Homemade Peach Ice Cream Recipe :- On the internet, this is the greatest recipe for homemade peach ice cream that you can find. Made in an ice cream machine using simple ingredients such as heavy cream, whole milk, sugar, eggs, and fresh, ripe peaches, homemade peach ice cream is a dish that perfectly encapsulates the essence of summer. In this summertime favourite, the luscious flavour of peaches and cream shines through more than ever.
Homemade Peach Ice Cream Recipe
During the summer months, when the peaches are in season, we prepare all of our favourite peach dishes, such as Fresh Peach Cobbler and Peach Pie. As a straightforward and uncomplicated dessert option, we even roast peaches and serve them with vanilla ice cream. However, we always make it a point to churn at least one or two batches of this traditional fresh peach ice cream throughout each and every day.
INGREDIENTS
- 3 medium peaches, peeled and sliced (about 2 cups)
- 1 ¼ cup granulated sugar, divided
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 5 large egg yolks
- 1 ½ cup heavy cream
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
INSTRUCTIONS
First, peel and slice the peaches, and then place them in a large bowl. Add ½ cup of sugar, and if you are going to double the recipe, make sure you double the amount of sugar to 1 cup. Finally, add lemon juice and mix everything together.
Allow them sit at room temperature for thirty minutes to one hour, or until the peaches have become pliable and their fluids have been released, resulting in a liquid that is similar to syrup.
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After the peaches have been allowed to shed their juices, mash them with a potato masher or a fork until there are only very small pieces of peach left. In order to prevent your ice cream from becoming extremely solid, you should avoid including huge, individual bits of peach in it.
Put the juice through a strainer and into a separate bowl. Set aside both the liquid and the mashed peaches, and place them in the refrigerator until you are ready to use them.
In the meantime, in a saucepan of medium size, combine the cream, milk, an additional half cup of sugar, and the salt by stirring them together. Over medium-low heat, bring to a boil, but stop before it begins to bubble.
Put the egg yolks and the remaining half cup of sugar into a large bowl and whisk them together until they become light in colour, which should take around two minutes.
To temper the eggs before adding them to the custard foundation, slowly pour ½ cup of the hot cream mixture into the egg yolk and sugar mixture while whisking. This will allow the eggs to become the desired consistency. While whisking continuously, gradually add another half cup of hot cream to the mixture.
After the egg yolks have been tempered, pour them into the saucepan with the rest of the custard foundation. Use a wooden spoon to stir the mixture gently for two to four minutes, or until the temperature reaches between 170 and 175 degrees and the mixture is just thick enough to coat the back of the spoon.
Taking the pan off the heat, whisk in the vanilla extract. After passing the base of the custard through a strainer with a fine mesh into a clean bowl, whisk in the liquid that was extracted from the mashed peaches, and place the bowl in the refrigerator for four hours, or until it is completely cooled.
After pouring the peach ice cream base into the ice cream machine, churn it in accordance with the directions provided by the manufacturer for approximately 25 to 30 minutes, or until it resembles soft-serve ice cream.
The saved mashed peaches should be added during the final thirty seconds or so of the churning process. After that, the ice cream should be transferred to an airtight container and should be frozen for at least four to six hours so that it can ripen.
NUTRITION
- Calories: 481kcal
- Carbohydrates: 54g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 16g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g
- Cholesterol: 241mg
- Sodium: 153mg
- Potassium: 285mg
- Fiber: 1g
- Sugar: 51g
- Vitamin A: 1422IU
- Vitamin C: 5mg
- Calcium: 131mg
- Iron: 1mg
NOTES
In the no-cook version: Alternately, if you are terrified of making ice cream with a custard base, you could simply use two whole eggs instead of five egg yolks and forgo the step of boiling the cream, milk, and sugar and then tempering the eggs.
This would be an alternative. Just follow the stages of the recipe with the peaches, sugar, and lemon juice, and then to prepare the base for the ice cream, simply mix the two whole eggs in a big bowl using a whisk until they are completely combined, and then gradually add the sugar while continuing to whisk.
When you have finished stirring in the cream, milk, vanilla, and peach juices, proceed with the instructions as instructed to churn and freeze the mixture.
