Description

Imagine scooping into a bowl of velvety peach ice cream, bursting with the fresh, juicy flavor of ripe peaches, topped with a warm, nutty praline pecan sauce that adds a sweet, caramelized crunch. Sounds like a Southern dream on a spoon, right? That’s exactly what Neely’s Homemade Peach Ice Cream delivers! Rated 4.1 stars from 39 reviews, this easy recipe yields 4 servings and uses an ice cream maker to create a rich, creamy dessert perfect for summer barbecues, family gatherings, or a refreshing treat.

Ingredients

This recipe uses fresh peaches and pantry staples for the ice cream, plus a rich mix for the praline sauce. Here’s what you need and why each matters:

Peach Ice Cream

Large Ripe Peaches (5, peeled, pitted, and chopped): The star of the ice cream.
- Why it matters: Provide fresh, juicy peach flavor and natural sweetness.
- Substitution: Use frozen peaches (thawed and drained) or canned peaches (drained well) if fresh are unavailable.
Water (1/4 cup): Helps cook the peaches.
- Why it matters: Softens peaches without burning during cooking.
- Substitution: Use extra peach nectar if desired.
Peach Nectar (12 oz can): Enhances peach flavor.
- Why it matters: Adds concentrated peachiness and sweetness.
- Substitution: Use orange juice or apple juice for a different fruit note.
Sugar (1 cup): Sweetens the ice cream.
- Why it matters: Balances the tartness of peaches and sour cream.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 3/4 cup for less sweetness.
Sour Cream (4 oz): Adds tang and creaminess.
- Why it matters: Creates a rich, slightly tangy texture that complements peaches.
- Substitution: Use Greek yogurt or vegan sour cream for dairy-free.
Heavy Cream (1 pint): Provides a creamy, rich base.
- Why it matters: Ensures a smooth, scoopable ice cream texture.
- Substitution: Use coconut cream for dairy-free (flavor will change slightly).
Vanilla Extract (1/4 tsp): Enhances flavor.
- Why it matters: Adds warmth to the peach and cream base.
- Substitution: Use vanilla bean paste for a gourmet touch.
Lemon Juice (2 tsp): Brightens the flavor.
- Why it matters: Enhances peach flavor and prevents browning.
- Substitution: Use lime juice or a pinch of citric acid.

Praline Pecan Sauce

Chopped Pecans (2 1/2 cups): Add nutty crunch.
- Why it matters: Provide texture and a toasty flavor to the sauce.
- Substitution: Use walnuts, almonds, or skip for nut-free.
Light Brown Sugar (1 cup): Creates caramel-like sweetness.
- Why it matters: Forms the base of the syrupy sauce.
- Substitution: Use dark brown sugar for deeper flavor or a sugar substitute.
Light Corn Syrup (1 cup): Adds gloss and prevents crystallization.
- Why it matters: Ensures a smooth, pourable sauce.
- Substitution: Use honey or maple syrup (sauce may be stickier).
Butter (1 stick, melted): Adds richness.
- Why it matters: Creates a velvety, decadent sauce.
- Substitution: Use vegan butter for dairy-free.
Salt (1/4 tsp): Balances sweetness.
- Why it matters: Enhances the caramel and nut flavors.
Vanilla Extract (1 tsp): Adds depth.
- Why it matters: Rounds out the sauce’s flavor profile.
- Substitution: Use bourbon or almond extract for a twist.

Pro Tip: Choose ripe, fragrant peaches for the best flavor; they should yield slightly to pressure. Pre-chill the ice cream maker insert overnight for smooth churning.

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Instructions

Cook the Peaches:
- In a medium saucepan, combine 5 large chopped peaches, 1/4 cup water, and one 12-ounce can peach nectar.
- Cook over medium heat, stirring occasionally, until soft and cooked through, about 10 minutes.
- Drain the peach juice (reserve for another use, like smoothies) and transfer peaches to a large bowl.
- Add 1 cup sugar and stir; let cool to room temperature, about 30 minutes.
- Tip: Mash peaches slightly while cooking for a smoother texture; cool completely to avoid curdling the cream later.
Blend the Ice Cream Base:
- To the cooled peaches, add 4 oz sour cream, 1 pint heavy cream, 1/4 tsp vanilla extract, and 2 tsp lemon juice.
- Use an immersion blender to mix until smooth and fully incorporated. (Alternatively, use a food processor or blender in batches.)
- Tip: Blend thoroughly to avoid chunks; taste and adjust lemon juice for brightness if needed.
Churn the Ice Cream:
- Remove the ice cream maker insert from the freezer and set up the machine according to the manufacturer’s instructions.
- Pour the peach mixture into the insert and churn until thick and creamy, typically 20-30 minutes (follow your machine’s guidelines).
- Transfer the churned ice cream to a covered freezer-safe container and freeze for at least 2 hours to firm up.
- Tip: Don’t overfill the insert (leave 1/4 space); freeze promptly to prevent ice crystals.
Make the Praline Pecan Sauce:
- In a large saucepan over medium heat, combine 2 1/2 cups chopped pecans, 1 cup light brown sugar, 1 cup light corn syrup, 1 stick melted butter, 1/4 tsp salt, and 1 tsp vanilla extract.
- Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently, until smooth and syrupy.
- Remove from heat and let cool slightly; serve warm over ice cream.
- Store leftover sauce in a covered container in the refrigerator for up to 1 week; reheat gently before serving.
- Tip: Stir constantly to prevent burning; the sauce thickens as it cools.
Serve:
- Scoop the peach ice cream into bowls or cones.
- Drizzle warm praline pecan sauce over the top for a nutty, caramelized finish.
- Health Benefit: Peaches provide vitamin C and antioxidants, but the cream, sugar, and sauce make this a rich treat to enjoy sparingly!