Peach Ice Cream Churned Until Thick

Peach Ice Cream Churned Until Thick keeps the shopping list focused on eggs, granulated sugar, and peaches pitted. It serves 10 people.

Count on 20 minutes of prep, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 eggs
• 1 ½ cups granulated sugar
• 5 peaches pitted, chopped
• 2 ½ cups heavy cream
• ½ cup whole milk
• ¼ teaspoon salt
• 1 teaspoon vanilla bean paste optional
• orange food coloring optional

How the cooking goes

1. The night before, freeze the container for your ice cream maker and freezer-safe containers to store the churned ice cream.
2. In a mixing bowl, whisk eggs until the texture looks smooth, then whisk in the sugar. Whisk vigorously until the texture looks smooth and thoroughly mixed.
3. Puree peaches in a food processor or blender then stir puree (roughly 2 ¼ – 2 ½ cups) into egg mixture.
4. In a medium saucepan over a moderate flame, bring heavy cream, milk and salt to a boil. Remove from the heat.
5. While whisking continuously, slowly pour the hot cream mixture into the egg mixture until all the cream has been incorporated.
6. Strain through a fine mesh sieve into a large bowl. Stir in vanilla bean paste and optional food coloring, if using. Cover with plastic wrap directly on the surface and refrigerate until cold, at least 2 hours to overnight.
7. Churn according to your ice cream maker’s instructions until thickened. It should hold its shape on a spoon and take 20-30 minutes.
8. Tip into a pre-frozen container(s), cover with plastic wrap directly on the surface and then freeze at least 2 hours or until frozen solid.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Ice cream, open Vanilla Bean Ice Cream Frozen Until Scoopable and Strawberry Caramel Swirl Chocolate Cookie Ice Cream with a Soft Middle.