Peach Ice Cream

Very cold or iced water is best for cooling them — this makes the skins easier to remove.

The better the peaches drain, the creamier the ice cream and the fewer ice crystals will form.

Add the lemon juice little by little and taste as you go so the acidity doesn't become too dominant.

For an extra smooth texture, pass the mixture through a sieve afterwards.

Chill the mixture well in the refrigerator beforehand — it will freeze faster and more evenly in the ice cream maker.

In the first 2–3 hours stir vigorously every 30–45 minutes so the ice cream becomes creamier.

Before scooping, let it sit in the fridge for 5–10 minutes or briefly at room temperature — it will scoop more easily.

Do not overbeat the cream so it doesn't become grainy and the lightness remains in the ice cream.