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First published 7/19/14. Recipe updated 2/24/16.
Oh yeah. It’s about time.
But here is a great way to use your fresh, juicy peaches! Always buy Big Smile peaches (slightly kidding), and never store a ripening or firm peach in your refrigerator (fully serious). Did you know that? That’s what we tell everyone at The Peach Barn. Refrigerating a not-fully-ripened fruit kills it. Let it set out at room temperature until fully ripe, then it will keep in your refrigerator for up to two weeks.
I use a Cuisinart 1 1/2 qt. Automatic Ice Cream Maker to make this ice cream. It does a great job and is very easy to figure out and clean up.
Use this Fuel Pull ice cream base to come up with other refreshing fruity ice creams (er…soft serve. It’s technically not ice cream since it’s low fat).
Vegetable Glycerin can be purchased here.
This soft serve uses a very interesting secret ingredient: egg whites! You’d never know what gives this soft serve it’s neat fluffy texture and creaminess. Use pasteurized carton egg whites to ensure that you won’t have any adverse health effects. The egg whites really volumize this ice cream as they freeze: 1 quart of soft serve liquid mixture becomes 1 1/2 quarts of soft serve!
You can find this recipe in my cookbook, Necessary Food.Print