Creamy custard based ice cream with fresh summer peaches; Peach Ice Cream is an old-fashioned taste that will remind you of being a kid in summer.
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Nothing beats a summer peach. They’re fresh and juicy. They’re sweet and delicious. And, they’re one of my favorite fruits.
Maybe I like them so much because they’re around for such a short time, and it makes them more special.
For this ice cream, you’ll really want to use fresh juicy summer peaches.
Commercially frozen and canned peaches will work, but you just won’t get that same sweet summer peach flavor. So, I highly recommend you head over to your local farm stand or farmer’s market and grab up some summer fruit while it’s there.
Buy lots of peaches while you’re there too! You can freeze your own for use later, either in another batch of peach ice cream, or in another recipe.
Freeze your own peaches
Don’t forget, buy extra peaches when they’re at their peak. Peel, slice, and freeze them.
What’s peach nectar?
What’s peach nectar you say? Well, basically it’s a fancy way of saying peach juice.
Nectars are a type of non-carbonated drink made by muddling the flesh of fruits. In some countries, the beverage industry distinguishes nectars from drinks labeled as “juice”.
You can make your own with this recipe from A Calculated Whisk.
But honestly, just make it easy on yourself. Head over to the juice section of your local store. I can usually find the nectars at one end of the juice aisle, and usually a little bit lower on the shelves (not at eye level).
If you can’t find peach nectar there, you might be able to find peach juice on the aisle, or maybe even a cran-peach juice blend. Any of these will work for this simple summer recipe.
Happy birthday, Mom
I made this peach ice cream because it was my mom’s birthday.
We decided to have a small party for her, and when I was talking to her about what we would do, she started telling me a story.
When she was a kid her sister always ordered peach ice cream. It was so fresh and summery. And my mom was very nostalgic about it. She said, “maybe one day you’ll make some peach ice cream for me”.
Well, I got the hint, and made some ice cream for her right away.
She loved it, and said it tasted just like she remembered. Summery. Fruity. Peachy.
How to make this recipe
Kitchen items you may need for this ice cream
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Peach Ice Cream
- ice cream maker
- 3 large fresh peaches peeled and pitted (about 1 ¼ pounds)
- ¼ cup peach nectar
- Juice of ½ lemon
- ¼ teaspoon kosher salt
- 2/3 cup granulated sugar
- 2 large whole eggs
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- Slice the peaches into chunks, and place in a blender with the peach nectar, lemon juice, and salt. Blend until smooth. Set aside.
- In a medium bowl, beat the sugar into the eggs until they are thickened and pale yellow. Beat in the flour. Set aside.
- Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the egg and sugar mixture. Pour the entire mixture back into the pan, and place over low heat. Stir constantly until the custard thickens slightly. Be careful not to let the mixture boil, or the eggs will scramble. Remove from heat, and pour the hot custard through a strainer into a large clean bowl. Pour the peach puree through the strainer into the same bowl. Allow the custard to cool slightly, and mix in the cream. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in your ice cream maker according to the manufacturer’s directions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.