Lori Dunn
Nothing says summer like this fresh Peach Ice Cream Recipe.
5 cups
SERVINGS
Ingredients
- 1-1/2 cups peeled and sliced very ripe yellow peaches
- 1 tablespoon freshly squeezed lemon juice
- 2/3 cup sugar, divided
- 3 large egg yolks
- 1/8 teaspoon salt
- 3/4 cup hot milk
- 1/2 cup cold milk
- 1/4 teaspoon cinnamon
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cups heavy whipping cream
Directions
- In medium bowl (use 2-quart glass measure to make pouring into the machine easier), stir together sliced peaches, lemon juice and half the sugar; let stand at room temperature for 1 hour to macerate.
- In bottom pan of double boiler, heat 1 inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, salt and remaining sugar until well blended.
- Gradually whisk in hot milk and cook over hot but not boiling water, stirring constantly, until mixture thickens and registers between 160 and 170°F; do not boil. Stir in cold milk.
- With potato masher, pastry blender or fork, mash macerated peaches until slightly chunky or completely smooth, whichever you prefer. Use blender or food processor for a super smooth puree. Stir in cinnamon.
- Add custard to peaches, then whisk in vanilla and cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- Freeze in ice cream maker according to manufacturer’s instructions.
- Transfer soft ice cream to freezer-safe airtight container and place in freezer for at least 4 hours.
Nothing says summer like the arrival of the first luscious peaches of the season. For the best ice cream, select the most fabulously fragrant, perfectly ripe peaches available. Adding just a touch of cinnamon accentuates the peach flavor without giving the ice cream a pronounced cinnamon flavor.
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Homemade Ice Cream Recipes
