, creamier texture. Return to the freezer and repeat this freeze-and-stir process two more times over the next 2 hours (freeze for 1 hour, stir, freeze for 1 hour, stir again). This manual churning prevents large ice crystals from forming and keeps the ice cream smooth and scoopable.
- After the final stir, return the ice cream to the freezer for at least 30 minutes (or up to several hours) until it reaches a firm, scoopable consistency. Scoop into bowls or cones and serve immediately. If the ice cream becomes too hard, let it sit at room temperature for 5 minutes to soften slightly before scooping.
Notes
- For the creamiest texture, use ripe peaches and full-fat heavy cream.
- If you prefer smoother ice cream, blend the peaches a little longer.
- Store leftovers in an airtight container in the freezer for up to 1 week.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian