Fresh Peach Ice Cream (Print Version)
# Ingredients:
→ Fresh Peach Mixture
01 -
3 ripe medium peaches, peeled and cut into slices
02 -
1/2 cup granulated sugar
03 -
1/2 teaspoon fresh lemon juice
→ Creamy Custard Base
04 -
5 large egg yolks
05 -
3/4 cup granulated sugar
06 -
1 1/2 cups heavy whipping cream
07 -
1 1/2 cups whole milk
08 -
1 teaspoon pure vanilla extract
09 -
1/4 teaspoon salt
# Instructions:
01 -
Remove skin from peaches and cut into thin slices. Combine with 1/2 cup sugar and lemon juice in a large mixing bowl. Allow the mixture to rest at room temperature for 30-60 minutes until peaches become tender and release their natural juices.
02 -
Using a fork or potato masher, gently crush the peaches until only tiny pieces remain - avoid large chunks that will freeze into hard bits. Pour the mixture through a strainer, keeping both the mashed fruit and the sweet peach liquid separate. Chill both portions in the refrigerator.
03 -
In a medium saucepan, combine heavy cream, milk, 1/2 cup sugar, and salt. Warm over medium-low heat, stirring occasionally, until the mixture is hot but not boiling.
04 -
In a large bowl, whisk egg yolks with the remaining 1/4 cup sugar until the mixture becomes pale and creamy, about 2 minutes of whisking.
05 -
While continuously whisking the egg mixture, slowly drizzle in 1/2 cup of the hot cream mixture. Continue whisking and add another 1/2 cup of the warm cream to gradually warm the eggs without scrambling them.
06 -
Pour the tempered egg mixture back into the saucepan with remaining cream. Stir gently with a wooden spoon over medium-low heat for 2-4 minutes until the custard reaches 170-175°F and coats the spoon. Remove from heat and mix in vanilla extract.
07 -
Pour the custard through a fine-mesh strainer into a clean bowl. Stir in the reserved peach juice and refrigerate for 4 hours until completely chilled.
08 -
Pour the chilled mixture into your ice cream maker and churn according to manufacturer directions for 25-30 minutes until it resembles soft-serve. Add the mashed peaches during the final 30 seconds of churning.
09 -
Transfer the freshly churned ice cream to an airtight container and freeze for 4-6 hours until firm and scoopable.
# Notes:
01 -
For best results, use ripe but firm peaches that aren't overly soft or mushy.
02 -
Store in freezer for up to 2 weeks - homemade ice cream doesn't last as long as store-bought due to lack of preservatives.
03 -
If intimidated by custard-making, try the no-cook version using 2 whole eggs instead of 5 yolks and skip the heating process.
04 -
Great mix-in options include crushed Golden Oreos, cake pieces, or graham cracker crumbs.