Country Peach Ice Cream

Shocker! Tim actually requested that I make a peach ice cream.  I about fell over because I thought the only good ice cream in his eyes was vanilla.  So, I happily obliged because I want to try as many different ice cream recipes as possible this summer.  And this one certainly was a winner!

As Annie stated, it has a pretty mild flavor of peach in the background, but the little bits of peaches make it perfect.  We actually ate some of this before it had really set up in freezer and it was a dreamy bowl of peaches and cream.  The final (firm) ice cream was even better, only improved by a drizzle of honey.

I made a few changes based on what I had on hand, but nothing drastic.  I really only want to point out that I thought the call for 4 large peaches was a little vague as people probably have different interpretations of “large” peaches.  I wish it would have given the amount of cups of chopped peach pieces, but it didn’t so I used what I felt were six medium-sized peaches.

Country Peach Ice Cream

Source:  adapted from Annie’s Eats originally from Williams Sonoma Ice Cream

Ingredients:

4 large, ripe peaches, peeled, halved, pitted and chopped into small chunks {I used 6 medium}

1 tbsp. fresh lemon juice

½ cup sugar, plus 2 tbsp.

1 ½ cups whole milk {I used half and half}

1 ½ cups heavy cream

4 large egg yolks

pinch of salt

1 tsp. vanilla extract

Directions:

Put half of the peaches in a bowl and mash slightly with a fork.  Sprinkle with the lemon juice and the 2 tablespoons sugar and toss to combine.  Cover and refrigerate.

In a heavy 2-qt. saucepan, combine the milk, 1 cup of the cream, and the remaining peaches.  Cook over medium heat until slightly thickened, 4-5 minutes.  Do not let boil.  Strain through a fine-mesh sieve into a bowl, pressing on the peaches with the back of a spoon.  Discard the solids.

Meanwhile, combine the egg yolks, ½ cup sugar, salt, and remaining ½ cup cream in a bowl.  Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about ½ cup of the warm milk mixture into the egg mixture until smooth.  Pour the egg and milk mixtures into the saucepan.  Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes.  Do not let the custard boil.  Strain through a fine-mesh sieve into a bowl {I skipped this}.  Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water.  Stir occasionally until cool.  Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.  Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.  When the ice cream is frozen to the consistency of soft serve, transfer to an air-tight container.  Drain the reserved peaches and fold them in.  Cover and freeze until firm, at least 6 hours or up to 3 days before serving.

Definitely enjoy with a drizzle of honey!

Strawberry Ice Cream

I love this time of year when the strawberries are ripe, juicy and on sale at the grocery store! 🙂

This ice cream was a little less creamy than the vanilla ice cream that I made previously, which I attribute to the lack of egg yolks in this recipe.  But, we actually liked this ice cream better.

Strawberry Ice Cream

Source:  Leslie Sarna

What you’ll need:

2 cups whole milk

1 cup half and half {I used heavy cream}

one 14 oz. can sweetened condensed milk

1/2 tsp. vanilla extract

about 10 average size strawberries, pureed and strained if you choose {about one cup of puree}

What you’ll do:

In a large mixing bowl add milk, half and half, sweetened condensed milk and vanilla. Whisk together until well combined.  Add in the strawberries and whisk again.  {I think I’ll chill it in the fridge for a few hours at this point next time.} Pour into ice cream maker and in about 30 minutes you’ll have delicious ice cream!  Place in an airtight container and store in the freezer.

Vanilla Ice Cream

I received an ice cream maker for Christmas {thanks Mom and Dad!} and have been waiting for summer to finally make my first batch.  Well, the official start to summer was last week, so I went ahead and made some ice cream on my day off last week!

A few days before that, I asked Tim what flavor he wanted.  I fully expected him to say that he didn’t care and that whatever I wanted would be fine.  His response was quite the opposite and very passionate!  He looked at me like I had 4 heads and almost didn’t dignify my [apparently] stupid question with a response.  After carrying on for a while, acting like I was the crazy one without any common sense, he finally said that it would be crazy to break in the new ice cream maker with anything other than plain VANILLA!

Of course, I had been contemplating all sorts of flavors and mix-ins since receiving the gift, but I was quite happy to appease Tim and make plain vanilla ice cream.  After all, it would be my first time using whole vanilla beans, so that would be fun enough for me!

Vanilla Ice Cream

{Source: adapted from Elly Says Opa!, originally by David Lebovitz}

2 cups heavy cream, divided
1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 tsp. vanilla extract

Warm the milk, sugar, 1 cup of cream and tiny pinch of salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the warmed milk, and then add the bean itself.  Cover the pan, remove from the heat, and let steep for 30 minutes.

Pour the remaining 1 cup cream into a large bowl, and set a mesh strainer over the top.  In a separate bowl, whisk the egg yolks.  Very slowly add the warm milk mixture into the egg yolks, whisking constantly, and then scrape back into the saucepan.

Stir the mixture constantly over medium-low heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula (don’t boil!).  Pour the custard through the strainer and stir it into the cream.  Add the vanilla bean to the custard, stir in the vanilla extract, and then stir until cool over an ice bath.

Chill the mixture in your refrigerator. When ready to churn, remove the vanilla bean and churn according to the manufacturer’s instructions.

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