OLD FASHIONED PEACH ICE CREAM
Fresh peach ice cream made from a custard and slow churned
Provided by Kathy
Categories Dessert
Time 4h35m
Number Of Ingredients 8
Steps:
- Place chopped peaches in a bowl. Add 1/4 cup sugar and stir. Cove and let sit for at least 1 hour.
- Once peaches have released a lot of juice, place peaches and juice in a food processor. Pulse 3-4 times just until peaches are broken up into small pieces.
- In a saucepan, heat heavy cream, 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 with a wire whisk or an electric mixer. Egg yolks should become smooth and lighter in color (see pictures in post)
- Take 1/2 cup of heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture.
- 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 just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-185 F.
- Place a fine strainer over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps.
- Stir in vanilla and peaches with juices
- Cover and refrigerate until completely cooled, at least 4 hours or overnight.
- Place custard into an automatic ice cream maker and churn for 20-25 minutes
- Remove ice cream and place in freezer for 2 hours before serving.
Nutrition Facts : Calories 497 kcal, Carbohydrate 45 g, Protein 5 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 243 mg, Sodium 151 mg, Sugar 42 g, ServingSize 1 cup, Fiber 1 g
OLD-FASHIONED FRESH PEACH ICE CREAM
Nothing says summer like creamy Homemade Peach Ice Cream made with simple ingredients like heavy cream, whole milk, sugar, eggs, and fresh, ripe peaches. The sweet taste of peaches and cream shine in this summertime favorite.
Provided by Amy Nash
Categories Dessert
Time 4h38m
Number Of Ingredients 8
Steps:
- Peel and slice peaches, then toss in a large bowl with 1/2 cup of the sugar and lemon juice to combine. Let sit at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices to create a syrupy liquid.
- Once the peaches have released their juices, mash them with a fork or potato masher until only very small chunks of peach remain. You don't want large, individual pieces of peach in your ice cream or they will freeze very hard. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use.
- Meanwhile, in a medium saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not bubbling.
- In a large bowl, whisk together the egg yolks and remaining 1/4 cup of sugar, until light in color, about two minutes.
- While whisking, slowly pour in 1/2 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 1/2 cup of hot cream, whisking the entire time.
- 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 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
- Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled.
- Pour peach 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. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, then transfer the ice cream to an airtight container and freeze at least 4-6 hours to ripen.
Nutrition Facts : Calories 481 kcal, Carbohydrate 54 g, Protein 6 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 241 mg, Sodium 153 mg, Fiber 1 g, Sugar 51 g, UnsaturatedFat 11 g, ServingSize 1 serving
OLD-FASHIONED PEACH ICE CREAM
Yield 1
Number Of Ingredients 4
Steps:
- In a medium heavy-bottomed saucepan, combine half-and-half and ¾ cup sugar. Heat mixture over medium-high heat until it just begins to boil; remove from heat. In a medium bowl, whisk egg yolks and remaining ¼ cup sugar until light and fluffy. Using a ladle, pour 1 cup hot half-and-half mixture in a slow steady stream into yolks, whisking constantly. Add another cup of hot half-and-half mixture, whisking to combine. Return mixture to saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon or temperature reaches 170° on an instant-read thermometer. Pour mixture through a mesh sieve, and strain into a stainless-steel bowl set in an ice-water bath. Stir in peaches. Let cool completely, stirring often. Refrigerate for 2 hours before freezing. Freeze mixture in batches in a 1-quart gel-type ice-cream maker, according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.
OLD-FASHIONED HOMEMADE PEACH ICE CREAM
This recipe was given to me by my Aunt Helen,she has been making ice cream this way for 60 years or more. Of course then they went to the milk house for the cream. I added the peaches. As far as the fact that it contains raw eggs- I just don't worry about it. The ice cream is worth the risk.
Provided by Virginia
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Put peaches pieces, eggs,cream 1cup sugar and vanilla in blender.
- Blend just til peaches are smashed.
- Do not blend to long or you will whip the cream!
- Pour in 1 gal ice cream maker, then pour some of the milk and lemon juice in blender add last 1 cup sugar blend quickly-you do this to get all the goodie out of the blender.
- Pour this in maker.
- Fill to fill line on maker with milk.
- Put into freezer and fasten in, turn on ice cream maker, then start putting in layers of ice and salt.
- Finish according to makers directions.
Nutrition Facts : Calories 398.8, Fat 17.1, SaturatedFat 10.2, Cholesterol 102.2, Sodium 118.8, Carbohydrate 54.9, Fiber 0.8, Sugar 44.4, Protein 8.6
PEACH ICE CREAM
Provided by Food Network
Categories dessert
Time 3h50m
Yield 1 generous quart
Number Of Ingredients 8
Steps:
- In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
- In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
- In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries
FRESH PEACH ICE CREAM (REGULAR AND DIET VERSIONS)
(For electric Ice Cream Machines) This recipe makes a delicious, soft, custard-type ice cream. If you prefer a firmer ice cream, you can chill it for an extra cycle in your ice cream machine or place it in a bowl in your freezer for an hour before serving. Prep time includes the 1 hour chilling time and the 1/2 hour beat/freezing time.
Provided by Dee514
Categories Frozen Desserts
Time 1h35m
Yield 1 Quart
Number Of Ingredients 10
Steps:
- In food processor/blender, puree peaches (peeling the peaches is optional).
- Blend peach puree and all ingredients until very smooth.
- Chill ice cream mix until cold, about 1-2 hours.
- Pour mix into your ice cream machine and process according to manufacturer's directions.
- It may be necessary to continue the"chill/beat" cycle for 15-30 minutes after the first cycle stops.
- Note: Since fresh Peach Ice Cream is very soft, it maybe necessary to let it"ripen" in your ice cream maker for an additional 45 minutes (or place in a bowl in freezer) if you prefer a firmer ice cream.
Nutrition Facts : Calories 1373.3, Fat 46.5, SaturatedFat 28.4, Cholesterol 152.6, Sodium 311.8, Carbohydrate 219.1, Fiber 6.9, Sugar 198.5, Protein 27.5
GEORGIA PEACH HOMEMADE ICE CREAM
This is the best peach ice cream you'll ever eat!!!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.1 g, Cholesterol 15.6 mg, Fat 4.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 42.4 mg, Sugar 13.3 g
OLD-FASHIONED PEACH CREAM PIE
This is an old recipe handed down to me by my grandmother. It's really one of the best pies I've ever tasted.
Provided by Cat Berner
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
- Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
- Raise oven temperature to 400 degrees F (200 degrees C).
- Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
- Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 46.3 g, Cholesterol 51.2 mg, Fat 19.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 9.5 g, Sodium 255.9 mg, Sugar 29.2 g
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