Homemade Peach Ice Cream

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Fresh Peach Ice Cream

Oh My Heavens!

Can I repeat that?

Oh My Heavens!

I love ice cream. I love homemade ice cream. I even love the process of making homemade ice cream. It is terribly complicated. But that is a big part of the fun. It is an experience. Not just a treat.

While I was at a baby shower for my sister-in-law (yes the ones that I made these cookies for), I saw a cook book on her mom’s shelf. It was a cookbook devoted to ice cream. Of course, I opened it. And looked at every single page. And took pictures of about 10 of the recipes with my phone.

The peach ice cream in particular caught my eye since it is peach season. I have tried many times to make fresh peach ice cream. It is always good, but not as good as I yearned for it to be. Not peachy enough.

My Grandma Randall used to make home made peach ice cream all the time.  The emotional memories of sitting down to eat her ice cream are much more impressive than the taste bud memories. She would cut huge chunks of peach and pour them into the ice cream where they would freeze. Giant frozen peaches don’t taste that great. And then there were the eggs. We won’t get into that issue. But I still loved gathering with all my cousins and stirring the ice cream until it melted, then drinking it.

Anywho, back to the here and now.

I was excited to try this recipe because it had much different ingredients than I had used before. The one that piqued my interest the most was sour cream. I’ve never seen sour cream in ice cream. I’m not sure sour is a flavor you’re going for in ice cream. The recipe also didn’t have any eggs and used a really small proportion of cream or milk. But it had a lot of peaches.

If you have an old fashioned ice cream turner, then you will have a great experience putting ice and rock salt into the machine and listening to the hum until the motor bogs down and you know that happiness awaits you.

If you have a new fangled ice cream maker, then good for you. Make sure you chill the drum beforehand, if your machine uses one.

If you have none of these things, it is still possible to make homemade ice cream with a few heavy duty gallon sized zip loc bags and ice. Now that is a fun experience.

Peach Ice Cream

 

It turned out divine! The Strong Man who would rather have mashed potatoes than ice cream any day, almost didn’t try any. But when he did, he said it was “only the best peach ice cream I’ve ever eaten!”

The tang from the sour cream was the perfect juxtaposition to the sweetness of the peaches. And it tasted peachy! Nice and peachy with no giant peach chunks! (And no stringy egg whites.)

Homemade Peach Ice Cream

Prep Time: 15 minutes

Total Time: 4 hours

Ingredients

  • 3 pounds (1200 grams peaches) about 8 large peaches. Peeled and pitted
  • 1 cup water
  • 1 1/2 cup sugar
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Cut the peaches into large chunks. Place in a large saucepan with the water. Cook over medium heat until the peaches are cooked through. About 5 minutes. Stir in sugar. Set aside until cooled.
  2. In a blender, puree the peaches, sugar and all of the juices once cooled. Add the sour cream, cream, milk, vanilla and lemon juice. The mixture should be fairly smooth, but leave a few chunks for texture.
  3. Chill the mixture in the refrigerator thoroughly.
  4. Mix according to you ice cream mixer's instructions.
http://eatthinkbemerry.com/2014/09/homemade-peach-ice-cream/

Recipe Source: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

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Comments

  1. Kim Judd says

    Looks so yummy Anita! I am dying to make this, but I don’t have any kind of ice cream machine! Can you describe the baggie-and-ice method for me? :)

    • AnitaAnita says

      Sure! First, you need to have trustworthy zip loc baggies. If they are shoddy you will have ruined ice cream.
      1. Put the ice cream mixture in a gallon size bag. I think you will need to separate it into 2-3 batches. The bag should be about 1/3 full. Press the excess air out and seal.
      2. Put the sealed bag in another use and press all the air out and seal. This is for extra insurance, you can skip it, if you feel lucky.
      3. Place both bags inside yet another gallon bag. Fill this bag halfway with crushed up ice cubes. Add 1-2 tablespoons salt (rock is best, but use what you have.) press out extra air and seal.
      4. Put on some gloves. Knead the bag. Squish it and squeeze it. Eventually the ice cream will start to freeze and thicken. This is a fun thing for the kids to do. (It might be hard with a stitched up finger :( )

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