Fresh Peach Ice Cream
Fresh Peach Ice Cream. Summertime is the perfect time to make homemade peach ice cream. This delicious old fashioned ice cream is packed with fresh peach flavor and is so creamy it could also double as peach gelato. Scroll down to see how you can preserve your fresh from the tree peaches so you can have fresh peach ice cream anytime of the year.
How to preserve fresh from the tree peaches
- Bring a large pot of water to a boil.
- Add peaches and boil until the skin pops.
- Meanwhile prepare a large bowl with ice water.
- When skins have popped (split) submerge peaches in the ice water. This will stop the cooking process.
- Remove the skin and seed.
- Puree or smash into a pulp.
- Divide into 2 cup portions either into a freezer safe container or zip top bag. ***MAKE SURE TO LABEL***
- VOILA!!!!!! You have FRESH peaches preserved for sauces or ice cream.
Making the Custard
- Add sugar and 1¼ cups half and half to a medium saucepan and bring to a simmer. Keep warm.
- In a small bowl whisk egg yolks until thickened (about 2 minutes).
- While whisking slowly pour ½ cup of the hot half and half mixture into the egg mixture.
- Pour the tempered egg mixture into the saucepan with the hot half and half mixture.
- Increase heat to medium, constantly stir until the mixture is thickened like a custard and the temperature reaches 180°.
- Remove from the heat and pour through a fine strainer.
- Add the remaining half and half, powdered milk, heavy cream, peach purée, optional orange gel food coloring and peach flavoring.
- Cover and refrigerate until fully chilled (about 6 hours).
Add an extra punch of flavor with peach flavoring!
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Fresh Peach Ice Cream
Yield:
14 (½ cup SERVINGS
This delicious old fashioned ice cream is packed with fresh peach flavor and is so creamy it could also double as peach gelato.
Ingredients
- 2 cups fresh peach purée
- 1 cup granulated sugar
- 2¼ cups half and half, divided
- 6 large egg yolks
- ¼ cup fat free powdered milk
- 1 cup heavy whipping cream
- 1 teaspoon peach flavor (optional)
- 2 drops orange gel food coloring (optional)
Instructions
- Place sugar and *1 1/4 cups* of the half and half in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve the sugar. Keep warm over low heat.
- Place the egg yolks in a medium bowl and whisk until thickened (about 2 minutes). While whisking slowly pour 1/2 cup of the hot half and half mixture into the egg mixture.
- Pour the tempered egg mixture into the saucepan with the hot half and half mixture.
- Increase heat to medium, constantly stir until the mixture is thickened like a custard (180°).
- Stir in the remaining half and half, powdered milk and heavy cream.
- Strain the mixture through a fine mesh strainer. Stir in reserved peach and optional peach flavoring and orange gel food coloring.
- Cover and refrigerate at least 6 hours or until completely cooled.
For the Custard:
For the Peach Ice Cream:
- Turn the ice cream machine on, pour mixture into freezer bowl and let mix until thickened (about 20 to 25 minutes).
- The ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
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