Home Made Peach Ice Cream Recipe

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Home Made Peach Ice Cream

Contributed by: Melinda

We have a wonderful peach tree and every year during peach season (mid-late July) we make this ice cream. Once in a while we have a couple of 'peach ice cream' parties to celebrate a memorable time of year; one we look forward to each year. This can be done over two days, preparing the peaches and custard day one and churning day two. (This recipe is based on one from an old Cooks Illustrated magazine. I've changed the proportions somewhat to reduce the fat and make it even 'peachier'.)

2 cups diced, peeled peaches, pits removed
1/2 tsp lemon juice
2/3 cup sugar, divided (1/3 cup, 1/3 cup)
1 1/2 cups milk
3/4 cup heavy cream
4 egg yolks
1/4 cup sugar
1/2 tsp vanilla
2 Tbl Vodka

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.
Prepare an ice bath for a medium bowl with a seive 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 into egg yolks until sugar is mostly dissolved (pale yellow color).
Stir about a cup of the warm milk mixture into the egg yolk mixture
Pour egg yolk mixture into the remaining milk, while whisking. Stirring constantly, heat over medium-low heat until foam subsides and mixture begins to thicken (180 degrees). Mixture must not boil or eggs will curdle.
Remove from heat and pour through seive.
Cool custard to room temperature, then add vanilla.
Cover and refrigerate until custard reaches 40 degrees. (2 hours up to 24 hours).
Meanwhile heat peaches and their liquid stirring occasionally over medium-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.)

Ice cream is best if served within 4 days.

Questions about this recipe?