Easy Peach Ice Cream
Luscious clouds of sweetened whipped cream folded into fresh peach purée brightened with lemon. And it can be pulled together in no time at all!
Equipment
- Electric mixer
- Immersion blender or blender
- Freezer proof container
Ingredients
- 6 peaches peeled and sliced
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup whipping cream
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Using an immersion blender or a blender, purée the peaches with the lemon zest and lemon juice until smooth. Measure out 1-½ cups of purée.
- In a separate bowl, whip the cream until it begins to thicken. Add the powdered sugar and the vanilla extract. Continue beating until stiff peaks form.
- Fold the peach purée into the whipped cream, taking care not to deflate the cream.
- Transfer the ice cream base to a freezer proof container. Freeze for 3 to 4 hours until set.
Notes
Peaches contain a fair amount of water so this ice cream will freeze solid overnight. Just let it set at room temperature for about 10 minutes, or until soft enough to scoop.