Peach Ice Cream
A classic southern summer peach ice cream.
- Prep Time: 30 minutes
- Chill Time: 3 hours
- Cook Time: 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: 1 1/2 quarts
- Category: Ice Cream
Ingredients
4 large peaches, peeled, chopped and divided
Lemon juice from ½ of medium lemon
2 tablespoons sugar
Splash of bourbon
1 ½ cups heavy cream, divided
1 ½ cup whole milk
4 large egg yolks
½ cup sugar
Vanilla extract
Instructions
- Peel and core the peaches. Divide the peaches in half. Roughly chop one half of the peaches and set aside. Dice the second batch peaches– these will go in the custard base.
- Season the peaches. In a small bowl with a lid mix together the diced peaches, lemon juice, 2 tablespoons of sugar and a splash of bourbon. Cover the peaches with the lid and refrigerate.
- Steep the peaches. In a medium pot, pour 1 cup of heavy cream and 1 cup of whole and the roughly chopped peaches. Let this mixture come to a simmer (but not a boil!) over medium low heat. About 5-8 minutes. Stir occasionally. Once the milk reaches the summer stage, strain out peaches with a fine mesh strainer, Press the peaches firmly into the strainer with the back of the wooden spoon. Discard those peaches. Pour the milk back into the pot.
- Temper the egg yolks. In a large measuring cup, whisk together the egg yolks and sugar. In a slow stream, pour 1 cup of the warmed milk mixture into the measuring cup. Whisk the egg mixture every 10-15 seconds to make sure the eggs don’t scramble.
- Finish making the custard. Pour the egg mixture into the pot and return the heat to medium low. Let the mixture come to a simmer, but not a boil. The mixture will thicken and will coat the back of a wooden spoon when it’s done. About 5-8 minutes. Strain the custard with the fine mesh strainer into a clean bowl that has a lid. Whisk in the vanilla extract now.
- Chill the Custard. Fill a bowl larger than the bowl holding the custard with ice and water to about halfway full. Place the custard bowl in the ice bath. Whisk occasionally to help the custard cool. Once chilled place a piece of plastic wrap directly onto the custard. Cover the bowl and refrigerate for at least 3 hours or overnight.
- Churn. Follow the instructions on your ice cream maker to churn the custard base. When there is about 10 minutes left of the churn, pour in the diced peaches.
- Freeze. Scoop the ice cream out of the ice cream churn into a freezer safe container and freeze for a couple hours.
Keywords: Peach Ice Cream
Find it online: https://southernshelle.com/peach-ice-cream/