| Total: | 3 hr 50 min |
| Prep: | 3 hr 30 min |
| Cook: | 20 min |
| Yield: | 1 generous quart |
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
Instructions
- 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
Reviews
This turned out very well, but if I did it again, I would put in twice as much of the fresh peaches.
This was excellent. Like other reviewers, if you were not experienced at making ice cream, these directions would really screw you up. You must get the custard to a temperature of 160-170 and you must then cook it to a temperature of 50 or below before putting it in the ice cream maker. My standard practice is to refrigerate the custard overnight just to be sure. I especially liked the process for the fruit. It prevented the chunks of peach from becoming chunks of ice. I used peach schnapps but used 2 tablespoons more while churning as I did not think the custard was peachy tasting enough. I was afraid it would prevent the ice cream from hardening, but it turned out perfect. I topped the ice cream with an Amaretto caramel sauce.
What was left out of the directions was that it is VERY important for thoroughly chill the custard (preferably overnight) before pouring it into the ice cream maker. Do this and you will have the best peach ice cream EVER!!
I tried this recipe and I did use the brandy. Be sure to make sure you let the mix chill down or chill custard overnight before pouring it into your ice cream maker. Otherwise it will take forever to stiffen. I will agree with the reviewer from charleston. This recipe is vague if your not an experienced ice cream maker. Try to make sure when the cream mix can coat a back of a wooden spoon and stay seperated when you run your finger across it, that’s when it thick enough and can be poured in the bowl over ice. Good recipe, however, not explained well.
I love this easy peach ice cream recipe. I did not use brandy and instead of milk, I used 1/2 & 1/2. I’ve used it several times and it always comes out great. I will cont. to use it.
Absolutely the worst cooking experience I’ve had in awhile. I just bought and new ice cream maker and I was dying to try it out. This recipe looked easy enough, but what I soon found out was that it is completely inadequate! It’s vague and misleading. Just read the third paragraph and you’ll understand. My mixture never “thickened” and it began to curdle. Curtis Aikens never tells you at what point it should be thick enough. He never tells you how long to leave it in the ice bath. I eventually had the throw the whole mess out.
This was awful. I recommend sticking with Alton Brown’s ice cream recipes. Brown has managed to actually explain things rationally and coherently.
Sweet merciful heavens, this was good! We got a basket of SC peaches and I whipped this together. Made exactly as written except I left out the brandy because I didn’t have any brandy OR time to get any. If my husband had proposed to me with this instead of a ring, I still would have said yes. Its creamy, rich, and decadent. This is a frozen custard, but that is good enough for my Georgia born grandmother, so it’s good enough for me. It is definitely my preference. This is quite rich, though, so if you’re looking for a light ice cream, keep moving! Next time I will top with toasted pecan pieces.
Not very peachey. I used fresh ones from our tree and was disappointed. I will try the sorbet next time.
Delicious ice cream, I’m making the second batch in a week. I added raspberries to the first one, but have some candied ginger to add to this batch to see how that works. I think just plain it would be great.
Wonderful recipe. I have made it several times, but using strawberries instead. I will be back down south this summer and can’t wait to make it with peaches.