Homemade Peach Ice Cream

Homemade Peach Ice Cream

Homemade Peach Ice Cream (Custard Base)

This recipe uses a cooked custard base (French style) which results in a very rich and smooth ice cream.

Yields: Approximately 1.5 quarts (about 6 servings) Prep time: 30 minutes active, plus chilling time (at least 4 hours, preferably overnight) Churn time: 20-30 minutes Freeze time: 4-6 hours after churning for best consistency

Ingredients:

For the Peach Puree:

• 3 cups fresh peaches, peeled, pitted, and diced (about 3-4 medium peaches)
• 1/4 cup granulated sugar (adjust to sweetness of peaches)
• 1 tablespoon fresh lemon juice

For the Custard Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 vanilla bean, split lengthwise and scraped (or 1 teaspoon good quality vanilla extract, added after cooking)
• 6 large egg yolks

Equipment:

• Ice cream maker
• Medium saucepan
• Large bowl
• Fine-mesh sieve
• Whisk
• Rubber spatula
• Airtight container for storing ice cream

Instructions:

Part 1: Prepare the Peach Puree

1. Combine ingredients: In a medium saucepan, combine the diced peaches, 1/4 cup granulated sugar, and lemon juice.
2. Cook peaches: Place the saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes.
3. Mash/Puree: Remove from heat. You can mash the peaches with a potato masher for a chunkier ice cream, or for a smoother ice cream as seen in the photo, transfer the mixture to a blender or food processor and blend until smooth.
4. Chill: Transfer the peach puree to a bowl and refrigerate until completely cold, at least 1 hour. This is important to prevent it from warming the ice cream base later.

Part 2: Prepare the Custard Base

1. Heat dairy: In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup granulated sugar, and salt. If using a vanilla bean, add the pod and scraped seeds to the mixture.
2. Scald the milk: Heat the mixture over medium-low heat, stirring occasionally, until it just reaches a simmer (you’ll see small bubbles forming around the edges). Do not boil. Remove from heat.
3. Whisk egg yolks: In a large bowl, whisk the egg yolks until light in color and slightly thickened.
4. Temper the yolks: Slowly drizzle about half of the hot cream mixture into the whisked egg yolks, whisking constantly. This “tempers” the egg yolks, preventing them from scrambling.
5. Return to saucepan: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream.
6. Cook custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (it should leave a clear trail when you run your finger across it). This usually takes 5-8 minutes. Do not boil, or the custard will curdle. The temperature should reach around 170-175°F (77-79°C).
7. Strain (optional but recommended): Immediately remove the custard from the heat. Pour it through a fine-mesh sieve into a clean large bowl. This will catch any cooked egg bits or vanilla bean pod remnants, ensuring a super smooth ice cream.
8. Add vanilla extract (if using): If you didn’t use a vanilla bean, stir in the vanilla extract now.
9. Chill custard: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard base until it is thoroughly chilled, at least 4 hours, but preferably overnight. A well-chilled base is crucial for proper churning.

Part 3: Churn and Freeze the Ice Cream

1. Combine: Once both the peach puree and custard base are thoroughly chilled, stir the peach puree into the custard base until well combined.
2. Churn: Pour the mixture into your ice cream maker’s freezer bowl and churn according to the manufacturer’s instructions. This typically takes 20-30 minutes, until the ice cream has the consistency of soft-serve.
3. Transfer to container: Transfer the churned ice cream to a freezer-safe, airtight container.
4. Harden: Press a piece of plastic wrap directly onto the surface of the ice cream to minimize ice crystal formation, then seal the container with a lid. Freeze for at least 4-6 hours, or until firm, for the best scooping consistency.

Tips for Success:

• Ripe Peaches: Use ripe, fragrant peaches for the best flavor. If your peaches aren’t very sweet, you might increase the sugar in the peach puree slightly.
• Don’t Overcook Custard: Overcooking the custard will lead to scrambled eggs. Cook over low heat and stir constantly.
• Chill Thoroughly: This is the most common reason for ice cream not freezing properly in the machine. Ensure both the base and the peach puree are very cold.
• Salt is Key: Even a small amount of salt enhances the flavor and balances the sweetness.
• Storage: Store homemade ice cream in an airtight container to prevent freezer burn. It’s best consumed within 1-2 weeks.
• Adding Chunks: If you prefer chunks of peach in your ice cream, you can reserve about 1/2 to 1 cup of the cooked, diced peaches and stir them into the churned ice cream during the last few minutes of churning, or when transferring it to the freezer container.

Enjoy your delicious homemade peach ice cream!