Alright, I confess– my Nana and your grandma’s peach ice cream recipes probably aren’t the same. Heck, this one isn’t even my Nana’s. Honestly, I never saw a recipe! She measured with her heart and we waited ever so patiently in damp swimsuits for that electric churn to finish that ice cream on hot summer days at the river (Rivah if you’re southern). Read on for my peaches and cream ice cream, a take on my Nana’s homemade peach ice cream machine recipe.
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Peaches and Cream Ice Cream
This peaches and cream ice cream machine recipe uses rich real raw milk cream but it can be altered to use pasteurized milk and heavy whipping cream with no problem. I believe my Nana’s peach ice cream included a can of sweet and condensed milk.
Ice cream mixture
1 1/2 cup whole milk
3/4 cup sugar
1 1/2 cup heavy whipping cream
1/8 tsp salt
1/2 tbsp vanilla extract
Ice Cream Machine extras
1 cup of rock salt
ice… amount: enough to cover half of the machine’s insert
Peach Puree
1 1/2 cup peaches (peeled, stone removed, sliced)
3 tbsp maple syrup
1/8 tsp salt
Add all peach puree ingredients in a blender or smoothie maker and blend well until smooth.
Ice Cream Machine Instructions
First, prepare ice cream machine metal insert as directed in your machine’s instructions. Generally, the insert needs to freeze for about 45 minutes. This isn’t an optional step. Freeze the insert.
In a standing mixer or a mixing bowl with a hand held mixer, add milk and sugar into the bowl and mix for 1 minute on a medium-low speed using the whisk attachment. Then allow the mixture to sit for about 15 minutes. This will allow the sugar more time to dissolve. Lots of stirring helps sugar to dissolve faster.
After 15 minutes, whisk the milk-sugar mixture together again then add the rest of the ingredients to the bowl. Now mix all the ingredients together for at least 2 minutes on medium-low speed.
Next, place the mixture in the bowl into the refrigerator for at least 30 minutes.
After 30 minutes, remove the mixture from the fridge and use a spoon or a hand held whisk to incorporate the mixture again. Then remove the insert from the freezer and pour the ice cream mixture into the insert and add the paddle inside the insert.
Now place the lid to the insert securely on and the insert into the ice cream machine. Then add a layer of ice, 1/2 cup of rock salt, then more ice, and finally 1/2 cup more of rock salt. Plug in the machine and allow the ice cream to churn for 45 minutes.
Peach Puree added into the cream Instructions
While the ice cream is churning, use this time to make the peach puree. Add all of the peach puree ingredients into the blender and blend into a smooth puree. Put the puree into the fridge to cool while ice cream churns.
After 45 minutes, unplug the machine and remove any pieces necessary to see the ice cream mixture. (Tip: be sure to brush any rock salt off the lid of the insert so none accidentally falls into the mixture when you peek inside.) Check the ice cream mixture for texture. If it appears to still be mostly liquid, continue to churn it for 15 more minutes. Add more ice and rock salt if needed.
Once the ice cream has churned for no more than 1 hour, use a long handle spoon to mix up the ice cream mixture.
Now spoon out about half of the ice cream into a container then about half of the peach puree into the container. Use a butter knife to swirl the peach puree into the ice cream. Repeat ice cream and peach puree and swirl again with the last half.
Finally, put the peaches and cream ice cream container into the freezer for about 3-4 hours before serving. Otherwise it will be more of a soft serve texture.
This peaches and cream ice cream recipe is best when allowed to freeze for over 8 hours or overnight. This makes for a better scoop.
Note: churning the ice cream for more than 1 hour make result in a separation of fat from water content in the whipping cream that can leave a “buttery” feeling in the roof of your mouth.
Nostalgia in a bowl or cone?
Serve your delicious homemade peaches and cream ice cream in a bowl with a spoon or in a sugar cone.
Spending summers down at the rivah meant reaching under that pine cabinet for the blue box of sugar cones for Nana to use that metal ice cream scooper to plop 2 scoops onto our cones. Then out the door we went again to devour our ice cream cones with cream dripping down our forearms. The mess didn’t matter though. We were about to jump back into the river for another few hours of swimming and playing with cousins.
A simpler time in life that this homemade peaches and cream ice cream recipe teleports me right back to every time I churn up a batch.
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Scoop (also great for scooping equal cookies!)
More homemade ice cream recipes
Old Fashioned Creamy Vanilla Ice Cream
Homemade Chocolate Ice Cream (variation: coffee chocolate ice cream!)
Blueberry Cheesecake Ice Cream
More great homemade treats for ice cream
Gummy candies (for the kids)
Follow along for more homemade recipes
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Peaches and Cream Ice Cream Machine Recipe
Ingredients
Equipment
Method
- Ice Cream Machine Instructions
- First, prepare ice cream machine metal insert as directed in your machine’s instructions. Generally, the insert needs to freeze for about 45 minutes. This isn’t an optional step. Freeze the insert.
- In a standing mixer or a mixing bowl with a hand held mixer, add milk and sugar into the bowl and mix for 1 minute on a medium-low speed using the whisk attachment. Then allow the mixture to sit for about 15 minutes. This will allow the sugar more time to dissolve. Lots of stirring helps sugar to dissolve faster.
- After 15 minutes, whisk the milk-sugar mixture together again then add the rest of the ingredients to the bowl. Now mix all the ingredients together for at least 2 minutes on medium-low speed.
- Next, place the mixture in the bowl into the refrigerator for at least 30 minutes.
- After 30 minutes, remove the mixture from the fridge and use a spoon or a hand held whisk to incorporate the mixture again. Then remove the insert from the freezer and pour the ice cream mixture into the insert and add the paddle inside the insert.
- Now place the lid to the insert securely on and the insert into the ice cream machine. Then add a layer of ice, 1/2 cup of rock salt, then more ice, and finally 1/2 cup more of rock salt. Plug in the machine and allow the ice cream to churn for 45 minutes.
- Peach Puree added into the cream Instructions
- While the ice cream is churning, use this time to make the peach puree. Add all of the peach puree ingredients into the blender and blend into a smooth puree. Put the puree into the fridge to cool while ice cream churns.
- After 45 minutes, unplug the machine and remove any pieces necessary to see the ice cream mixture. (Tip: be sure to brush any rock salt off the lid of the insert so none accidentally falls into the mixture when you peek inside.) Check the ice cream mixture for texture. If it appears to still be mostly liquid, continue to churn it for 15 more minutes. Add more ice and rock salt if needed.
- Once the ice cream has churned for no more than 1 hour, use a long handle spoon to mix up the ice cream mixture.
- Now spoon out about half of the ice cream into a container then about half of the peach puree into the container. Use a butter knife to swirl the peach puree into the ice cream. Repeat ice cream and peach puree and swirl again with the last half.
- Finally, put the peaches and cream ice cream container into the freezer for about 3-4 hours before serving. Otherwise it will be more of a soft serve texture.
- This peaches and cream ice cream recipe is best when allowed to freeze for over 8 hours or overnight. This makes for a better scoop.
Notes
More ice cream machine recipes at www.johnsonhomeNC.com
