By Katie, Contributing Writer
Simple peach ice cream, it’s the prefect summer treat! There are few things better than fresh peaches and ice cream in the summer. That is why I decided it was time to marry the two for this creamy, frozen dessert. Hot summer days always seen to be better when you can enjoy a bowl of fresh homemade ice cream.
I was raised in the Central Valley of California where in my opinion we have the best peaches around, sorry Georgia. Every week in late July through the end of August my favorite organic farmer and his wife sell their peaches at the local farmer’s market. There are so sweet, tender and juicy. There is no way I can ever eat one that has been sold in the store since I know what the fresh ones taste like. I buy a large amount each summer to can, freeze and dry to enjoy throughout the year.
There is a lot to be said about eating fruit locally and in season. Idealistically I would eat all my fruits and vegetables from farmers just down the road, but there are some things I just can’t find. What I do know is that fresh, local grown fruit is bursting with flavor and nutrition since it is picked at its prime like the peaches I buy. That’s not to say that you couldn’t find tasty peaches in the store, I just haven’t been successful. Frugal peach tip: I generally buy “bruised fruit” or “seconds” to save on cost when I am preserving or cooking with peaches.
This simple peach and honey takes only a few minutes to get prepped because it uses all fresh and mostly raw ingredients. I used yellow peaches but you could use nectarines or white peaches instead. White peaches have a more mild but sweeter flavor and are still delicious, I like the little punch of acid that comes from the yellow peach. You could make this dairy-free by substituting the cream and milk with two cans of full-fat coconut milk. You can also add more honey for a sweeter version. I used raw orange blossom honey because of its light and floral taste but any kind will do. How ever you make this ice cream, it’s sure to please!
This recipe does use raw eggs. You can read some of the safety concerns, and benefits to them here. If you feel uncomfortable using raw eggs, or don’t have a good source of them, feel free to leave them out. I used raw milk and cream in my recipe, but feel free to use store-bought as well.
This recipe does require the use of an ice cream maker. We recommend them highly! This ice cream maker is affordable and durable too.
Other Ice Cream Recipes on The Nourishing Gourmet:
- Mexican Chocolate Ice Cream (Dairy-free)
- Lemon Earl Grey Sorbet
- Chai Coconut Milk Ice Cream
- Double Chocolate Chip Cookie Dough Ice Cream
- Mounds Candy Coconut Milk Ice Cream
- 2 cups raw cream (or heavy cream)
- 1 cup whole raw milk (or organic whole milk milk)
- 1 large yellow peach, peeled and quartered
- 1 large yellow peach, peeled and diced
- ¼ cup raw honey
- 2 egg yolks (preferably from pastured hens, optional)
- 1 tsp vanilla extract
- Blend the cream, milk, honey, egg yolks, vanilla and quartered peach on high until smooth.
- Pour the mixture into your ice cream maker and freeze per the manufacturer’s instructions. Once the ice cream begins to thicken, add the remaining chopped peaches, continue to churn until done.
- Pour or scoop the ice cream into a glass dish., cover and freeze for at least two hours to ripen (or firm up) the ice cream.