Homemade Peach-Banana Ice Cream

After we were finished with the homemade strawberry ice cream I made peach-banana ice cream next. I was just going to make peach ice cream but I remember my husband saying I should’ve added banana in the strawberry ice cream. That just sounded so good so I figured the peach-banana combo would be too. And it was.

I think the whole family loved this better than the strawberry kind. The peach-banana ice cream complemented the chocolate-truffle layered birthday cake so decadently.

I adapted the recipe from The Rookie Chef. Her recipe has an option for whisking eggs in low-medium heat. Since it’s not peach season yet I just used the extra can of peaches in my pantry for now. Once it’s peach season then I’ll definitely be using the fresh variety of my favorite fruit.

Recipe: Homemade Peach-Banana Ice Cream

Ingredients

  • 1 can of sliced peaches
  • 2 bananas
  • 1 1/2 cup of sugar
  • 1 tbsp of lemon juice
  • 3 eggs
  • 2 1/2 cups of heavy whipping cream
  • 1 1/2 cup of milk
  • 1 tsp of vanilla extract
  • 1 bag of ice cubes(save the leftover) & rock salt (follow the instructions in your ice cream machine)

Instructions

  1. Chill the ice cream can in the fridge. I did this the night before until it was ready to make the ice cream the next day.
  2. Slightly puree the peaches by pulsing them in a blender. Chop the bananas in small pieces.
  3. Whisk the eggs in a mixer until light and fluffy. Add the sugar until well incorporated. Add the heavy whipping cream, milk and vanilla extract. Keep whisking until well blended. Pour in the pureed peaches and chopped bananas to mix for a few more minutes.
  4. Pour the whole mixture into the chilled ice cream can. Cover and put it bag in the fridge to chill for a couple of hours.
  5. After chilling churn the ice cream mixture according to the instructions of your ice cream maker. Once it’s done churning which takes about 40 minutes or so(depending on the machine of course), pack the ice cream down to the bottom of the can, cover with a saran wrap then the cover itself, then stick it in the freezer to harden for several hours.

If the ice cream has been churning longer than 40 minutes or even an hour yet the machine hasn’t stopped, turn it off to check. If the consistency looks like it could be served as a soft ice cream if should be good to pack all the way down with a spatula, cover with saran wrap then the cover itself. Stick it in the freezer for several hours to harden.

The frigid chilly winter cold lately hasn’t stopped us from enjoying a bowl of peach-banana ice cream after dinner. It’s really good.

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