Peach Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 med peaches peeled and sliced (about 4 cups)
2½ cup sugar divided(1,1,½)
1 tsp lemon juice
½ tsp salt
10 ea large egg yolks
3 cup heavy cream
3 cups whole milk
3 tsp vanilla
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Directions: |
Directions:1. Peel and slice peaches, then toss in a large bowl with 1 cup of the sugar 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.
2. Next use blender to make smoothie of peach and sugar. You don't want large, individual pieces of peach in your ice cream or they will freeze very hard. Refrigerate until ready to use.
3. Meanwhile, in a medium saucepan, stir together the cream, milk, another 1 cup of the sugar, and the salt. Heat over medium-low heat until hot About 180ºF, but not bubbling.
4. In a large bowl, whisk together the egg yolks and remaining ½ cup of sugar, until light in color, about two minutes.
5. While whisking, slowly pour in ½ 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 ½ cup of hot cream, whisking the entire time.
6. 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 175-180ºF and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
7. Stir in liquid from the peach smoothie and refrigerate for 4 hours, until thoroughly chilled.
8. Pour peach ice cream base into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream. |
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Number Of
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Number Of
Servings:makes about 1 gallon ice cream |
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Notes: |
Personal
Notes: No-cook version: Alternatively, if you are intimidated by a custard-base ice cream, you could just use 2 whole eggs instead of 5 egg yolks and skip the process of heating the cream, milk and sugar then tempering the eggs. Just follow the steps of the recipe with the peaches, sugar, and lemon juice, then to make the ice cream base, just whisk the 2 whole eggs really well in a large bowl before slowly adding the sugar while whisking. Stir in the cream, milk, vanilla and peach juices, then continue with the recipe as written to churn and freeze.
Avoiding scrambled eggs: By adding the hot liquid slowly to the whisk egg yolks, this helps prevent them from scrambling. If your liquid is boiling or you cook the base too long after adding the eggs, this can occur.
Ice cream sandwiches: Make ice cream sandwiches with my favorite gingerbread cookies or molasses cookies. Peach + Gingerbread = Heaven.
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