peach ice cream Homemade Easy Recipe

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Prepare the Peaches: In a small saucepan, combine the diced peaches, 1/2 cup sugar, and water. Cook over medium heat, stirring occasionally, until the peaches soften and the mixture thickens slightly (about 8-10 minutes).
Remove from heat and stir in the lemon juice. Allow the peach mixture to cool completely to room temperature, then chill in the refrigerator for at least 1 hour.
For Churn Method: In a large bowl, whisk the chilled heavy cream until soft peaks form. Gently fold in the chilled sweetened condensed milk and vanilla extract until just combined.
Fold in the chilled peach mixture (including any syrup) until marbled throughout. Churn in your ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency.
Transfer to an airtight container and freeze for at least 4 hours to firm up.
For No-Churn Method: Follow steps 1 and 2 to prepare the cooled peach mixture.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract.
Gently fold in the chilled peach mixture until marbled. Do not overmix.
Transfer to a loaf pan or freezer-safe container, cover tightly, and freeze for a minimum of 6 hours, or until firm.

For the best flavor, use ripe, in-season peaches. Frozen peaches can work in a pinch, but thaw them completely before cooking.
If you prefer a smoother texture without chunks, blend half of the cooked peach mixture before folding it into the cream base.
For a richer flavor, steep 1/2 teaspoon of almond extract along with the vanilla extract.