Ingredients
- 2 cups chopped fresh or frozen peaches, peeled if preferred
- 1 1/4 cups sugar
- 1 tablespoon lemon juice
- 2 tablespoons peach brandy
- 2 cups heavy cream
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 4 egg yolks
Directions
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
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By bweilage
Dunwoody, 49
on August 08, 2011
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Fantastic recipe. I found banana liqueur in the back of a cabinet (can't remember why I bought it as it was the only thing I had that was at all close to peach brandy. I let the peaches soak overnight and at last minute, decided to add pecans. I toasted them in a small skillet with a little butter and dash of kosher salt, and mixed them into the peach mixture. I filled my Cuisinart ice cream maker 2/3 (leaving a little for a small next batch. The ice cream is fantastic. I will use this recipe for all my fruit ice creams.
By AlwaysCooking81641
Aledo, TX
on September 10, 2010
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I have made several different peach ice cream recipes and this one is by far the best. Having made it a couple of times, I have found that a few alterations really make it extra wonderful... I started out with perfectly ripe, fresh peaches.I used vanilla sugar (available at specialty grocery stores to macerate the peaches in, and because I didn't have any peach brandy I substituted almond liqueur instead, which I think ultimately really enhances the peach flavor. I also added a tablespoon of peach preserves to this mixture. Because the sugar in the peaches already had intense vanilla flavor, I opted to use regular sugar in the cream mixture and did not add the vanilla extract that the recipe calls for. I followed the rest of the recipe to a t. I stirred the cream mixture over the bowl of ice until it was quite cold. I also put the bowl that I would ultimately store the ice cream in in the freezer so that it wouldn't melt the half frozen mixture. Finally, I put the peaches in the freezer at the same time that I put the cream mixture in the ice cream maker so that they would also be very cold. By keeping everything as cold as possible you allow the ice cream to firm up without turning icy. DELICIOUS!!!!!
By pbrazile_4873549
Tupelo, MS
on July 19, 2009
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This ice cream is velveety smooth and creamy. It is very easy to prepare. Marinating the peaches and using the liquid is a great idea as it gives the ice cream an added layer of flavor. This is creamy, but also light and perfect for summer. This is my new favorite recipe for ice cream. Some homemade ice cream tends to be bland by calling for a basic custard recipe and adding fruit almost as an afterthought. This recipe infuses the fruit flavor throughout. Other fruit I have in mind for this recipe are mangoes, pineapple, raspberries or cherries. I used Grand Mariner as I did not have peach brandy, but any combination of fruit/fruit flavored liquor I believe will work.
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