Farm Stand Peach Ice Cream Recipes

FARM-STAND PEACH ICE CREAM

Steps:

• Heat the half-and-half, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat and discard the vanilla bean.
• Place the egg yolks and 1/2 cup of the sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Slowly whisk about 2 cups of the half-and-half mixture into the yolks to temper the eggs. Whisk the yolk mixture back into the pan with the half-and-half mixture and cook over very low heat, whisking constantly, for 5 to 7 minutes, until thick. The custard should coat the back of a spoon and hold a line drawn with your finger.
• Whisk in the butter until melted, then remove from the heat and let cool. Transfer the custard to an airtight plastic container and refrigerate for at least 4 hours or overnight.
• Place the peaches in a large bowl and toss with the remaining 1/2 cup sugar and the salt. Let sit for at least 30 minutes, until the fruit releases its juices and the sugar is no longer grainy. Cover and refrigerate for about 1 hour.
• Pulse the peaches in a blender or food processor five or six times, until smooth but still slightly chunky. Pour the custard into an ice cream maker and churn according to the manufacturer's instructions. Add the peaches for the last 5 minutes of churning. Scoop and serve.

GEORGIA PEACH HOMEMADE ICE CREAM

Steps:

• Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
• In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
• Follow the manufacturer's instructions to freeze the ice cream.

PEACH ICE CREAM

Steps:

• In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
• Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

NO-CHURN PEACH ICE CREAM

Steps:

• In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
• In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
• Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.