It’s peach season here in Phoenix and for the next six weeks we will be eating, sleeping and dreaming of peaches. That’s not necessarily a bad thing, unless of course you take your kids peach picking and they come out with 17 pounds.
17 pounds.
And so it started – we made Peach Pie, Peach Muffins, Peach Ice Cream…. and we still have peaches leftover, with more coming next week.
This ice cream is so easy to make, amazingly delicious, and perfect to pair with peach pie. I can’t remember the last time we bought ice cream – probably because the ice cream in the store really isn’t “Ice Cream” — just a quart of random ingredients that, when made, appear to look “like” ice cream.
Organic Ice Cream is an option, but to make your own is less and more gratifying – so as an occasional treat we’ll do this instead.
Do you know that KitchenAid has an Ice Cream Maker Attachment? It truly makes it a breeze. If you aren’t able to get the attachment for your mixer, then you can pour your ice cream in a glass dish and set in the freezer – check on it every 30-45 minutes and stir, it’ll become frozen with time. Then let sit out for 10 minutes or so before dishing out.
What we did to make this ice cream was really easy – while we made peach muffins, we had to cut up peaches. The peaches that were “to soft” we cut around the pit and put in a bowl (skin and all). After a heaping FULL cereal bowl, we poured the mushy mixture in the food processor to puree.
If you shop at Costco, you can pick up 64 oz {Organic} Half & Half for $6, or 64 oz {Organic} Heavy Cream for $9.99. The Heavy Cream is obviously higher in fat, but is a great way to thicken up Broccoli Soup, and use in recipes. Low fat isn’t always the best option… and although Heavy Cream will pack more of a punch in the fat department, you won’t be tempted to eat quite as much.
- 2 C. Raw Milk
- 2 C. Heavy Cream
- 1/4 C. Raw Honey (warmed slightly)
- 2 tsp Pure Vanilla Extract
- 3 large Fresh Peaches or 10 small Fresh Peaches
- Prepare the peaches ... by removing the pit. Peeling is not necessary - keep them ina huge bowl until you are done.
- Puree the peaches in a food processor - they will be a bright red/orange color.
- In a large bowl, add the cream, milk, honey and vanilla. Whisk well.
- Add the puree and whisk/stir until dissolved.
- Taste for sweetness - if you feel like it needs a little more sweetener, then add 1-2 Tbsp sugar and whisk until dissolved.
- Pour into your ice cream maker (KitchenAid Attachment) & follow the freezing directions.
- OR, pour into a 9x13 casserole dish and put in the freezer.
- If you opt to use a casserole dish and not an ice cream maker, you will need to check on the ice cream every 30-45 minutes and give it a stir as it freezes. After 4-5 hours, take out, and let sit 10 minutes, then use an ice cream scoop to gently scoop off the top.
- We prefer to use raw honey in our ice cream, but if you prefer to use granulated sugar, swap out in equal parts.
Checkout more recent Instant Pot Recipes… see 10 Reasons why we invested in an Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!
Have lots of Peaches? See the Peach Muffin Recipe, too!
[…] better to use when they are ripe – full of flavor, and great for lunchboxes. You can make Peach Ice Cream, Peach Streusel Muffins, Peach Pie, Peach Fruit Tart… the list goes […]