Take advantage of fresh peaches while they are in season. This Old Fashioned Peach Ice Cream captures perfect peach flavor.
We can’t grow peaches here. Our winters are too cold. Luckily we have a Peach Man that brings fresh peaches and other fruits to our town. The Peach Man is a fruit stand named…..The Peach Man.
I don’t even know who the Peach Man is. But every summer the fruit stand opens up and fresh fruit (more than just peaches) are sold. They mainly carry apricots, cherries, and peaches!
We stopped this week and bought peaches. I had to make Old Fashioned Peach Ice Cream. It is old fashioned because it is made with a custard, and churned. There are a lot of great no-churn ice creams out there, but I’ve got to admit….I still love old fashioned churned ice cream!
This isn’t my first attempt at making peach ice cream. Last year I cut up a bunch of fresh peaches and dumped them into the ice cream custard and churned away. It was good…but not great. The fantastic peach flavor was lacking. It was almost like all the fresh peach flavor was just sucked out of the peaches and disappeared.
I knew I needed to try a different approach. This time I cut up all the peaches and put them into a bowl with a bit of sugar. I let them sit for a couple of hours. The sugar helped release a lot of the juices from the peaches. When it was time to churn, I strained the liquid off the peaches and added it to the custard. Then during the last couple of minutes of churning, I added the actual peaches.
Can you say PERFECTION???? Yep! All the fresh peach taste and delicious ice cream!
Just look at all that liquid! That’s liquid gold! It’s nothing but the juices from fresh peaches and a bit of sugar. So much yummy flavor.
This recipe takes some patience. You have to cook the custard, let it cool, churn the ice cream, and then freeze the ice cream. You can eat it directly after churning. I just like my ice cream a little more frozen.
The freezing was the hardest part. I kept checking my ice cream to see how it was progressing. It seemed to take forever to go from a “soft serve” ice cream to a “hard serve.” But let me just tell you…it was totally worth it!
Fresh peach ice cream
- 4 whole medium sized fresh peaches peeled, pitted and chopped.
- 1/4 cup sugar
- 2 cups heavy cream
- 1 cup milk
- 3/4 cups sugar
- 1/4 teaspoon salt
- 5 whole large egg yolks
- 1 teaspoon pure vanilla extract
Place peaches in a bowl. Add 1/4 cup sugar and stir. Cove and refrigerate for at least 1 hour.
In a saucepan, heat 1 cup heavy cream, 1 cup milk and 3/4 cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
In a separate bowl, beat egg yolks. Take 1 cup of heated cream mixture and pour into whisked eggs. Pour in a slow steady stream while whisking eggs.
Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-180 F.
In a large bowl, pour remaining 1 cup of cream. Place a fine strainer over top. Pour heated custard into strainer.
Cover and refrigerate until completely cooled, at least 4 hours or overnight.
Strain peaches, reserving liquid. Mix liquid into cooled custard mixture.
Place custard into an automatic ice cream maker. Follow directions for ice cream maker.
During the last 3-5 minutes of churning, add peaches.
Remove ice cream and place in freezer.
Recipe adapted from Fine Cooking Magazine
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