Fresh Peach Ice Cream
Author: Lorrie Gauthier
Recipe type: Dessert
Prep time:  45 mins
Total time:  45 mins
Serves: 6 cups
If you can get organic cream, use it. It has no additives that could change the texture of the ice cream. It's just cream and no gums. If you don't have an ice cream churner you can blend all in a blender or food processor and freeze. It won't be exactly the same but it's just as yummy.
  • 9 fresh peaches, peeled and mushed by hand into a bowl
  • 1⅓ cups granulated sugar
  • lemon juice or True Lemon to equal one lemon
  • 1½ tsp. vanilla extract (use dried vanilla or fresh from the pod for looks)
  • ¼ tsp. almond extract
  • 2 cups of organic cream
  1. Mix the peaches, sugar, lemon and extracts together in a large bowl and let sit for 20 minutes. The peaches will release juices and dissolve the sugar. If you have too many large chunks mash them up. You could use a food processor but I like pieces in my ice cream.
  2. Place in your ice cream maker along with the cream and churn for 20 minutes or so (for Kitchen Aid ice cream attachment) until you have a very thick, soft consistency.
  3. Place in a container, cover the ice cream surface with saran wrap and put a lid on it. Freeze for around 6 hours.
  4. My yield is a guesstimate.