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Peach Ice Cream
Credit:
Bryan Gardner
Recipe Summary
prep: 30 mins
total: 3 hrs 15 mins
Yield: Makes 1 1/2 quarts
Ingredients
Ingredient Checklist
1 cup heavy cream
1 cup whole milk
8 large egg yolks
3/4 cup sugar
1/2 teaspoon kosher salt
1 pound peeled, pitted, and sliced peaches (2 to 3)
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
Variations
You can also make this ice cream out of season using thawed frozen peaches.
Gallery
Peach Ice Cream
Credit:
Bryan Gardner
Recipe Summary
prep: 30 mins
total: 3 hrs 15 mins
Yield: Makes 1 1/2 quarts
Gallery
Peach Ice Cream
Credit:
Bryan Gardner
Peach Ice Cream
Credit:
Bryan Gardner
Peach Ice Cream
Recipe Summary
prep: 30 mins
total: 3 hrs 15 mins
Yield: Makes 1 1/2 quarts
Recipe Summary
prep: 30 mins
total: 3 hrs 15 mins
Yield: Makes 1 1/2 quarts
prep: 30 mins
total: 3 hrs 15 mins
prep:
30 mins
total:
3 hrs 15 mins
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
Ingredients
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 8 large egg yolks
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 pound peeled, pitted, and sliced peaches (2 to 3)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
Directions
In a medium saucepan, heat cream and milk over medium-high until tiny bubbles begin to form around edges of pan, 2 to 3 minutes.
While milk mixture heats, vigorously whisk together egg yolks, sugar, and salt in a large bowl until very thick and pale in color, about 2 minutes. Slowly add hot milk mixture to egg-yolk mixture, whisking constantly. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until foam subsides and mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Pour mixture through a fine-mesh sieve into a clean bowl set in an ice bath. Let cool while cooking peaches.
In a medium skillet, heat peaches and 2 tablespoons water over medium-high. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until peaches are softened, 10 to 12 minutes. Let cool 5 minutes. Carefully transfer peaches and any accumulated juices to a blender and puree until smooth. You should have about 1 1/2 cups.
Stir peach puree, lemon juice, and vanilla into cooled custard. Cover with plastic wrap and refrigerate until cold, at least 2 hours.
Process mixture in an ice cream maker according to manufacturer’s instructions. Serve immediately, or transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 15 to 20 minutes before serving.
Variations
You can also make this ice cream out of season using thawed frozen peaches.
Variations
You can also make this ice cream out of season using thawed frozen peaches.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peach Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peach Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
