Buy Now →Homemade Peace Ice Cream with Maple Caramel Sauce
- Prep Time: 15 minutes
- Inactive Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
Ingredients
Units
Scale
1 cup whole milk
2 cups heavy cream
2 1/2 tsp pure vanilla extract
3/4 cup coconut sugar
Couple pinches of salt
1 large peach (seed and skin removed), diced or pulsed in a blender*
Maple Caramel Sauce
Instructions
- Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this insulated ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.
- In a medium bowl, whisk together the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Stir in the diced peaches. Cover and refrigerate 2 hours, or overnight.
- Whisk the mixture together again before pouring in to the ice cream maker. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. I like to mix mine for 30-35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an insulated ice cream container and place in the freezer for a couple hours. See notes if you don’t have an ice cream container.
- If you opt for using the maple caramel sauce with the ice cream, simply just scoop the ice cream into a bowl, then pour the sauce over it and enjoy!
- Please let me know if you try this recipe by leaving a rating and a comment!
Notes
*For the peaches – you can either dice them up (what I did for the recipe), or you can add the peach (seed removed) to a blender and pulse until chunky. It’s really your preference!
Optional addition to the ice cream: Add 3 egg yolks for creamier texture. Keep in mind it’ll make the ice cream more yellow/orange, but will give it a great texture!
A trick for using an insulated ice cream container – it helps to pre-freeze it for a few hours before putting ice cream in it. It creates a better environment for the homemade ice cream to stay the perfect texture.
You can use a regular, airtight container for storing, but the ice cream will harden more, so you may need to let it sit out for 5-10 minutes before serving. I definitely recommend getting an insulated ice cream container if you want the perfect ice cream texture!
