Old Fashioned Homemade Peach Ice Cream Recipes

OLD FASHIONED PEACH ICE CREAM

Steps:

• Place chopped peaches in a bowl. Add 1/4 cup sugar and stir. Cove and let sit for at least 1 hour.
• Once peaches have released a lot of juice, place peaches and juice in a food processor. Pulse 3-4 times just until peaches are broken up into small pieces.
• In a saucepan, heat heavy cream, milk and 3/4 cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
• In a separate bowl, beat egg yolks with a wire whisk or an electric mixer. Egg yolks should become smooth and lighter in color (see pictures in post)
• Take 1/2 cup of heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture.
• Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-185 F.
• Place a fine strainer over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps.
• Stir in vanilla and peaches with juices
• Cover and refrigerate until completely cooled, at least 4 hours or overnight.
• Place custard into an automatic ice cream maker and churn for 20-25 minutes
• Remove ice cream and place in freezer for 2 hours before serving.

OLD-FASHIONED PEACH ICE CREAM

Steps:

• In a medium heavy-bottomed saucepan, combine half-and-half and ¾ cup sugar. Heat mixture over medium-high heat until it just begins to boil; remove from heat. In a medium bowl, whisk egg yolks and remaining ¼ cup sugar until light and fluffy. Using a ladle, pour 1 cup hot half-and-half mixture in a slow steady stream into yolks, whisking constantly. Add another cup of hot half-and-half mixture, whisking to combine. Return mixture to saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon or temperature reaches 170° on an instant-read thermometer. Pour mixture through a mesh sieve, and strain into a stainless-steel bowl set in an ice-water bath. Stir in peaches. Let cool completely, stirring often. Refrigerate for 2 hours before freezing. Freeze mixture in batches in a 1-quart gel-type ice-cream maker, according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.

GEORGIA PEACH HOMEMADE ICE CREAM

Steps:

• Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
• In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
• Follow the manufacturer's instructions to freeze the ice cream.

OLD-FASHIONED HOMEMADE PEACH ICE CREAM

Steps:

• Put peaches pieces, eggs,cream 1cup sugar and vanilla in blender.
• Blend just til peaches are smashed.
• Do not blend to long or you will whip the cream!
• Pour in 1 gal ice cream maker, then pour some of the milk and lemon juice in blender add last 1 cup sugar blend quickly-you do this to get all the goodie out of the blender.
• Pour this in maker.
• Fill to fill line on maker with milk.
• Put into freezer and fasten in, turn on ice cream maker, then start putting in layers of ice and salt.
• Finish according to makers directions.