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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.
- I've increased peaches from 2 to 2.5-2.75 cups.
- 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.
- I'm using vanilla powder rather than vanilla extract.
- »«Custard»«
- 1 1/2 cups half & half
- 3/4 cup milk
- 1/3 cup sugar (or 1/4 cup agave syrup)
- 4 egg yolks
- 1/4 cup sugar (or 2 Tbl agave syrup)
- 1/8 tsp vanilla powder
- »«Peaches»«
- 2 1/2 - 2 3/4 cups diced, peeled organic peaches, pits removed
- 1/2 tsp lemon juice
- 1/3 cup sugar (or 1/4 cup agave syrup)
- 2 Tbl Vodka
- Prepare an ice bath for a medium bowl with a sieve to strain the
custard mixture.
- Heat milk, cream and 1/3 cup sugar over medium heat until steam
appears. Just about 5 minutes or so.
- Meanwhile, whisk 1/4 cup sugar and vanilla powder into egg yolks until sugar is mostly
dissolved (pale yellow color).
- While whisking, stir about a cup of the warm milk mixture into the egg yolk mixture
- 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.
- Remove from heat and pour through sieve.
- Cool custard to room temperature, cover and refrigerate until custard reaches 40 degrees. (2 hours up to
24 hours).
- 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.
- 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.)
- Strain chilled peaches, reserving liquid.
- Pour peach liquid into custard and pour into ice cream maker. Follow
makers instructions for soft-serve consistency ice cream (about 25-35
minutes).
- Add peaches and churn about 30 seconds or so longer.
- Transfer to airtight container and freeze until firm. (I find this
is best after at least 4 hours.)
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