Recipe courtesy of Curtis Aikens

Peach Ice Cream

Getting reviews...
Save Recipe
  • Total: 3 hr 50 min
  • Prep: 3 hr 30 min
  • Cook: 20 min
  • Yield: 1 generous quart
Share This Recipe

Ingredients

Directions

  1. 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.
  2. In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
  3. 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.
  4. 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
24m Easy 98%
CLASS
Sebastien Rouxel

Raspberry Macarons

26m Advanced 97%
CLASS
James Briscione

Bourbon Peach Smash

12m Easy 100%
CLASS
Erin Jeanne McDowell

Grilled Peach Shortcakes

25m Easy 95%
CLASS
18m Easy 98%
CLASS
43m Easy 99%
CLASS
26m Easy 93%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages