Peach Ice Cream (no eggs)
This peach ice cream is creamy, fruity, and packed with fresh summer peach flavor. Cream cheese and cornstarch create a silky smooth homemade buttermilk ice cream without egg yolks or icy texture.
Ingredients
- 1 pound (453.59 g) fresh peaches peeled and chopped, weighed after prepping
- ¾ cup (150 g) granulated sugar divided
- 1 ½ cups (360 g) buttermilk
- 1 Tablespoon (1 Tablespoon) cornstarch
- 1 ½ cups (354.88 ml) heavy cream
- 2 Tablespoons (2 Tablespoons) light corn syrup
- 4 Tablespoons (4 Tablespoons) cream cheese softened
- ¼ teaspoon (0.25 teaspoon) kosher salt
- 1 teaspoon (1 teaspoon) vanilla extract
Instructions
- Mix the peaches with ¼ cup of sugar in a bowl. Let them sit for about 15 minutes so they release their juices. Blend the fruit in a blender or food processor until smooth, about 1 minute.
- Mix ¼ cup of buttermilk with the cornstarch to make a slurry.
- Combine the cream, remaining buttermilk, sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat. Stir in the cornstarch slurry and cook, whisking constantly, for 4 minutes.
- Gradually whisk in the cream cheese and salt. Add the peach purée and vanilla, and stir to combine. Cover and refrigerate the ice cream base until completely cold, at least 4 hours or overnight.
- Once chilled, pour the ice cream base into your pre-frozen ice cream maker bowl (following your model’s instructions). Churn for about 25 minutes, or until it reaches a soft-serve consistency. If desired, add the additional fresh peach chunks and churn for an additional 5 minutes.
- Enjoy immediately as soft serve, or transfer to an airtight container. Press plastic wrap directly onto the surface to prevent ice crystals, then cover and freeze until firm, 2 to 4 hours.
Equipment
Notes
- To speed up the cooling process, pour the ice cream base into a zip top plastic bag or into a clean bowl and place into an ice bath. Whisk until cool and then place in the fridge for an hour.
- Remove from freezer 15 minutes before serving.