Slow-churn homemade fresh peach ice cream with chunks of waffle cone to make for the perfect summer dessert.
Homemade Ice Cream. It’s that season you guys! I honestly don’t even ice cream much. 🙊 We usually don’t keep ice cream in the freezer and for some reason when the kids are wanting ice cream and we out out to get it, I usually pass. BUT, dare someone say homemade ice cream and I am on that like bugs on a windshield. Throw in a little brownie and you might as well forget supper cuz I don’t need it. Haha! 😉 Actually, I am thinking peach ice cream would be a great way to complete this Salmon With Lemon and Thyme.
Pretty sure, if I just ate this for supper I wouldn’t quit and I would end up needing about 50 laps+ around the track!
This ice cream is a reeeeeaal treat! I am not going to say it’s quick because it’s not. If I wanted quick ice cream, then I would probably go to the store and buy it. Homemade ice cream needs to be treated with a little extra TLC, in my opinion. Plus, I only make it maybe once a summer and if I’m lucky twice so I actually find the process really fun! Except when I am trying to take photos of the fastest melting ice cream EVER!! 😏
Soo, that is why I am OK with putting some time in to make this incredible tasting slow-churn homemade peach ice cream! Believe me, it is so worth it. There is a shortcut to cut down prep time for this recipe, though. Using pasteurized eggs saves almost 30 minutes by not having to cook the cream and egg mixture —Bonus!!
I also can not get away from the churning process for homemade ice cream. I just think it gives ice cream that OMG factor! I absolutely love using the ice cream maker (affiliate link) bowl with my KitchenAid mixer. So convenient!
And like I said before I don’t eat ice cream that often so when I do I want it to be the BEST!!
I just love eating this peach ice cream on those little sugar cones you can get at the store. They are so not fancy but so tasty!!
Or this way too! Either way this Slow Churn Homemade Peach Ice Cream hits the spot, especially on a steaming hot summer day!! ☀️
- 2½ cups half n half
- 2½ cups heavy whipping cream
- 8 egg yolks
- 1 cup sugar + 2 teaspoons
- 4 teaspoons vanilla
- ⅛ teaspoon coarse salt
- 2 cups fresh, ripe peaches, peeled and sliced or coarsely chopped
- 2 sugar cones, crushed
- In a medium saucepan, heat half n half until steamy but not boiling, stirring frequently.
- Remove from heat and set aside.
- Place egg yolks and sugar in stand-up mixer bowl. Using wire whip and low speed, mix for about 30 seconds.
- Add half and half gradually-about ½ cup every 15 seconds or so.
- Return mixture to saucepan and cook over medium heat. Let mixture get hot enough for little bubbles to form around the edge and then remove. Do not boil. Stir constantly through this process.
- Transfer mixture to a large bowl and add in whipping cream, vanilla, and salt.
- Cover and chill for 2 hours.
- Assemble ice cream maker according to manufacturer's instructions. On lowest speed, pour mixture into bowl-use a bowl with a spout to make this step easier. Churn for recommended amount according to manufacturer's instructions and add peaches during last 5 minutes of churn time. Slice peaches after starting to churn ice cream and if desired add 2 teaspoons sugar to a bowl with peaches and stir.
- Mix in crushed sugar cones.
- Serve immediately or store in airtight container in the freezer.
Start with adding pasteurized eggs and sugar to stand-up mixer bowl and proceed with instructions eliminating cooking half n half and egg mixture on the stove since using pasteurized eggs.
Will mix above ingredients for 30 seconds on low and then gradually add half n half that has not been heated on the stove.
Transfer mixture to a large bowl and add in whipping cream, vanilla, and salt. Stir until combined.
At this point you can start churning ice cream with ice cream maker since mixture is cold.
This method takes 30 Min to Make Ice Cream