Peaches and Cream Ice Cream Recipe
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.
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
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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.
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Puree the cooled peaches in a food processor or blender until they are completely smooth. Stir in cream, milk, and vanilla.
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Cover peach mixture and refrigerate until well chilled, 3 to 4 hours, or overnight.
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Pour chilled mixture into an ice cream maker and freeze as directed.
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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.
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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.