The Best Peach Ice Cream Recipe
This delicious and creamy recipe is made with fresh and simple ingredients; heavy cream, whole milk, sugar, eggs and of course, the Belle of the Ball, fresh ripe peaches!
Equipment
- Ice Cream Maker
Ingredients
- 2 cups fresh (ripe) peaches peeled and cut into 1 inch chunks
- 1 1/4 cups granulated sugar divided
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt
- 5 large egg yolks
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 tsp vanilla
Instructions
- Peel peaches by cutting a small "X" into the bottom of the peaches and placing them in boiling water for about 2 minutes to loosen the skins.
- Immediately transfer peaches into an ice bath and allow to cool. When cool enough to handle, pull the skins off and cut into slices or chunks.
- In a medium sized bowl, combine the peaches with 1/2 cup granulated sugar and the fresh lemon juice. Allow them to sit at room temperature for at least 30 minutes, until the peaches have released their juices to create a syrupy liquid and the peaches have softened. Once they have released their juices, mash them really well with a potato masher, being sure to leave only very small pieces of peach.
- Using a fine mesh sieve, strain the juice into a separate bowl, reserving both the liquid and the mashed peaches. Place in refrigerator until ready to use.
- In a medium sized bowl, whisk together the egg yolks and remaining 1/4 cup sugar, until pale yellow, about two minutes. In a medium sized saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium heat until steaming hot, don't allow to boil.While whisking the egg yolks and sugar mixture, slowly pour 1/2 of the hot cream mixture into the egg yolks to temper. Pour the tempered egg yolks into the saucepan with the remaining hot cream mixture and stir gently with a wooden spoon or silicone spatula until the custard base reaches a temperature of 175 degrees F and the mixture is just thick enough to coat the back of the spoon or spatula. Remove from the heat and stir in the vanilla.
- Strain the custard base through a fine mesh sieve into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for 4 hours or over night, until thoroughly chilled.
- Pour peach ice cream batter into ice cream maker and churn according to manufacturer's instructions, until it looks like 'soft-serve', about 25-30 minutes. Add the reserved peaches during the last minute or so of the churning process.
- Transfer the ice cream to an airtight container and freeze at least 4 hours to firm up.
