how to make peach ice cream | kelly’s kitchen

Hello everyone! Welcome back to Kelly’s Kitchen, it’s great you’re here today. Our subscription from The Peach Truck (a gift from our wonderful general contractor, Jessica Webber) has kept us swimming in peaches all summer. It’s been fun and sometimes challenging (in a good way!) to come up with ways to use them. It’s safe to say there will be more peach recipes coming to this column! But today, we are making peach ice cream. 

Peach ice cream is delicious on its own, but let’s go crazy – let’s make peach syrup and a crumble topping too. Because, why not?

How to Make Peach Ice Cream

A couple weeks ago I had several peaches that were verging on overripe, so I made a puree and froze it. I did this knowing I’d make ice cream at some point, so for me the puree step of the recipe was already done. Once defrosted, to two cups of puree, I added two tablespoons of sugar and two teaspoons of fresh lemon juice. Mixed it well and set it aside. I will also add another cup of chopped peaches to the final mixing in the ice cream maker. But this is totally optional.

For the base, I wanted to go with a rich custard base. So I combined one cup half and half with ¾ cup heavy whipping cream and ½ cup of sugar. 

In a small bowl, whisk the three egg yolks and ¼ cup heavy cream until well blended.

Over medium heat, stirring with a wooden spoon, cook the half and half, cream and sugar until the sugar is dissolved and bubbles form around the edge. This will take about 5 minutes. Don’t let it boil though, keep the heat low to medium. Remove from heat.

Temper Your Eggs!

Temper your eggs by using a ladle to scoop out some of the hot cream mixture, and while whisking the egg yolk mixture with one hand, slowly stream the hot cream mix into the egg yolks with your other hand. Then, pour the now tempered egg yolk mixture slowly into the saucepan while stirring constantly. 

Turn the heat back up to medium and stirring constantly, cook the base until it has thickened enough to coat the back of a spoon. 

Remove from heat, stir in the peach puree and one teaspoon of vanilla extract. I am using vanilla bean paste. I prefer vanilla paste because it has a richer vanilla flavor. Then, pour the mixture into a glass or plastic bowl and set in an ice bath. Cover the surface of the cream with plastic wrap to prevent a skin from forming. And I like to then cover the whole bowl with a second piece of plastic wrap. Let sit in the ice bath until very cool.

While that is cooling, let’s make the crumble topping. 

I love a crumble topping on fruit pies and I thought it might be a nice topping for peach ice cream. This recipe is from Melissa Clark. 

Crunchy Crumble

5 from 3 votes
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The Crunchiest Summer Fruit Crumble

Course Condiment, Dessert
Author Melissa Clark

Ingredients

  • 1.5 cups All Purpose Flour
  • 1/2 cup Rolled oats
  • 1/3 cup Light or Dark Brown Sugar
  • 1/3 cup Granulated Sugar
  • 1/4 tsp Kosher Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cardamom, Ginger or All Spice
  • 1/2 cup Unsalted Butter, melted then cooled

Instructions

  1. Heat oven to 350 degrees.

  2. In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.

  3. Spread topping in one layer onto a rimmed baking sheet. (You don’t have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won’t change appearance very much. Transfer baking sheet to a wire rack to cool.

Mix all the dry ingredients together. Then pour in the melted, cooled butter and mix with your hands to get a nice sandy, crumbly texture

Spread the crumble on a rimmed baking sheet and bake at 350 degrees for about 15 minutes. The crumble won’t change color much, but if you poke a crumble and it’s solid, it’s done!

Peach Syrup

I had quite a bit of puree left so I combined one cup of puree, two tablespoons of lemon juice and one cup of sugar in a saucepan. Cook the mixture over medium heat for about 5-7 minutes, or until it thickens up a bit and has a smooth, glossy syrup consistency.

Pour the cooled cream mixture into your ice cream maker and let it churn according to the directions of your particular ice cream maker. Add in chopped fresh peaches just before it’s done and let it churn to incorporate the peaches. 

This year I finally decided to purchase a dedicated ice cream container. It was inexpensive and keeps the ice cream fresher and ice free because it’s an insulated container. So much better than storing the ice cream in a Tupperware! 

I did all of this a day ahead, so I could let the ice cream firm up overnight. In my experience, my homemade ice cream always ended up more like soft serve. But not this time! I don’t know if it’s the ice cream container or the fact that I have a better freezer now. Either way, I had to let it soften up a bit just to scoop it! 

 

You certainly don’t need to make the crumble or the syrup, peach ice cream alone is wonderful. But I will say that the syrup and the crumble definitely make it a little more special. 

Thanks everyone joining me today! I haven’t shared many sweet treats with you so far in this column. But in case you missed it, we’ve done pound cake and popovers. Don’t forget you can find me on Instagram and Facebook too! I am always looking for new ideas so please do let me know if you have any requests for upcoming recipes. Take care, be well, xo Kelly

5 from 3 votes
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Peach Ice Cream

Course Dessert
Author Kelly Djalali

Ingredients

  • 3 cups Fresh Peaches 2 cups for puree and 1 cup, chopped
  • 2 tsp Fresh Lemon Juice
  • 1/2 cup + 2 tbsp White Sugar the 2 tbsp go in the puree
  • 1 cup 1/2 and 1/2 or whole milk
  • 1 cup Heavy Cream
  • 3 Egg Yolks
  • 1 tsp Vanilla Extract or Vanilla Paste

Instructions

  1. Puree two cups of fresh peaches with 2 tablespoons of sugar and 2 teaspoons fresh lemon juice. Set puree aside.

  2. Combine one cup half and half with ¾ cup heavy whipping cream and ½ cup of sugar. 

  3. In a small bowl, whisk the three egg yolks and ¼ cup heavy cream until well blended.

  4. Over medium heat, stirring with a wooden spoon, cook the half and half, cream and sugar until the sugar is dissolved and bubbles form around the edge. This will take about 5 minutes. Don’t let it boil though, keep the heat low to medium. Remove from heat

  5. Temper your eggs by using a ladle to scoop out some of the hot cream mixture, and while whisking the egg yolk mixture with one hand, slowly stream the hot cream mix into the egg yolks with your other hand. Then, pour the now tempered egg yolk mixture slowly into the saucepan while stirring constantly. 

