cups fresh or frozen peaches diced tablespoons lemon juice cups sugar divided cups whole milk cups heavy cream teaspoons pure vanilla extract
In a small bowl, combine the peaches with the lemon juice and 1/2 cup of the sugar. Stir until combined and set aside for at least two hours. Strain the peaches through a colander and reserve any juice. Set aside half the peaches and puree the rest.
In a medium mixing bowl, whisk together milk and remaining sugar just until sugar is dissolved.
Add the heavy cream, reserved peach juice, pureed peaches and vanilla.Pour the mixture into a prepared ice cream maker. Churn according to manufacturer’s instructions.
About five minutes before mixing is complete, add the remaining chopped peaches. For a firmer consistency, transfer the ice cream to an airtight freezer container and freeze for about two hours.
172 kcal per serving
8 g per serving
26 g per serving