Peach Ice Cream
This Peach Ice Cream is creamy and light! It is an easy summer dessert that bursts with the flavor of fresh peaches, and if you like to add even more peach goodness to it, drizzle the scoops with homemade peach compote.
Have you made ice cream from scratch before? It’s very easy and incredibly delicious!
We eat so much ice cream – and not only during summertime. Tell me we are not the only ones. So, it was a no-brainer to get an ice cream maker, even more so since we are going to move to the desert (once again) in a few weeks. If the heat gets unbearable, I will find comfort in knowing that I can always make some homemade ice cream.
Yes, I’m dreading the heat, and you will probably hear it again in my future posts – sorry!
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Do I need an Ice cream maker?
If you are serious about making your own ice cream that tastes like store-bought, only better, plus you want to know what’s going into it exactly, I highly suggest you invest in an ice cream maker!
I have this one and I’m in love!
Ice cream makers turn chilled custard into creamy ice cream through chilling and churning. The paddle in the middle keeps the liquid moving and lets in air while also scraping down the sides. The result is excellent creamy ice cream.
The whole process only takes about 20-25 minutes. By that time, you will have perfectly soft serve ice cream. I usually put my entire batch in the freezer for several hours before eating it because I prefer my ice cream to be super cold and hard. Plus, the chilling time allows the flavors to blend together.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Peach Ice Cream. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Peach Ice cream
Ingredients
- 130 g Half and half
- 250 g Heavy whipping cream
- 120 g Granulated sugar
- 3 Egg yolks
- 500 g Ripe peaches about 4
- 60 g Granulated sugar
- 1 tsp Vanilla extract
Instructions
Custard:
- In a medium-sized pan, combine the half-and-half and the cream, and over medium heat, bring to a light boil.
- Add sugar (120g) and egg yolks into a small mixing bowl and whisk together.
- Whisk about half a cup of the hot cream into the egg mixture. This step is necessary; to temper the eggs to prevent them from turning into scrambled eggs.
- Return the mixture to the pan with the cream, and carefully cook over medium heat, constantly stirring, until the mixture thickens. The custard needs to be thick enough to coat a spoon without it dripping down everywhere.
- Place the pan in ice-cold water and stir to cool to room temperature.
- Cover and chill for 2-3 hours, or until thoroughly chilled.
Add the peaches:
- Shortly before you like to freeze the ice cream, peel, pit, and cube the peaches. Puree them in a food processor until the texture is smooth. Add the remaining sugar (60g) to the puree, and let stand until the sugar dissolves.
- Stir the peach puree and the vanilla extract into the custard base.
- Turn on the ice cream maker and pour the custard into the already running ice cream maker. Having it running before you pour in the custard will prevent the mixture from freezing and sticking to the bowl.
- Freeze according to your ice cream maker's instructions.
- Scoop the ice cream into a big container, cover it up, and place it in the freezer for 1-2h before serving. This will help firm up the ice cream and allow the flavors to blend together.
