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Peach and Blueberry Ice Cream
Dive into a bowl of summer bliss with this homemade Peach and Blueberry Ice Cream! The sweetness of sun-ripened peaches melds perfectly with the tartness of fresh blueberries, creating a symphony of flavors that transports you to a sunlit orchard. Each creamy scoop is infused with a hint of vanilla and a splash of lemon juice, enhancing the natural fruit flavors and adding a refreshing zing. Perfectly indulgent, this ice cream is not just a treat; it's a sweet escape, an experience best enjoyed under the warm sun or as a delightful ending to a family gathering. With its rich texture and vibrant colors, this recipe will quickly become a seasonal favorite that you’ll cherish for years to come. Originally popularized in the Southern United States, fruit-based ice creams have been a beloved tradition, especially during peach harvest season.
Ingredients
- Ripe peaches
- 4, peeled and diced
- Fresh blueberries
- 1 cup, washed
- Granulated sugar
- 3/4 cup, adjust to taste
- Whole milk
- 1 cup
- Heavy cream
- 2 cups
- Vanilla extract
- 1 teaspoon
- Lemon juice
- 1 tablespoon
Instructions
- Begin by peeling and dicing the ripe peaches. In a blender or food processor, puree the diced peaches until smooth, creating a luscious peach puree.
- In a large mixing bowl, combine the peach puree, fresh blueberries, granulated sugar, heavy cream, whole milk, vanilla extract, and lemon juice. Stir well to ensure all ingredients are fully incorporated.
- Taste the mixture to adjust the sweetness if desired, adding more sugar if necessary.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically for about 20-30 minutes, until it reaches a soft-serve consistency.
- Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
- When ready to serve, scoop the peach and blueberry ice cream into bowls or cones and enjoy this refreshing treat!
Tips
- For an extra layer of flavor, consider adding a splash of bourbon or almond extract to the mixture before churning.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until firm.
- This ice cream pairs wonderfully with a drizzle of honey or a sprinkle of crushed graham crackers for added texture.
Dietary Information
Servings: 6 Dish Type: Dessert Prep Time: 20 minutes Chill Time: 4 hours Calories: 320 Fat: 18g Carbs: 36g Protein: 4g Sodium: 80mg Sugar: 28g
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