I know that summer is officially over, but I needed to make one more recipe with the summer ingredient I have on hand: peaches. What you'll read below is my second attempt at making peach ice cream. The first attempt ended up way too vanilla, not enough peach, and definitely over churned. But this second try, it's damn good.
French-style ice cream can seem mildly intimidating. Your trying not to burn cream, get a perfect custard consistency, and it takes a lot of cooling. But I promise, this ice cream is the creamiest I've ever made at home. Definitely worth the extra work and not as intimidating as you would think!
Let's hold on to summer for just a few more hours and make this peach ice cream, okay? Do yourself a favor.
French-Style Peach Ice Cream
Yields 6-8 servings
1 cup 1% or 2% milk
1 cup heavy cream
3 large egg yolks
3 peaches, peeled and roughly chopped
1 peach, peels and chopped small
2 tablespoons sugar
The technique for making this French-style base is from the Sweet Cream and Sugar Cones cookbook. I highly recommend this book for anyone interested in making ice cream. The techniques mapped out in this box are incredibly detailed and helpful (pictures!).
Make your ice cream base: In a medium-sized bowl, whisk egg yolks and half of the sugar until just combined. Set aside. Fill a large bowl with water and ice. Also set aside.
In a medium saucepan, stir together milk, heavy cream, and the remaining sugar. Heat the mixture over medium-high heat, stirring occasionally. Bring the mixture to the brink of a simmer with small bubbles beginning to form along the edge of the pan. Turn the heat to medium and ladle about 1/2 cup of the hot cream mixture into the bowl with the eggs, whisking constantly. This will temper the eggs and keep them from scrambling. Repeat with another 1/2 cup ladle of hot cream.
Using a rubber spatula, stir the saucepan while you pour the egg mixture in. With the heat on medium, continue to cook on medium while stirring constantly until the mixture changes to a slightly thicker consistency. Once you feel a little more resistance as you stir, test the readiness by removing your spoon/spatula from the saucepan and running your finger across it. If the path created by your finger holds for a second or two, it's ready.
Remove from heat and pour into a plastic container or measuring cup through a fine mesh strainer. Place into the ice bath, stirring often with a clean spoon, until cool. Remove from the ice bath, cover with plastic wrap pressed against the custard, and refrigerate for a minimum of 2 hours.
Make peach puree: In a blender, blend together the 3 roughly chopped peaches and sugar until smooth.
Make your ice cream: Pour peach puree into the custard and mix together. Pour mixture into ice cream machine and follow manufacturer's instructions. Once ice cream has mixed, quickly mix in chopped peach pieces with a spatula. Pour ice cream into a loaf pan. Place a piece of plastic wrap over the pan, pressing it lightly into the pan so it touches the top of the ice cream. Place in the freezer to set for 2 hours (or overnight). Once frozen, scoop into a bowl or ice cream cone.