Happy 4th of July!
Me and my yellow lab Airlie
The 4th of July brings back so many memories of my childhood. I think about spending all day at the pool, cooking out with family and friends and then watching fireworks that were pretty good for our small town. I think this holiday truly helps me appreciate growing up in a small town – we definitely went all out! There’s nothing more American, in my opinion, than homemade peach ice cream. I remember making it with my grandmother DaGa and Aunt Susan in an old-fashioned ice cream maker. Luckily we had an abundance of peaches growing up because there was a peach orchard near Aunt Susan’s house.
This past weekend I went down to visit my parents in Wilmington, North Carolina and my mom and I decided we had an itch for some peach ice cream. She had just picked up a huge basket of juicy white peaches from the NC State Farmer’s Market and I love any excuse to use my ice cream maker attachment for my Kitchen Aid mixer! While I do love true old-fashioned ice cream, I attempted to make it slightly healthier (especially since it’s bathing suit season!).
To make Perfect Peach Ice Cream you’ll need:
- about 2 pounds fresh peaches (I recommend very ripe peaches for more flavor)
- 1/2 cup heavy cream
- 1 cup fat-free half and half
- 1 cup skim milk
- 1/2 cup agave nectar
- 3 tsp vanilla
- an ice cream maker
First, peel your peaches and cut them into chunks,taking the pit out (obviously). Once you have about 2 cups of peaches…
Use use an immersion blender, regular blender, or food processor to chop up the peaches a bit more. I like a bit of chunk so I did not puree it.
Next, add the 1/2 cup heavy cream, 1 cup half and half, and 1 cup milk to the peaches and mix.
Then for some sweetness add in the 1/2 cup agave nectar. If you do not have agave nectar you can do 1 cup sugar or even 1/2 cup Truvia if you’re trying to be healthy.
Add in the 3 teaspoons of vanilla and stir the mixture. Then let ice cream mixture sit in the refrigerator for about 1 hour to chill.
Finally, add the mixture to your ice cream maker. The amount of time you let it run will depend on the ice cream maker you have. I did about 20 minutes. It will still be somewhat creamy, so put it into a plastic container and chill for about 1 more hour in the freezer. Serve and enjoy!