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Lazy Summer Colorado Peach Ice Cream

Its summertime and the livin' is easy--especially with this Peaches & Cream home-made ice-cream. Order up your organic Colorado peaches, gather the other 5 ingredients and get ready to enjoy.  We loved this recipe because it keeps the flavors of the peaches front and center. 


  • 6 ripe organic Colorado peaches
  • cup sugar
  • 1 pinch salt
  • 2 teaspoons lemon juice
  • 1 quart heavy cream
  • 1-2 caps of vanilla extract
  • 4 egg yolks slightly fork whisked (optional)
  • Wash peaches thoroughly and peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/3 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
  • If you have a blender, take the peach peels and blend until smooth.  This is a break from tradition but peach peels have lots of the nutrition so we hate to omit these!  Add to peach mixture.
  • While peaches macerate, put cream and remaining sugar in saucepan with vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. If you would like a more custard style ice cream, you will need to bring cream up to just before a boil and then slowly add egg yolks in a steady stream stirring mixture constantly until smooth and then remove from heat and allow to cool.
  • Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
  • Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Scoop and serve!

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