Peach Ice Cream
This scrumptious peach ice cream recipe is a delightful way to celebrate the flavors of ripe, sweet peaches in a cool and creamy dessert. The velvety custard base, infused with pureed peaches and a hint of almond, churns into a luscious treat that will surely satisfy your ice cream cravings. Enjoy the fruity goodness of summer with every spoonful of this homemade peach ice cream.
— Constant Cookbook
Ingredients
- 1 1/2 cups sugar (divided)
- 3 tablespoons flour
- dash of salt
- 2 1/2 cups whole milk
- 3 large eggs
- 2 cups pureed or mashed fresh peaches, skinned removed (3-4 peaches)
- 2 cups whipping cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- fresh peaches for garnishing
Instructions
- Combine 1 cup sugar, flour and salt; set aside.
- Heat milk in the top of a double broiler until hot. Add a small amount of milk to the sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook over medium heat, stirring occasionally, until slightly thickened. Cover and cook 10 more minutes, stirring often to prevent the custard from sticking.
- Stir about 1/4 of the hot mixture into beaten eggs (bringing the eggs up to the heat of the mixture without scrambling them - 'tempering' the eggs) ; add to remaining hot mixture. Cook 1 minute, stirring constantly. Let cool.
- To remove the peel from the peaches you may score (make a thin slice into the skin) the bottom of 3-4 peaches and place in a pot of boiling water for 1 minute. Remove from water and cool in a bowl of ice. The peels should start to peel back from the score marks. Peel, then mash or puree in a food processor.
- Combine mashed peaches, remaining 1/2 cup sugar, whipping cream, and extracts. Stir into custard.
- Pour into ice cream maker and churn until it becomes thick. Freeze according to your ice cream manufacturers directions. Garnish with fresh peaches and serve.
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