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.

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.