Peach Ice Cream

By Stef -



 So, this was fine. It just wasn't amazing, so I'm not even going to give many details, but here is what did not work well: 

3 cups half and half

1 cup cream

1/2 cup sugar (don't go less than this)

1 1/2 lbs. peaches, peeled and pureed

dash salt

1 Tbs. vanilla

6 egg yolks


The best peach ice cream I personally have tasted came from my neighbor, Tori Spainhower. Here is the very vague recipe she gave us:


3 cups sugar                                                                1 quart cream

3 peaches sliced into little cubes



½ package orange or peach jell-o                               milk to fill line

 

This will make 1 gallon, and she fills it ¾ full.  There is more milk than cream, and you can just add food coloring instead of jell-o if you want.  She usually uses orange.


Now, here is what I have learned. I think you do need jello if you want a stronger fruit flavor to come through because otherwise it tastes like vanilla with a slight fruit flavor. You can't put little chunks of peaches in or they freeze, so just do this afterward if you want that. If I do this again, I'm going to use the vanilla ice cream from Abigail Johnson Dodge that I blogged a while back, add some jello, add some fruit puree, stir in fresh peaches before serving and then add some cinnamon sugar.


Vanilla Ice Cream--Double this 
By Abigail Johnson Dodge Fine Cooking Issue 71

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 vanilla bean, split, or 1-1/2 tsp. pure vanilla extract 
  • 6 large egg yolks We had medium eggs
  • 1/3 cup granulated sugar I decreased this to 1/4 cup
  • 1/8 teaspoon table salt


http://www.finecooking.com/recipe/vanilla-ice-cream

You whisk the eggs, salt, and sugar together for about 1 minute. Then, you put 1 cup of cream in a metal bowl that is inside a bigger metal bowl filled with ice water. You put the remaining milk and cream on the stove and heat it to barely a simmer. Then temper the eggs, put it back in to the pan, and cook until it reaches 175 degrees. Then strain that into the cold cream, add the vanilla, and chill. Freeze.


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