I’ve been doing it wrong since day 1.
For years I puzzled over how toddlers using baggies and ice could churn out smooth, scoopable ice cream while my well-equipped kitchen yielded icy, freezer-burned results. I’d tried plastic wrap, foil, and ill-fitting lids, but every batch came out with unpleasant ice crystals and tough texture. It was frustrating and a little embarrassing to realize I had been missing something so basic.
Then one day I noticed a small but crucial note in several recipes I’d overlooked:
air-tight container.
That simple instruction changed everything. Once I started storing my churned ice cream in a truly airtight container, the texture improved dramatically. No more ice shards, no more freezer burn—just creamy, flavorful ice cream that tasted as it should.
This time was going to be different.
When a basket of ripe peaches appeared on my counter, I decided to make a peach ice cream and finally get it right. I picked up an inexpensive airtight container and followed the recipe carefully. The result was perfect: a creamy, cinnamon-kissed peach ice cream that reminded me of warm peach cobbler. It felt like a small culinary triumph—especially satisfying since I’d finally solved my ice cream problem.
I may have discovered this trick at the end of summer, but good ice cream spans the seasons. A scoop of peach in late summer, or a peppermint swirl in hot chocolate come winter, there’s always a reason to enjoy homemade ice cream.
xo,
blondie
Cinnamon Peach Ice Cream
Ingredients:
2 lbs peaches, peeled, pitted and coarsely chopped
1/4 cup + 2 tablespoons sugar
1/2 teaspoon lemon juice
1 pinch salt
1 1/2 cups heavy cream
1/2 cup milk
1/2 teaspoon ground cinnamon
Method:
1. In a medium saucepan, combine the peaches, 7 tablespoons of the sugar, lemon juice, and salt. Cook over medium heat, mashing occasionally, until the peaches break down and the mixture resembles jam, about 15 minutes. Remove from heat and let cool until warm to the touch.
2. In a medium bowl, whisk together the heavy cream, milk, the remaining 3 tablespoons of sugar, and the cinnamon until the sugar dissolves. Stir in the cooled peach mixture. Cover and refrigerate the mixture in an airtight container for 4 hours to chill and meld flavors.
3. Process the chilled mixture in your ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze until firm, about 4 hours.
Recipe adapted from Rachael Ray Magazine, June 2009 Issue
