The best peach ice cream I ever had was at a peach orchard called Lane Southern Orchards in Fort Valley, Georgia. My grandmother lives in Perry, Georgia and my family went down to visit while my grandfather was in the hospital. My grandfather passed away last year, but my grandmother still lives there. I hope to visit again soon. Georgia has amazing weather that just makes food and sweet tea taste so good. It may also have been the family and friends we enjoyed that food and sweet tea with. My grandparents were together for 52 years. They traveled all across the United States and Canada in their RV and fell in love with Perry. The peaches were just one reason. Check out the RV park they lived in. It’s beautiful.
Enough about the Peach State, Strites’ Orchard grows some really good peaches, too. The variety in season right now is cling peaches. This means that the peaches have to be cut from the pit. It’s a little extra work, but it’s worth it.
Homemade peach ice cream is creamy and delicious. It doesn’t have any extra ingredients like some store bought ice creams do. This recipe has just three simple ingredients: peaches, milk, and maple syrup. It’s the perfect summer treat.
Try it out with the dark chocolate balsamic reduction and sugar free maraschino cherries to elevate it to the next level. This really is a treat you don’t want to miss out on.
- Ice cream:
- 1 quart peaches (about 7 peaches)
- 1 cup milk
- 2-3 Tbsp maple syrup
- ½ cup dark chocolate balsamic
- 2 Tbsp maple syrup
- Peel and slice the peaches. Place in a freezer bag or air tight container and freeze for a few hours or overnight.
- In a food processor, add the peaches, milk, and maple syrup. Blend until creamy.
- Serve as soft serve or freeze for a few hours.
- To make the balsamic reduction, combine the balsamic and maple syrup in a pan.
- Heat over medium-high heat until it begins to simmer.
- Reduce heat and simmer until thickened.
- Cool and pour on the peach ice cream.