  6. Turn the heat back up to medium and stirring constantly, cook the base until it has thickened enough to coat the back of a spoon. 

  7. Remove from heat, stir in the peach puree and one teaspoon of vanilla extract. Then, pour the mixture into a glass or plastic bowl and set in an ice bath. Cover the surface of the cream with plastic wrap to prevent a skin from forming. Then cover the whole bowl with a second piece of plastic wrap. Let sit in the ice bath until very cool.

  8. Once cool, pour the cream mix into your ice cream maker and churn according to your ice cream maker directions. If adding the chopped fresh peaches, add them right at the end of the churning and let it churn a few more times to incorporate the peaches. Store in an airtight container in the freezer for at least three hours or overnight.

 

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14 Comments

  1. Julie Greene wrote:

    Kelly, this peach ice cream with the sauce and crumble sounds delicious!

    Julie

    Posted 7.25.20 Reply
    • Thanks Julie! It is really so good. I hope you give it a try! Have a great weekend, thank you for reading today’s post! xo Kelly

      Posted 7.25.20 Reply
  2. Suzanne wrote:

    5 stars
    Yummy! Peaches and ice cream go perfectly together but the syrup and crumble put the entire dessert over-the-top. Thanks for sharing.
    Suzanne

    Posted 7.25.20 Reply
    • Hi Suzanne, yes, it’s all very decadent with the syrup and the crumble! I am thinking of other uses for the syrup…perhaps adding some spicy peppers, or mixing it in cocktails. Thanks so much for tuning in today! xo Kelly

      Posted 7.25.20 Reply
    • Sylvia Espinoza wrote:

      5 stars
      Hi, Kelly! Busy Saturday my way but want to compliment you on another wonderful recipe. Don’t own an ice cream maker so appreciate the alternate recipe! Is fresh peaches the only way to go? Thanks!~

      Posted 7.25.20 Reply
      • Hi Sylvia, Thank you so much! You can certainly use canned or frozen peaches for this recipe. If you try it, be sure to write back to let me know how it goes for you! Thanks again, it’s always nice to hear from you! xo Kelly

        Posted 7.26.20 Reply
  3. Ellen wrote:

    Hi Kelly,

    This looks scrumptious. Do you think there is any method of making it without an ice cream maker?

    Posted 7.25.20 Reply
    • Hi Ellen, Yes indeed! There is a method using sweetened condensed milk in lieu of an ice cream maker. I think using the peach puree might throw off the ratios, so try just using 1-2 cups of fresh chopped peaches:

      2 cups heavy cream, chilled
      1 (14 ounce) can sweetened condensed milk, chilled
      1/2 teaspoon vanilla extract
      1-2 cups fresh chopped peaches

      With an electric mixer, whip the cream until stiff peaks form.
      On low speed, mix condensed milk, vanilla, and peach chunks
      Pour into a resealable container and cover the surface with plastic wrap, then seal.
      Freeze for at least 6 hours.

      Thanks for reading today, Ellen. If you try this method, please write back to let me know how it worked out for you! xo Kelly

      Posted 7.25.20 Reply
  4. Deirdre Cerasa wrote:

    Thank you Kelly! This looks delicious and the syrup and crumble are special additions.
    I like the idea of using the syrup for other recipes, perhaps on waffles or pancakes. xo

    Posted 7.25.20 Reply
    • Hi Deirdre, The syrup is really good, very peachy! I really like coconut flour waffles and I think the peach syrup on coconut waffles would be a nice combo. Thanks for reading today! xo Kelly

      Posted 7.25.20 Reply
  5. Suzanne Smith wrote:

    5 stars
    Yum. One of my all-time favorites. I don’t eat too many sweets, but ice cream or frozen custard are definites in my book. And peaches?…well…yum. I love the idea of the crisp topping! God, that looks good. I am pinning this and will definitely give it a go. Thanks for the idea! and the recipes.

    Posted 7.26.20 Reply
    • Hi Suzanne! We really don’t eat sweets either, but made an exception for this ice cream – what a special treat it was. The crumble topping is so good, it makes this dessert a perfect peach pie/ice cream hybrid! Thanks for writing in today, I do enjoy hearing from you. Have a great Sunday, xo Kelly

      Posted 7.26.20 Reply
  6. Christine wrote:

    Wow this looks amazing! I’ve never had peach ice cream, but I love peaches so I’m sure this would be my new favorite. I’ll have to give the recipe a shot!

    Posted 7.27.20 Reply
    • Hi Christine, it is such a great thing to make with peaches. The puree and the fresh peach chunks make it so very peachy! Thanks for reading and do let me know how your peach ice cream turns out for you. xo Kelly

      Posted 7.27.20 Reply
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