It’s week 2 of my Summer Ice Cream Series! And you don’t get more summer-y than a peach in summertime! Here in Nashville, everyone excitedly awaits the arrival of The Peach Truck. They set up stands throughout the city and sell the BEST peaches!
I picked some up the other day and knew I needed to make some ice cream with some of these. And if I give this to my kids, it’s kinda like they are eating their fruit, right?
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Whisk the egg yolks and brown sugar together in a large bowl.
Stainless Steel Mixing Bowl
STEP 2: Heat the milk and heavy cream in a saucepan over low heat and bring to a simmer.
GreenPan Saucepan
STEP 3: Slowly add the milk mixture to the eggs mixture, whisking constantly.
STEP 4: Return to the saucepan and cook for 3-5 minutes, stirring constantly, until slightly thickened.
STEP 5: Strain custard through a sieve into a large bowl.
Mixing Bowl / Fine Mesh Sieve
STEP 6: Stir in lemon juice and vanilla.
Mixing Bowl
STEP 7: Cool custard in a ice water bath or refrigerate overnight.
STEP 8: Chop peaches and sprinkle about a couple of teaspoon of sugar to macerate. Refrigerate until ready to use.
Small Cutting Board
STEP 9: Freeze custard in ice cream maker (according to manufacturer’s instructions).
Cuisinart Ice Cream Maker
STEP 10: Add peaches to the custard about half-way through the churning process.
STEP 11: Transfer to a container and store in freezer.
Marble & Wood Cheese Board / White Bowl / The Peach Truck
Marble Cheese Board / White Bowl
Marble Cheese Board / White Bowl
Gold Loaf Pan / Ice Scream Scoop / Peach Truck Peaches
Products I used:
Check out these similar recipes:
Jeni’s Pistachio Ice Cream
Salted Caramel Ice cream
OJ Vanilla Ice Cream
Printable Recipe:
Peach Ice Cream
Adapted from Paula Deen
Ingredients
- 1 1/2 cups brown sugar
- 6 large egg yolks
- 3 cups heavy cream
- 3 cups whole milk
- 2 teaspoons vanilla
- 4 tablespoons lemon juice
- 4-6 peaches
Instructions
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Whisk eggs and brown sugar together in a large bowl.
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Heat milk and heavy cream in a saucepan over low heat and bring to a simmer.
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Slowly add the milk mixture to the egg mixture, whisking constantly.
-
Return to the saucepan and cook for 3-5 minutes, stirring constantly, until slightly thickened.
-
Strain custard through a sieve into a large bowl.
-
Stir in lemon juice and vanilla.
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Cool custard in an ice water bath or refrigerate overnight.
-
Chop peaches and sprinkle a couple teaspoons of sugar over them to macerate. Refrigerate until ready to use.
-
Freeze custard in ice cream maker (according to manufactures' instructions)
-
Add peaches to the custard about half-way through the churning process.
-
Transfer to a container and store in freezer.
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