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Peach Ice Cream

Serves: Makes 5 cups

Ingredients:

  • 1½ cups pitted and sliced peaches
  • ¾ cup whole milk
  • 2/3 cup granulated sugar
  • pinch of salt
  • 1½ cups heavy cream
  • 1 tbsp. pure vanilla extract


Procedures:

    Put the peaches into the bowl of a food processor fitted with the chopping blade. Pulse peaches until rough/finely chopped (depending on preference). Reserve in bowl.

    In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved peaches with all juices. Cover and refrigerate 1 to 2 hours, or overnight.

    Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer and 15 minutes before serving.


Adapted from Cuisinart’s recipe guide found in the ICE-21

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