Handmade Peach Ice Cream 🍑🍦

Summer is the perfect time to enjoy homemade ice cream, and there’s nothing quite like the refreshing taste of peach to cool you down. This Handmade Peach Ice Cream is rich, creamy, and bursting with the sweet flavor of ripe peaches. It’s a treat that everyone will love, and it’s surprisingly simple to make. Here’s how you can create this delicious dessert in your own kitchen.

Ingredients:

• 3 medium peaches, peeled and sliced (about 2 cups) 🍑
• 1¼ cup granulated sugar, divided 🧂
• ½ teaspoon lemon juice 🍋
• ¼ teaspoon salt 🧂
• 5 large egg yolks 🥚
• 1½ cups heavy cream 🥛
• 1½ cups whole milk 🥛
• 1 teaspoon vanilla extract 🌿

Instructions:

Step 1: Prepare the Peaches

1. Skin the peaches – To easily remove the skin, blanch the peaches quickly in boiling water, then cool them in ice water. The skin should come off easily with your fingers.
2. Slice the peaches and toss them in a large bowl with ½ cup of sugar and lemon juice. Let them macerate at room temperature for 30-45 minutes until they release their syrup and become soft. 🍑🥄

Step 2: Mash and Strain the Peaches

1. Once the peaches are soft, mash them until they are pulped. Ensure there are no chunks left, as they can freeze too hard.
2. Strain the pulped peaches and reserve the liquid in a separate bowl. Refrigerate both the liquid and the pulped peaches until ready to use. ❄️

Step 3: Make the Custard Base

1. In a medium saucepan, combine the cream, milk, ½ cup of sugar, and salt. Heat over medium-low heat until hot, but not bubbling. 🔥🥄
2. In a large bowl, whisk together the egg yolks and remaining ¼ cup of sugar until light in color, about two minutes.

Step 4: Temper the Eggs

1. While whisking, slowly pour ½ cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs. This prevents the eggs from scrambling.
2. Slowly add another ½ cup of hot cream, whisking constantly. 🍳🔄

Step 5: Finish the Custard

1. Pour the tempered egg yolks back into the saucepan with the remaining custard base.
2. Stir gently with a wooden spoon for 2-4 minutes, or until the mixture reaches 170-175 degrees and is thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla extract. 🍮🌿

Step 6: Chill the Custard

1. Strain the custard base through a fine mesh strainer into a clean bowl. Stir in the reserved peach liquid and refrigerate for 4 hours, until thoroughly chilled. ❄️

Step 7: Churn the Ice Cream

1. Pour the chilled peach ice cream base into your ice cream maker and churn for about 25-30 minutes.
2. Add the reserved pulped peaches during the last 30 seconds of the churning process. 🍦⏱️

Step 8: Serve and Enjoy

1. Once the ice cream reaches a firm consistency, serve immediately or store in the freezer for later enjoyment. 🍑🍨

Timing:

• Prep Time: 15 minutes
• Chilling Time: 4 hours
• Churning Time: 30 minutes
• Total Time: 4 hours 45 minutes

This Handmade Peach Ice Cream is a delightful way to savor the taste of summer. The combination of creamy custard and fresh peaches creates a luscious texture and flavor that’s simply irresistible. Whether you serve it on its own or with your favorite toppings, it’s sure to be a hit with family and friends. Enjoy your homemade treat!

Handmade Peach Ice Cream 🍑🍦

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• Author: Dulcia
• Total Time: 4hrs 45min

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Ingredients

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3 medium peaches, peeled and sliced (about 2 cups) 🍑
1¼ cup granulated sugar, divided 🧂
½ teaspoon lemon juice 🍋
¼ teaspoon salt 🧂
5 large egg yolks 🥚
1½ cups heavy cream 🥛
1½ cups whole milk 🥛
1 teaspoon vanilla extract 🌿

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Instructions

1️⃣ Skin the peaches—blanch them quickly, cool in ice water, and remove the skin with your fingers. Slice the peaches, then toss in a large bowl with ½ cup of sugar and lemon juice to macerate. Let sit at room temperature for 30-45 minutes until the peaches have released their syrup and are soft. 🍑🥄

2️⃣ Once the peaches have released their juices, mash them until your peaches are pulped—avoid any chunks, which will freeze too hard. Strain the pulped peaches and reserve the liquid in a separate bowl. Refrigerate both until ready to use. ❄️

3️⃣ Begin your custard base. In a medium saucepan, stir together the cream, milk, ½ cup of sugar, and salt. Heat over medium-low heat until hot, but not bubbling. 🔥🥄

4️⃣ In a large bowl, whisk together the egg yolks and remaining ¼ cup of sugar, until light in color, about two minutes. While whisking, slowly pour in ½ cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another ½ cup of hot cream, whisking the entire time. 🍳🔄

5️⃣ Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 degrees and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla. 🍮🌿

6️⃣ Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the pulped peaches and refrigerate for 4 hours, until thoroughly chilled. ❄️

7️⃣ Pour the peach ice cream base into the ice cream maker and churn for about 25-30 minutes. Add the reserved pulped peaches during the last 30 seconds or so of the churning process. 🍦⏱️

8️⃣ Once the ice cream is a firm consistency, serve immediately or store in the freezer for later. Enjoy! 🍑🍨

• Prep Time: 15min
• Chilling Time: 4hrs