Lighter Peach Ice Cream Recipes

SIMPLY PERFECT FRESH PEACH ICE CREAM

Steps:

• Peel the peaches, if desired, or scrub well and leave the peel on. Cut the peach flesh from the stone and place into a blender or food processor. Blend until the fruit is mostly pureed, with just a few visible pieces.
• Measure out 1 1/2 cups of the puree and pour back into the blender (you can use any left for other purposes). Add the whipping cream, the half and half cream and the sugar and blend until the ingredients are well mixed. Remove to a glass measuring cup or bowl. Cover and refrigerate until well chilled, 4-8 hours.
• Add the chilled peach-cream mixture to your ice cream maker and process according to manufacturer's instructions. Transfer to a freezer container and freeze for at least several hours to ripen.

PEACH ICE CREAM

Steps:

• Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
• Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
• In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
• Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
• Serve now for soft serve ice cream.
• For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.

PEACH ICE CREAM

Steps:

• In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
• Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

GEORGIA PEACH ICE CREAM

Steps:

• In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers' directions. Refrigerate remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches.

CONTEST-WINNING PEACH ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

PEACH ICE CREAM

Steps:

• Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
• While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
• Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
• Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.