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PEACH ICE CREAM

post #1 of 9
Thread Starter 

Here is my Peach Ice Cream Recipe   This stuff is great. You will want two bowls

If you want it even richer use heavy cream instead if the milk

 

 

Papa’s Peach Ice Cream

 

 

Ingredients

·         1 quart (32 oz.) cups half-and-half cream

·         3-1/2 cups sugar

·         3/4 teaspoon salt

·         6 eggs, lightly beaten

·         2 cups whole milk

·         2 teaspoons vanilla extract

·   6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices

 

Directions

 

1.    In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small              amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over          low heat until the mixture starts to thicken and coats the back of a metal spoon.

       (Do Not Overcook)

 

2.    Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk            and vanilla then strain. Press plastic wrap onto surface of custard. Refrigerate for several hours or

       overnight.

3.    Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream

       freezer two-thirds full;  or to the mfg. mark on the cylinder.

 

Allow to ripen in  ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.


Edited by gary s - 7/20/15 at 7:28am
post #2 of 9

I haven't had Homemade Ice Cream in over 40 years, but I'm saving this recipe, just in case!!:drool

 

Thanks Gary!!Thumbs Up

 

Bear

post #3 of 9
Yumm!!!
post #4 of 9
Thread Starter 

Thanks Guys    It is just too dog gone hot to make this outside so here are a couple of pics on my inside setup

 

 

 

 

 

 

Had to finish up with the hand crank.  

post #5 of 9

I love homemade ice cream and will have to give this a try. Thanks, Gary.

 

Disco

post #6 of 9

I had to go check if that was a White Mountain? Looks like a good Ice Cream maker.

 

We still have cranks and when I bought Pop an electric he sort of lost interest. I still remember as a little boy when Pop would get me to sit on the ice cream machine and hold it more stationary for him to crank.

 

Good memories, I thank you.

 

Back when, you were either a cooked custard or a raw custard maker....LOL It was so bad, it was like a Ford/Chevy discussion.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

I love homemade ice cream and will have to give this a try. Thanks, Gary.

 

Disco

 

Hey Disco, How are you?   It's a good one, give it a try

 

Gary

post #8 of 9
Quote:
Originally Posted by gary s View Post

Here is my Peach Ice Cream Recipe   This stuff is great. You will want two bowls
If you want it even richer use heavy cream instead if the milk

Papa’s Peach Ice Cream


Ingredients

·         1 quart (32 oz.) cups half-and-half cream
·         3-1/2 cups sugar
·         3/4 teaspoon salt
·         6 eggs, lightly beaten
·         2 cups whole milk
·         2 teaspoons vanilla extract

·   6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices



 



Directions


1.    In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small              amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over          low heat until the mixture starts to thicken and coats the back of a metal spoon.
       (Do Not Overcook)

2.    Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk            and vanilla then strain. Press plastic wrap onto surface of custard. Refrigerate for several hours or
       overnight.
3.    Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream
       freezer two-thirds full;  or to the mfg. mark on the cylinder.

 



Allow to ripen in  ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.



Not sure how this one got past me ! Looks awesome Gary, will be trying this for sure ! Thanks for the recipe.... icon14.gif
post #9 of 9
Thread Starter 

Thanks, It's a good one well worth trying

 

Gary

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