Fresh peaches are not easily available over here, as it all depends on the season availability from overseas, so the next best choice are canned peaches. Besides, the prices for fresh peaches are rather expensive since they are imported. The advantage of our tropical climate here, cold drinks and ice creams are great anytime of the day! Especially creamy, yummy ice-cream like this!
Sorry about the photos! Firstly, my kids and my niece are waiting eagerly for the ice cream and secondly, I can never get a nice shot of ice cream, no matter how many times I clicked away! I blame the camera, of course! And this creamy ice cream seems to melt away faster than you could blink your eye, did not help either! LOL! :o)
This Peach Ice Cream is so creamy, that you don't have to wait for it to soften, as most homemade ice cream do. Just take it out from the freezer and dig in!
I'm sharing this with :
Full Plate Thursday hosted by Miz Helen's Country Cottage
Recipe Swap Thursday hosted by Prairie Story
Peach Ice Cream
1 canned peach in syrup, drained (about 800gm can, drained weight about 450gm)
1-1/2 cups whipping cream
3/4 cups icing sugar, or to taste
2 tablespoons lemon juice
- Drain the peaches and put in a blender together with the icing sugar and lemon juice. Blend until smooth. I got about 2-1/3 cup of blended peach puree. Pour into a medium sized container and cool in the fridge for at least 2-3 hours.
- After cooled, pour the peach puree into the ice-cream maker and churn for about 5 minutes, slowly pour in the whipping cream and continue to churn until thick or until volume has increased. Transfer to a freezer-proof container and freeze for at least 6 hours or overnight. Enjoy!