Peach Ice Cream Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 cups heavy whipping cream (35% bf)
1 cup half and half cream (10% bf)
1 to 1 1/2 cups fresh peach puree (from about 4 large or 7 small peaches,peeled or not, as you like)
1 1/4 cup granulated white sugar
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Directions: |
Directions:Peel the peaches, if desired, or scrub well and leave the peel on. Cut the peach flesh from the stone and place into a blender or food processor. Blend until the fruit is mostly pureed, with just a few visible pieces. Measure out 1 1/2 cups of the puree and pour back into the blender (you can use any left for other purposes). Add the whipping cream, the half and half cream and the sugar and blend until the ingredients are well mixed. Remove to a glass measuring cup or bowl. Cover and refrigerate until well chilled, 4-8 hours. Add the chilled peach-cream mixture to your ice cream maker and process according to manufacturer's instructions. Transfer to a freezer container and freeze for at least several hours to ripen. |
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Notes: |
Personal
Notes: Whipping Cream: Yes, you really do need to use whipping cream here. This is ice cream :)
Half and Half Cream: This is 10% butterfat cream. You could use table cream, which is 18% butterfat, for an extra creamy ice cream. I would not recommend a milk of any butterfat level, as it will definitely compromise the creaminess of the ice cream.
Sugar: Again, this is ice cream. It's a treat and probably not the time to worry about cutting the sugar. Using the recommended amount of sugar will yield the best results and I think you'll find it to be perfectly sweet (not too much, not too little).
Peaches: Start with the best fresh peaches you can find. You can peel them or not, as you like and/or depending on the size of the peaches. I started this batch with a lot of small peaches that would have been a bit of a pain to peel, so I just left the peel on. It makes for wonderful flecks in the finished ice cream and a "full peach" flavour. Just be sure to scrub them well if you leave the skin on.
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