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Best Fresh Peach Ice Cream


🍑Peach Trio Series ❣️

🍑Peach Recipe number one❣️

🍑🍦Fresh Peach Ice Cream

🍑Excited to share you a trio series of peach recipes made from our peach tree❣️

🍨It’s truly amazing how really simple it is to make homemade ice cream❣️


This recipe is super simple to make❣️ You can use any ice cream maker of your choosing❣️

For this ice cream, I used even amounts of heavy cream and almond milk and it still came out so creamy❣️

I marinated the peaches with sugar and lemon juice, and then mashed them to create a delicious syrup and make peach pieces small for the ice cream❣️

Home Grown peaches are still available at your local markets for a few more weeks❣️ please catch them all you can❣️🍑


You can substitute the peaches with any fruit puree you like❣️


Recipe is found below❣️


En-JOY this delicious summer treat❣️🍑

Love-

Alyssa❌⭕️


Best Fresh Peach Ice Cream

8 medium ripe peaches

1 1/2 cups sugar, divided

1 teaspoon lemon juice


In a large saucepan, drop peaches in boiling water 30 seconds. Run over cold water in colander and gently rub off skin.


Remove the pit and cut into small pieces. In medium bowl, combine chopped peaches with 3/4 cup sugar and lemon juice. Let sit for 30 minutes . This will create a nice syrup for the ice cream. Mash them with a fork or potato masher until chunky and only small pieces remain. You don't want large peach pieces because they will freeze very hard. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches . Refrigerate until ready to use to make the ice cream.

1 ½ cup heavy cream 1 ½ cups unsweetened almond milk

5 large egg yolks 1 teaspoon vanilla extract

Meanwhile, in a medium saucepan, combine cream, milk and 1/2 cup sugar. Cook over medium heat until almost to a boil.

In a large bowl, whisk together the egg yolks and remaining ¼ cup of sugar,. While whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk mixture to temper the eggs. Slowly add about half of the amount left of cream, whisking the entire time.

Pour the tempered egg yolks into the saucepan with the rest of the heavy cream mixture and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 F and the custard mixture coats the wooden spoon.

Remove from heat and stir in the vanilla. Pour the custard into fine mesh strainer into a clean bowl; stir in the liquid from the mashed peaches and refrigerate for 4 hours or overnight.

Pour ice cream base into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Fold in gently the reserved mashed peaches. Spoon into an airtight container and freeze at least 4-6 hours .

Allow to soften 10 minutes before scooping.

EN- JOY! XO

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