The faster it freezes and churns, the smaller the ice crystals will be, resulting in a creamier ice cream. Ice cream is made up of mostly ice crystals as it churns, the churning paddle is constantly scraping ice crystals off of the sides of the freezer bowl and incorporating them into the ice cream mixture until the entire mixture is frozen. More often, though, the ice cream may not be freezing fast enough. That said, I have never had to do this myself. If you suspect that this is the problem, you can cook the fruit mixture down in a saucepan on the stovetop to remove the excess moisture before adding it to your ice cream.

Then remove the lid.Įxpert Tips and Recipe FAQ's How Do You Make Fruit Ice Cream Not Icy?įirst off, what kind of milk are you using? Although you can use 2% milk or even 1% milk for this recipe, whole milk will produce a superior ice cream with a creamier, smoother texture that can't be had with any other milk.Īnother possibility is that your fruit is too watery, and the excess water is freezing up in the mixture. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. This should signal that the ice cream is completely frozen. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.You'll want to keep it topped off with ice and more rock salt as the ice melts. You will need to stay with it, though, so you can monitor it closely. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with more rock salt when all of the ice has been added.Adding a bit of water will help it keep turning. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Crush a big bag of ice, gradually pouring ice around the canister.Put the lid on, and place the metal canister down into the bucket of your ice cream maker.You can also read our complete guide to the old-fashioned ice cream maker for more tips and suggestions. While I always advise you to follow manufacturer instructions for your specific ice cream maker, here are a few tips. If they're fresh peaches, you'll need to wash, peel, and pit the peaches before crushing them with a blender if you don't have a blender, you can always just mash them up really well with a potato masher.įreezing the peaches and cream mixture to make old-fashioned peach ice cream is fairly easy, especially once you get it going. We store ours in the garage (or sometimes the pantry), so we always have to wash it before we use it.Īlso, prep your peaches. Rock Salt – While you can find rock salt online and smaller bags or boxes at the grocery store, sometimes you can get a bigger and less expensive bag at a hardware store or feed store.įirst of all, make sure your ice cream freezer, especially the canister, is washed out well.Whole Milk – Although you can use 2% milk or 1% milk in a pinch, I highly recommend that you use whole milk, because it will make your ice cream much more creamy.Peaches – You can use fresh or frozen peaches, although I highly recommend using fresh, ripe peaches when they're in season.Evaporated Milk – If you prefer, you can substitute regular milk, but I prefer evaporated milk.Sweetened Condensed Milk – This makes a delicious old-fashioned peach ice cream with condensed milk.

Vanilla Extract – I prefer to use a 100% real vanilla extract rather than imitation vanilla.

Then just whisk everything else in as I explain in the recipe card below. You can temper the eggs with the condensed milk, evaporated milk and whole milk in this recipe, following the instructions in the post that I linked to above. This is a great guide on how and why to temper eggs for custard-based ice creams. That said, some people prefer to temper and heat the eggs up to at least 160✯ in order to prevent any possible food poisoning. But we have personally always used raw eggs and have never had any problem.

Eggs – If you choose to use raw eggs, do keep in mind that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Last but not least, it's always nice to not have to buy ice cream.

My kids ask for homemade ice cream every year when the weather turns hot!

It makes a refreshing treat that's perfect for the summer months.

This old-fashioned ice cream is soft and creamy with unbeatable fresh peach flavor.

It can be made with either fresh or frozen peaches, although I do prefer fresh, ripe peaches when they're in season.

Just mix it up and let it churn the ice cream maker does all the work for you.

This is a no cook peach ice cream recipe.

It uses simple, everyday ingredients that you probably already have in your pantry!

This is a super easy recipe that you can make in 30 minutes or less.

Why I Love This Homemade Peach Ice Cream Recipe

Ice cream maker 6 quart