Peaches and Cream Ice Cream Recipe

peaches and cream ice cream, served with slices of peaches in a white bowl
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Learn how to make nut-free, egg-free Peaches & Cream Ice Cream and read about an ice cream recipe book that I enjoyed reading and reviewed.

Many thanks to Storey Publishing and Nicole Weston for graciously sharing the Peaches and Cream recipe below. This post was updated with more recipe tips and a new photo on May 21, 2024.

Disclaimer: Please check that all ingredients are suitable for your allergies and be sure to ask your medical care team regarding any allergy related questions (I do not share medical advice). As an Amazon Associate I earn from qualifying purchases.

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How to Make Peaches and Cream Ice Cream

The basic steps for making peaches and cream ice cream is to first cook the peaches with some sugar. Then allow it to cool to room temperature and then blend into a puree in a blender. Then combine the remaining ingredients in the blender until mixed. Transfer to a leak-proof container, then refrigerate the creamy base for a few hours before freezing in your ice cream maker.

peaches and cream ice cream, served with slices of peaches in a white bowl
Updated photo of peaches and cream ice cream, served with slices of peaches.

Some Ice Cream Making Tips

When I recently remade the recipe, I accidentally didn’t follow the recipe exactly and didn’t like the results, oops! I made the puree and refrigerated it, thinking that I could combine it with the cream and milk later. The ice cream wasn’t as good as before. It’s important to combine the peach puree with the heavy whipping cream and milk and then refrigerate.

I usually use a plastic food storage container to freeze the finished ice cream. However, those containers can be brittle after freezing and can easily crack or shatter with just a little bit of impact. I bought some thick-walled, BPA-free ice cream storage containers. They’re a big improvement over using a plastic food storage container.

It’s also important to store your ice cream in a freezer that doesn’t fluctuate in temperature much. Or you can store the ice cream in the coldest part of your freezer. I stored my ice cream in our back up freezer and it was perfectly creamy the first 1-2 days. But when after a few days, it became harder! I think it’s because the freezer temperature for that freezer fluctuates, which causes the ice cream to melt slightly and freeze again, losing some of the airy texture.

Ice Cream Shops and Food Allergy Risks

Ice cream is my absolute favorite dessert. Cold and refreshing any day of the year. Eat with a spoon or served on a sugar cone.

There’s a beloved ice cream parlor in San Francisco that has dozens of unique flavors. The ice cream shop has giant spinner wheel with different ice cream flavors on them and a few spots marked “Free.” Spin the wheel for a chance at a free cone or try accept any flavor the wheel lands on.

However, this isn’t an experience that I can share with my children due to food allergies. What if the wheel lands on a flavor containing their allergens? How about a little cross contact? This is why it’s important to know about nut-free ice cream shops. See my list of 100 nut-free bakeries and restaurants for reader favorites.

Buying peanut free, nut free, and egg free ice cream from a supermarket isn’t any easier. Many manufacturers make ice creams on shared equipment with nuts, eggs, wheat, and other allergens. Sometimes there are recalls for undeclared allergens in ice cream.

Ice Cream Maker

Friends in Facebook food allergy support groups love making ice cream in their ice cream makers. My brother in laws sent us a Cuisinart ice cream maker as a gift a few years ago.  

My older son tried a few of the recipes in the manual. The recipes were good, they weren’t great because it seemed like too much ice cream base in the bowl. I didn’t know how to troubleshoot what we were doing wrong.

We needed some pro-tips and awesome recipes. I browsed through Net Galley and found an ebook copy of Nicole Weston’s How to Make Ice Cream: 51 Recipes for Classic and Contemporary Flavors. A Storey BASICS® Title to review and share.

howtomakeicecream_cover

Review: How to Make Ice Cream

Nicole’s book, How to Make Ice Cream, is organized into three parts.

  • Part 1 includes general information about ice cream, its ingredients, how to make, serve, and store it.
  • Part 2 is the ice cream recipe section. They’re organized by categories such as “Vanilla, Chocolate, and Coffee,” “Fruits and Nuts” (yes, the cookbook does use nuts in some recipes, one can either ignore them or omit the nuts and make a nut free version), “Sugar and Spice,”  “Gourmet,” and “Holiday.”  I want to try other recipes such as Chocolate Chip, Chocolate Chip Cookie Dough, Salted Caramel, Root Beer Float, Apple Pie a la Mode (ice cream that tastes like apple pie, how clever!!), Peppermint Mocha, just to name a few.
  • Part 3 is a collection of no churn recipes which one can make using simple ingredients such as sweetened condensed milk and whipped cream without an ice cream maker or if one didn’t have an extra freezer bowl (affiliate link) but wants to make additional batches of ice cream at the same time.

Is the cookbook allergy friendly?

