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Peach and Mango Summer Ice Cream

The jingle of the ice cream van can be so tempting in the hot weather, but there’s nothing more rewarding than homemade. Tom Parker Creamery’s luxurious dairy makes an irresistibly smooth and creamy treat that pairs perfectly with juicy summery fruit. Follow their easy steps below to get started and, ice cream machine or not, you’ll triumph with a delicious homemade treat that will have everyone wanting more!

  • Preparation time: 1 hr 0 mins
  • Cooking time: 0 min(s)
  • Servings: 6-8

How to make

  1. Blend the mango and peach together into a smooth puree. Stir in lime zest.
  2. To make the ice cream base, gently heat the milk, cream, and sugar in a saucepan until the sugar dissolves. Don’t let it boil. Remove from heat and stir in vanilla extract.
  3. Let the cream mixture cool slightly before mixing in the fruit puree until fully incorporated.
  4. Refrigerate for at least 1 hour until very cold.
  5. With an ice cream maker: Churn according to manufacturer instructions.
  6. Without a machine: Pour into a shallow freezer-safe container. Freeze for 1 hour, then stir vigorously with a fork to break ice crystals. Repeat every 30–45 minutes until creamy and frozen (~3–4 hours).
  7. To serve, scoop into bowls or cones and top with chopped fresh mango, peach slices, or a sprig of mint.