Favorite Summer Recipe — Peach Ice Cream
- Save Money — Have you seen the price of ice cream lately? Making your own ice cream can be significantly less expensive than the comparable store-bought ice cream.
- Size Matters — Like many grocery products, ice cream containers are shrinking. A lot. That means you are paying the same amount for LESS product.
- Control Over Ingredients — No high fructose corn syrup in this ice cream!
- It’s FUN — Kids love to measure ingredients, press the buttons on the blender, and watch the ice cream being made right before their eyes. It’s like magic!
Now, get out your stretchy pants. Here’s Mark’s famous recipe for peach ice cream. Please note that he takes his ice cream quite seriously. He does not mess around.
Homemade Peach Ice Cream
For peach syrup:
3 Large Peaches, pitted and diced
1/4 Cup Granulated Sugar
For Ice Cream:
1 Cup Half and Half
1 Large Egg
3 Cups Heavy Cream
3/4 Cup Granulated Sugar
1 Tbsp. Vanilla Extract (not imitation!)
For Peach Syrup:
Add pitted and diced peaches to blender and blend until liquified. Transfer to a small saucepan. Add 1/4 cup sugar and bring to a boil. Boil until mixture has reduced and thickened. Chill in the refrigerator.
For Ice Cream:
Combine the rest of the ingredients to the blender and blend until smooth. Transfer to ice cream machine and run cycle according to manufacturers instructions. Add the peach syrup the last minute of processing. Transfer to a freezer-safe container and let the ice cream continue to firm up in the freezer overnight. Serve with caramel topping.
Emily, do not be alarmed. We’ll be sure to save some for you when you get home *burp* …er….maybe.
