PEACH ICE CREAM
I got this recipe from Ben & Jerry's Ice Cream book. It is the reason I own an ice cream maker. Every year we go to Gaffney, SC and pick up a huge basket of peaches. This is the perfect way to use some of them. The cooking time listed includes time to let the peaches sit in the fridge.
Provided by The Giggle Box
Categories Frozen Desserts
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the peaches, lemon juice and 3/4 cup of sugar in a bowl.
- Cover and refrigerate for 2 hours, stirring every 30 minutes.
- Remove the peaches from the fridge and drain the juice into another bowl and set aside.
- Return the peaches to the fridge.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Slowly whisk in 3/4 cup of sugar until completely blended.
- Add the cream and milk and whisk to blend and then add the peach juice and mix until completely blended.
- Pour into your ice cream maker and freeze according to the ice maker's directions.
- When the ice cream is almost frozen (about 2 minutes before it is done) add the peaches and continue freezing until it is ready.
- If your ice cream maker is anything like mine, you may need to put the ice cream into a container and let it finish freezing in the freezer.
PEACH ICE CREAM
This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
Provided by Aimee
Time 40m
Number Of Ingredients 5
Steps:
- Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
- Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
- In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
- Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
- Serve now for soft serve ice cream.
- For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.
Nutrition Facts : Calories 240 kcal, Carbohydrate 25 g, Protein 2 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 24 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
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
PEACH ICE CREAM
A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by BIGGUNNER
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 25.3 g, Cholesterol 81.2 mg, Fat 13.7 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 86.4 mg, Sugar 23.9 g
CONTEST-WINNING PEACH ICE CREAM
When peaches are in season, this recipe is at the top of my list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long! -Toni Box Weaver, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 306 calories, Fat 18g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 115mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.
PEACH ICE CREAM
Adding peaches to a mouthwatering vanilla ice cream recipe I got from my mother-in-law resulted in this fabulous flavor. My boys say it's the greatest and think it tastes best served outdoors under a shade tree!-Lisa Tenbarge, Haubstadt, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
Nutrition Facts :
NO-CHURN PEACH ICE CREAM
This summery and flavorful peach ice cream comes together easily without an ice cream maker. A base of fresh peach puree flavored with sweetened condensed milk, vanilla and ginger is lightened with whipped cream before freezing. For the best peach flavor, seek out ripe seasonal peaches. If they're unavailable, thawed frozen peaches are a great substitute.
Provided by Justin Chapple
Categories dessert
Time 6h25m
Yield About 6 cups
Number Of Ingredients 7
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.
PEACH ICE CREAM
Provided by Ruth Cousineau
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Peach Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 2 qt
Number Of Ingredients 11
Steps:
- Cut an X in bottom of each peach, then blanch in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1/2-inch pieces. Toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl. Let macerate, covered and chilled, at least 8 hours.
- Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan. Add cream and milk and bring to a boil over medium heat, whisking constantly. Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan.
- Cook, stirring with a wooden spoon, just until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick). Strain through a fine-mesh sieve into a metal bowl and stir in extracts. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.
- Transfer 2 cups peaches with slotted spoon to a bowl.
- Purée remaining peaches and liquid in a blender until smooth. Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches.
- Transfer to an airtight container and put in freezer to harden, about 2 hours.
PEACH ICE CREAM
Fresh peach puree transforms a vanilla-base into the perfect warm-weather treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Yield Makes 1 1/2 quarts
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat cream and milk over medium-high until tiny bubbles begin to form around edges of pan, 2 to 3 minutes.
- While milk mixture heats, vigorously whisk together egg yolks, sugar, and salt in a large bowl until very thick and pale in color, about 2 minutes. Slowly add hot milk mixture to egg-yolk mixture, whisking constantly. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until foam subsides and mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Pour mixture through a fine-mesh sieve into a clean bowl set in an ice bath. Let cool while cooking peaches.
- In a medium skillet, heat peaches and 2 tablespoons water over medium-high. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until peaches are softened, 10 to 12 minutes. Let cool 5 minutes. Carefully transfer peaches and any accumulated juices to a blender and puree until smooth. You should have about 1 1/2 cups.
- Stir peach puree, lemon juice, and vanilla into cooled custard. Cover with plastic wrap and refrigerate until cold, at least 2 hours.
- Process mixture in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 15 to 20 minutes before serving.
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, PHILADELPHIA STYLE
No custard stands in the way of the peach flavor in this simple-to-make ice cream, so only the sweetest fresh peaches will do.
Provided by Bruce Weinstein
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
- Cut the peaches into eighths and place in the blender with the peach nectar. Blend until the peaches are puréed. Stir the peach purée and vanilla into the cooled cream. Refrigerate until cold or overnight.
- Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
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
PEACH ICE CREAM
This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find - the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.
Provided by Julia Reed
Categories ice creams and sorbets, dessert
Time 1h
Yield About 1 1/2 quarts, 6 to 8 servings
Number Of Ingredients 6
Steps:
- Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
- While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
- Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
- Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 15 grams, Carbohydrate 56 grams, Fat 45 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 27 grams, Sodium 82 milligrams, Sugar 54 grams
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THE ULTIMATE HOMEMADE PEACH ICE CREAM RECIPE
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- The fastest way to remove the skin from peaches is to make a little “x” in the skin and then place it in a pan of boiling water for about a minute. Remove and transfer to a bowl of ice water. The skin should peel back easily. Cut the peach into slices or large chunks.Set aside about 1/3 cup of peaches diced into small chunks.
- Using an immersion blender or food processor, combine the peaches and puree until smooth. Transfer to the fridge.
- In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, vanilla extract, and sugar. Do not let it boil. Remove from heat.
- Place the egg yolks in a medium bowl, and whisk well with a fork. Using a 1/3 measuring cup, add some of the hot milk/cream mixture to the egg yolks, and whisk while you combine. Add another 1/3 cup - mix. Then a final 1/3 cup - mix. Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 5 minutes, stirring often. Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer. Add peach puree and transfer to the fridge for at 12 hours (preferably) or until completely cooled.
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