Try this homemade fresh peach ice cream during peach season this fall! It’s sweet, peachy, creaminess is hard to resist!!!
It is peach season here. I love fresh peaches, especially in desserts and baked goods. This is my son’s favorite. He usually requests it every year for his birthday. I posted this recipe last year but have since then rewritten and simplified it considerably. Now it is less labor intensive. So give it a try and let me know what you think!
First I got my ice cream maker ready to go. Next I beat my eggs with my beaters and whisk attachment until they were well blended and a little frothy. Set them aside for a minute. In a small pot over medium high heat bring the heavy cream, half & half and sugar to a simmer.
Remove the cream and sugar from the heat and trickle into the eggs WHILE running the whisk attachment on your beaters. It is important to run the beaters while doing this so that the eggs get cooked by the hot liquid but don’t turn to scrambled eggs. Once all the cream/sugar has been beaten into the eggs set it aside to cool a little while you prepare the peach puree.
I bring a pot of water to a boil. Boil the peaches for about 45 seconds, remove them from the boiling water and plunge them directly into ice water. After 30 seconds or so I remove the peaches from the ice water and the skins rub right off. Slice the peaches in half, throw away the pit and puree the peaches in a food processor, blender or with and emulsion blender until completely smooth. Stir the peach puree, vanilla and salt into the cream/sugar/egg mixture. This will give you about 5 cups of liquid ice cream. Freeze according to the manufacturer’s instructions for your ice cream maker.
This is what my ice cream looks like when I declare it ready to be transferred to the freezer. It is the consistency of a soft serve ice cream. For me the churning in the ice cream maker took about an hour. Transfer the ice cream to a bucket or bowl to finish freezing in the freezer. The amount of time until the ice cream has frozen adequately depends on the depth of the bowl you use. I usually plan for it to need to be in the freezer 3 to 4 hours before I serve it.
- 2 Eggs
- 1 1/4 Cups Sugar
- 1 1/3 Cups Heavy Cream
- 2/3 Cups Half and Half
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 1 2/3 Cups Fresh Peach Puree (about 3 average sized peaches)
Prepare your ice cream maker for use.
In a mixing bowl and using the whisk attachment, beat the eggs until well blended and a little frothy. Set Aside.
In a small pot over medium high heat, bring the heavy cream, half & half and sugar to a simmer. Remove from the heat, and pour in a trickle into the eggs WHILE running the beaters. This will cook the eggs but not turn them into scrambled eggs. Once all the hot cream/sugar has been added, set aside to cool slightly while you prepare the peaches.
Bring a pot of water to boil. Boil the peaches for about 45 seconds. Remove them from the boiling water and immediately plunge them into ice water. After about 30 seconds the peach skins should rub off easily.
Slice the skinless peaches in half and remove the pit. Puree the peaches in a blender, food processor or with an emulsion blender with completely smooth. If you end up with a little more than 1 2/3 cups peach puree it's fine.
Stir the peach puree, vanilla and salt into the cream/egg mixture. You'll have about 5 cups of liquid ice cream. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
Once ice cream has firmed up like soft serve ice cream, transfer it to a bucket or bowl to finish freezing in the freezer. This should take another 3-4 hours.
Serve and enjoy!