Imagine a dessert that captures the essence of a sun-drenched orchard, where ripe peaches dance with rich brown sugar in a creamy symphony of flavor. This Peach and Brown Sugar Ice Cream isn't just a recipe—it's a ticket to summer bliss that will transport your taste buds to a world of pure, luxurious delight. With just a few simple ingredients and a touch of culinary magic, you'll create a homemade treat so irresistible, store-bought ice cream will become a distant memory.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, pureed
- 1/2 teaspoon salt
Instructions
- In a medium saucepan, combine heavy cream, whole milk, brown sugar, and salt. Warm the mixture over medium heat, stirring constantly until the brown sugar completely dissolves.
- Remove the cream mixture from heat and whisk in vanilla extract. Allow the mixture to cool to room temperature, stirring occasionally to prevent skin from forming on top.
- While the cream mixture cools, wash and slice fresh peaches. Puree the peaches in a blender or food processor until smooth and free of chunks.
- Once the cream mixture has cooled, stir in the fresh peach puree until fully incorporated, creating a smooth, uniform mixture.
- Cover the mixture and refrigerate for at least 2 hours or overnight to ensure the base is completely chilled. This helps create a smoother, creamier ice cream.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, smooth the top with a spatula, and cover tightly with plastic wrap or a lid.
- Freeze for at least 4 hours or overnight to allow the ice cream to firm up before serving. Let it sit at room temperature for 5-10 minutes before scooping for easier serving.
Tips
- Choose Peak-Season Peaches: For the most intense flavor, select ripe, fragrant peaches at the height of summer. Slightly soft peaches with a deep, sweet aroma will yield the best puree.
- Chill is Key: Ensure your cream mixture and peach puree are thoroughly chilled before churning. A cold base results in smoother, creamier ice cream with smaller ice crystals.
- Strain for Smoothness: For an ultra-smooth texture, consider straining the peach puree through a fine-mesh sieve to remove any fibrous bits.
- No Ice Cream Maker? No Problem: If you don't have an ice cream maker, you can use the "no-churn" method by whipping the cream and folding in the other ingredients before freezing.
- Storage Tip: Cover the ice cream surface with plastic wrap directly touching the surface to prevent ice crystals from forming during freezing.
Nutrition Facts
Calories: 616kcal
Carbohydrates: 53g
Protein: g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 126mg
