Homemade Peach Ice Cream
Summertime is in full swing, and there's no better way to cool down on a hot day than with a scoop of delicious, Homemade Peach Ice Cream. Easy to make at home, it's sure to become a family favorite.
Servings: 12 ½ cup servings
Calories: 294kcal
Equipment
- Cuisinart Ice Cream Maker ICE30
- Ice Cream Storage Tubs, 1 quart
Ingredients
- 1 cup sugar
- 2 cup half & half
- 1 teaspoon vanilla
- 1 pinch salt
- 5 large peaches washed, pitted, and cut into chunks
- 2 eggs
- 2 cup heavy cream
Instructions
- If using a Cuisinart or other electronic ice cream maker, set the freezer bowl in your freezer overnight.
- Prepare the peaches by washing, pitting, and cutting into chunks. If you don't want skin, you can peel it also.
- Measure the sugar, half and half, vanilla extract, and salt and add to a blender or food processor.1 cup sugar, 2 cup half & half, 1 tsp vanilla, 1 pinch salt
- Add the prepared peaches to the blender and process until smooth, about 1 minute.5 large peaches
Temper the Eggs
- Pour the blender liquid into a large saucepan and heat on medium. When the mixture reaches 175℉, remove from heat.
- In a small bowl, whisk the two eggs. Slowly trickle about ½ cup the hot mixture into the bowl with the beaten eggs, mixing constantly to combine.2 eggs
- Slowly add the tempered egg mixture to the sauce pan of hot half & half mixture, stirring constantly with a whisk.
- Return the heat back to medium, stirring constantly with a whisk, until temperature just reaches 160°F.
- Stir in the heavy cream, blending with the egg tempered half & half mixture.2 cup heavy cream
Chill the Custard Base
- Cover with plastic wrap so that the film touches the custard, and place in the refrigerator to chill for at least 2 hours.
Churn
- Transfer the chilled custard ice cream base to the electric ice cream maker freezer bowl, or churning container. If adding chunky bits of peaches, stir them in now.
- Turn your Cuisinart Ice Cream Maker on and program to the 'ice cream' setting, about 25 minutes.
- When the peach ice cream has reached the soft serve stage, spoon into an airtight freezer container and freeze for 2 hours or overnight to harden.
Notes
- Freeze the Bowl: For Cuisinart models with a freezer bowl, make sure it's frozen solid. This typically takes at least 12-24 hours. A fully frozen bowl is essential for proper churning and consistency.
- Choose Ripe Peaches: The flavor of your ice cream heavily depends on the peaches. Use peaches that are ripe, fragrant, and slightly soft to the touch for the best natural sweetness and flavor.
- Temper Eggs Properly: When adding eggs to the warm custard base, slowly whisk a small amount of the hot mixture into the beaten eggs first. This gradually raises their temperature. Then, slowly pour the tempered egg mixture back into the main pot, whisking constantly. Cook until the mixture coats the back of a spoon and reaches no higher than 160∘F (71∘C), which pasteurizes them without curdling.
- Chill Your Base Thoroughly: This is crucial for custard-based ice cream. Ensure your cooked custard base is completely chilled in the refrigerator for at least 4-6 hours, or preferably overnight, before churning. A well-chilled base freezes faster and results in a smoother texture.
- "Cure" for Firmness: After churning, your ice cream will be soft-serve consistency. Transfer it to an airtight container and "cure" it in the freezer for at least 2-4 hours to firm up to a scoopable texture.
Nutrition
Calories: 294kcal | Carbohydrates: 27g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 86mg | Sodium: 59mg | Potassium: 191mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1003IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 0.4mg
