»Back to Ice Cream

Home Made Peach Ice Cream

I've made two batches this year, and am updating this recipe today (7/15/12) to reflect some adjustments. I'm now using organics; dairy and sugar or agave syrup.

  1. I've increased peaches from 2 to 2.5-2.75 cups.
  2. I'm using half & half instead of cream and flipping cream/milk proportions from before. The half & half has only cream and milk whereas cream products have added ingredients (supposedly to aid whipping), so this is more natural.
  3. I'm using vanilla powder rather than vanilla extract.
  1. »«Custard»«
  2. 1 1/2 cups half & half
  3. 3/4 cup milk
  4. 1/3 cup sugar (or 1/4 cup agave syrup)
  5. 4 egg yolks
  6. 1/4 cup sugar (or 2 Tbl agave syrup)
  7. 1/8 tsp vanilla powder
  8. »«Peaches»«
  9. 2 1/2 - 2 3/4 cups diced, peeled organic peaches, pits removed
  10. 1/2 tsp lemon juice
  11. 1/3 cup sugar (or 1/4 cup agave syrup)
  12. 2 Tbl Vodka
  1. Prepare an ice bath for a medium bowl with a sieve to strain the custard mixture.
  2. Heat milk, cream and 1/3 cup sugar over medium heat until steam appears. Just about 5 minutes or so.
  3. Meanwhile, whisk 1/4 cup sugar and vanilla powder into egg yolks until sugar is mostly dissolved (pale yellow color).
  4. While whisking, stir about a cup of the warm milk mixture into the egg yolk mixture
  5. Pour egg yolk mixture into the remaining milk, while whisking. Switch to a spoon and stir constantly, heating over medium-low heat until foam subsides and mixture begins to thicken (180 degrees). Avoid boiling - if mixture boils eggs will curdle.
  6. Remove from heat and pour through sieve.
  7. Cool custard to room temperature, cover and refrigerate until custard reaches 40 degrees. (2 hours up to 24 hours).
  8. Combine peaches, lemon juice, a pinch of salt and 1/3 cup sugar in a medium size saucepan. Let stand about 1 1/2 hours until very syrupy.
  9. Heat peaches and their liquid stirring occasionally over medium - med-high heat until peaches are tender and flesh has broken down (3-4 minutes). Transfer to bowl, stir in vodka and refrigerate until cold. (40 degrees - 4 hrs to 24 hrs.)
  10. Strain chilled peaches, reserving liquid.
  11. Pour peach liquid into custard and pour into ice cream maker. Follow makers instructions for soft-serve consistency ice cream (about 25-35 minutes).
  12. Add peaches and churn about 30 seconds or so longer.
  13. Transfer to airtight container and freeze until firm. (I find this is best after at least 4 hours.)

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: