Honey Peach Ice Cream
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
8 hrs
-
Total Time
9 hrs
-
Servings
1 quart
-
Course
Dessert
-
Cuisine
International
Honey Peach Ice Cream
Report
A recipe for Honey Peach Ice Cream! Peaches are simmered in honey until softened, then blended with a rich vanilla ice cream base.
Share:
Ingredients
- 3 peach or 1 pound (450 grams) frozen sliced peaches, thawed in the refrigerator, large, ripe
- 1/4 cup honey
- 1 cup whole milk
- 1 cup heavy cream 237 milliliters
- Pinch salt
- 1 vanilla bean or 1-2 teaspoons vanilla extract
- 3 egg large yolks
- 1/2 cup granulated sugar 100 grams
Instructions
- Bring a large pot of water to a boil. Place a large bowl of ice water near the pot.
- Cut a shallow "X" into the bottom of each peach and gently add to the boiling water. Cook for 20-30 seconds, then immediately transfer to the bowl of ice water.
- Once cool enough to handle, peel the peaches, remove the pits, and chop into 1/2 inch (1.25 centimeter) pieces.
- Place the peach pieces in a medium saucepan and add the honey. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook, stirring often, just until the peaches are soft, about 10 minutes.
- Remove the mixture from heat and carefully blend until smooth using an immersion or stand blender. Set aside to cool to room temperature.
- In a large saucepan, combine the milk, cream, and salt over medium heat. Scrape the seeds from the vanilla bean into the pot, then add the pods (if using vanilla extract, do not add at this point).
- Once hot, but not boiling, reduce heat to medium-low. Discard the pods.
- In a medium bowl, whisk together egg yolks and sugar until light.
- While continuing to beat the sugar and eggs, slowly pour in a tablespoon (15 milliliters) of the heated milk and cream.
- Once incorporated, slowly stream in and whisk another 1/2 cup (118 milliliters). Slowly pour the mixture back into the saucepan over medium-low heat while whisking.
- Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77-82˚C).
- Remove from heat and strain into a heat-safe bowl. Mix in the pureed peach (and vanilla extract if not using a vanilla bean).
- Cover and refrigerate until well chilled, a few hours to overnight.
- Transfer the chilled mixture to an ice cream machine and churn according to manufacturer's instructions.
- Once thickened and creamy, transfer to a freezer-safe container and freeze until firm, about 2 hours.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
