Best Peach Ice Cream Recipe
User Reviews
4.8
Best Peach Ice Cream Recipe
Description
Best Peach Ice Cream Recipe features fresh peeled peaches macerated with sugar and lemon juice, then mashed to a soft consistency to prevent hard frozen fruit pieces. These peaches are combined with a custard base made from egg yolks, heavy cream, milk, sugar, salt, and vanilla extract heated carefully to avoid scrambling the eggs. The mixture is churned to create a creamy frozen dessert showcasing the peach's subtle fruity taste.
The texture is smooth with tiny soft chunks of peach dispersed throughout, providing a pleasant and natural fruit presence rather than icy solids. The balance of dairy richness from the cream and milk with the delicate peach flavor and subtle acidity from lemon creates a harmonious ice cream experience.
This recipe is for those who enjoy a homemade custard-based ice cream with fresh fruit, ideal for warm days or dessert served on its own or alongside complementary baked goods. It requires an ice cream maker capable of handling about 1.5 to 2 quarts.
The notes suggest an alternative no-cook version using whole eggs, and caution on preventing scrambled eggs by tempering. Peaches should be mashed finely to avoid hard freezing. The ice cream keeps well for 1-2 weeks in the freezer and can be adapted with mix-ins or used for ice cream sandwiches.
Ingredients
- 3 medium peaches peeled and sliced (about 2 cups)
- 1 1/4 cup granulated sugar divided
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 5 large egg yolk
- 1 1/2 cup heavy cream
- 1 1/2 cups milk whole
- 1 teaspoon vanilla extract pure
Instructions
- Peel and slice peaches, then toss in a large bowl with 1/2 cup of the sugar (if doubling the recipe make sure to double this sugar amount to 1 cup) and lemon juice to combine. Let sit at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices to create a syrupy liquid.
- Once the peaches have released their juices, mash them with a fork or potato masher until only very small chunks of peach remain. You don't want large, individual pieces of peach in your ice cream or they will freeze very hard. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use.
- Meanwhile, in a medium saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not bubbling.
- In a large bowl, whisk together the egg yolks and remaining 1/4 cup of sugar, until light in color, about two minutes.
- While whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another 1/2 cup of hot cream, whisking the entire time.
- Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
- Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled.
- Pour peach ice cream base into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, then transfer the ice cream to an airtight container and freeze at least 4-6 hours to ripen.
Notes
- If you prefer not to cook a custard base, use 2 whole eggs whisked with sugar and combine with cream, milk, vanilla, and peach juice before churning.
- Mash the peaches finely to prevent hard fruit chunks in the frozen ice cream.
- Use a 1.5 to 2-quart ice cream maker for best results; smaller machines may require batch churning.
- Carefully temper the eggs with hot cream mixture to avoid scrambling when making custard.
- Store in freezer airtight for up to 1-2 weeks as homemade ice cream lacks preservatives.
- Consider adding mix-ins like chopped cookies or using for ice cream sandwiches with gingerbread or molasses cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 241mg | 80% |
| Sodium | 153mg | 6% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 5mg | 6% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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