Peach Ice Cream
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 quart
- 2cups milk
- ¾cup sugar
- A 1-inch piece vanilla bean
- 3egg yolks
- 1½pounds ripe peaches
- 2tablespoons lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
92 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 2 grams protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean. Whisk the eggs slightly and add a little of the hot milk to them. Mix them and add the remaining milk. Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. Do not cook too fast or the mixture will curdle. Remove from heat and cool.
- Step 2
Meanwhile, peel the peaches and remove the pits. Coarsely puree the peaches with the lemon juice in a food processor. Set aside.
- Step 3
Remove the vanilla bean from the custard. Mix the custard with the peach puree and freeze according to the manufacturer's directions for your ice cream maker.
Private Notes
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Cooking Notes
Tyler
This ice cream was quite tasty. I served it with grilled peaches...fantastic!
I used 1 1/2 cups milk and 1/2 cup heavy cream. The puréed peach made the ice cream more icy than I would have liked. Next time I'll probably add another egg yolk and use even more heavy cream in place of some of the milk. I'll also roast some of the peaches next time to bring out a stronger peach flavor.
Tyler
This ice cream was quite tasty. I served it with grilled peaches...fantastic!
I used 1 1/2 cups milk and 1/2 cup heavy cream. The puréed peach made the ice cream more icy than I would have liked. Next time I'll probably add another egg yolk and use even more heavy cream in place of some of the milk. I'll also roast some of the peaches next time to bring out a stronger peach flavor.
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