Homemade Peach Ice Cream????????

Homemade Peach Ice Cream????????

 

Ingredients:

• 2 pounds fresh peaches – peeled, pitted and chopped

• 1 cup white sugar

• 1 pint half-and-half cream

• 1 14 oz. can sweetened condensed milk

 

 

 

• 1 12 fluid ounce can evaporated milk

• 1 teaspoon vanilla extract

• 2 cups whole milk, or as needed

 

Directions:

1. Dice peaches and mix with sugar in a bowl. Let it sit while you prepare the other ingredients.

 

 

2. In a separate bowl, combine half & half, sweetened condensed milk, evaporated milk, and vanilla. Then add the peaches and sugar mixture. Stir everything together.

3. Pour the mixture into a gallon ice cream freezer container. Add enough whole milk to fill the container up to the fill line, which is about 2 cups.

 

 

 

4. Follow the manufacturer’s instructions to freeze the ice cream.

5. Cooling the container before adding the mixture will help the ice cream harden faster.

 

Notes:

You can use this same recipe with other fruits like strawberries, blackberries, bananas, raspberries, blueberries, and more. Enjoy your homemade ice cream!

 

 

 

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**Strawberry Vanilla Bean Ice Cream**

 

This homemade ice cream blends the natural sweetness of strawberries with the creamy, aromatic touch of vanilla bean for a refreshing treat that’s perfect for any occasion!

 

**Ingredients:**

– 2 cups fresh strawberries, diced

– ½ cup granulated sugar (for the strawberries)

– 1 vanilla bean

– 2 cups heavy cream

– 1 cup whole milk

– ½ cup granulated sugar (for the cream mixture)

– 4 large egg yolks

– 1 tsp vanilla extract

 

**Directions:**

1. **Prepare the Strawberries:**

Mix diced strawberries with ½ cup sugar in a bowl. Let sit for 30 minutes to release juices, then mash gently with a fork.

 

2. **Infuse the Vanilla Cream:**

Split the vanilla bean lengthwise and scrape out the seeds.

In a saucepan, combine heavy cream, milk, vanilla bean seeds, and the pod. Heat until it simmers, then remove from heat and steep for 15 minutes. Discard the vanilla pod.

 

3. **Make the Custard Base:**

In a separate bowl, whisk egg yolks and the remaining ½ cup sugar until pale yellow and slightly thickened.

Gradually whisk the warm cream mixture into the egg yolks, ensuring you don’t cook the eggs.

 

4. **Thicken the Mixture:**

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).

Remove from heat and stir in vanilla extract. Cool to room temperature.

 

5. **Combine with Strawberries:**

Fold the mashed strawberries and their juices into the cooled custard mixture.

 

6. **Churn the Ice Cream:**

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

 

7. **Freeze and Serve:**

Transfer the churned ice cream to a container and freeze for at least 4 hours. Scoop and enjoy!

 

**Prep Time:** 15 minutes | **Total Time:** ~4 hours (including freezing)

**Servings:** 6–8

 

**Tips:**

– Add small ch