Old Fashioned 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.

DAD'S PEACH ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight., In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Freeze according to manufacturer's instructions.

PEACH ICE CREAM

Steps:

• In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
• In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
• In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries

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.

OLD-FASHIONED PEACH ICE CREAM

Steps:

• Finely chop peaches in blender or food processor (makes about 2 cups.) Stir in1/3 cup sugar and lemon juice and set aside. Heat milk and cream in a heavy saucepan. Beat eggs yolks with remaining 1/3 sugar and salt until light. Gradually beat hot mixture into egg, then return to the saucepan. Cook over low heat until custard just begins to thicken (about 5 minutes). Cool. Stir in peaches and almond extract. Churn-freeze in hand-crank or electric ice cream maker. Makes 8 to 10 servings.