Some recipes also use egg, which is the French custard style. Some recipes are egg free, which are the American or Philadelphia style. Altogether, I counted 26 different ice cream flavors that are peanut, tree nut, and egg free, 5 of which do not require an ice cream maker.

Unfortunately for Nut Free Wok readers with milk allergies, most, if not all, of the recipes use milk ingredients. I suggest that people with milk allergies preview the book online or from a public library as there might be some helpful suggestions in Part 1 to help you adapt the recipes.

peaches and cream ice cream in a bowl and garnished with fresh peaches
Original photo of peaches and cream ice cream

We made great ice cream!

We tried the American Style Vanilla Bean and Peaches and Cream recipes, both were outstanding and a huge improvement over the recipes provided in our Cuisinart’s owner’s manual. The explanations shared in Part 1 of the book helped me understand how to make ice cream in greater detail and helped me resist the urge to make ice cream “healthier” by using less sugar or non-fat milk instead of heavy cream.

Each recipe uses about 1 quart of ingredients, which seems to be the right amount for the freezer bowl. Even though the ice cream maker’s capacity is 2 quarts, a one quart recipe is much easier to manage. Both of Weston’s recipes that we tried tasted great, with just the right amount of sweetness and creaminess, and gave us hope that making our own delicious ice cream was within our abilities as novice ice cream makers.

In summary, even though this cookbook is not written with food allergies in mind, I think it is well written and informative enough to help readers with food allergies be able to modify recipes to suit their dietary restrictions. And there are quite a number of creative and unique peanut, tree nut, and egg free recipes that would be fun to make and taste.

Peaches and Cream

Nicole Weston's recipe for Peaches and Cream is shared with permission from Storey Publishing. Peach ice cream is like summer in a cup. Not only does the ice cream have a honeyed sweetness from ripe peaches, but it also has a lovely yellow hue that makes the ice cream look very sunny and bright. Unlike berries, peaches need to be cooked slightly to tenderize them and enhance their sweetness before they can be puréed and incorporated into an ice cream base. If you are feeling adventurous, a mixture of half peaches and half apricots can make a wonderful variation.

Course Dessert
Cuisine American
Keyword peaches and cream ice cream
Prep Time 15 minutes
Cook Time 15 minutes
freezing 4 hours
Total Time 4 hours 30 minutes
Servings 8
Calories 320 kcal
Author Nicole Weston (How to Make Ice Cream)

Ingredients

  • 1 pound peaches peeled and pitted (or 1 pound frozen peaches)
  • ¾ cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Slice peaches into eighths. Combine peaches and sugar in a medium saucepan and cook over medium heat, stirring to dissolve the sugar. Cook until peaches are tender, about 5 minutes. Remove from heat and allow peaches to cool.
  2. Puree the cooled peaches in a food processor or blender until they are completely smooth. Stir in cream, milk, and vanilla.
  3. Cover peach mixture and refrigerate until well chilled, 3 to 4 hours, or overnight.
  4. Pour chilled mixture into an ice cream maker and freeze as directed.
  5. Transfer ice cream to a freezer-safe container and place in the freezer. Allow it to firm up for 1 to 2 hours before serving.
  6. Makes about 1 quart

Recipe Notes

I used vanilla extract in this recipe. If you have whole vanilla bean (1 bean, split and scrape) or vanilla bean paste (1 teaspoon), they would be delicious and beautiful alternatives to vanilla extract. 

Upon additional testing, I also used frozen peaches as an alternative to making this recipe when peaches are not in season. 

What’s your favorite frozen treat? Tell me in the comments.

Here are some of my other ice cream recipes that you might enjoy.

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Disclosure/Disclaimer:

I may mention the names of stores and/or brand names of products that I use because readers ask and I share products and sources which I use and think may be helpful to readers, all opinions are my own. Please note that manufacturing practices and ingredients can change at anytime without notice and readers are always responsible for assuring allergen safety before buying or consuming foods. NutFreeWok.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Thank you for reading!

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About Sharon Wong 275 Articles
Welcome to Nut Free Wok, a blog about Allergy Aware Asian Fare. I hope that you will find my food allergy mom experiences helpful and enjoyable to read as I write about recipes, cooking techniques, Asian ingredients, and food allergy related awareness and advocacy issues. My professional experiences include education, teaching, and a little bit of science and computers. Thank you for visiting! ~Sharon Wong, M.Ed.

15 Comments

  1. I love ice cream and it looks like an interesting book! There are so many ways to make ice cream, it’s good to know them if you have allergy and so many people have…

  2. I’m totally with you. I could eat ice cream everyday for the rest of my life. This recipe sounds like the perfect summer dessert. I can’t wait until next summer when peaches are in season to whip up a batch.

  3. Going out for ice cream with multiple food allergies is never safe for me. I love how you can make going out for ice cream a family time activity instead. Love this idea, coming from a kid who would watch others enjoy the treat.

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