homemade peaches and cream ice cream
Can you think of anything better than homemade ice cream? During the summer, fresh fruit is so abundant and there isn’t a better time for stone fruit, so Peach Ice Cream it is! I am not reinventing the wheel with this recipe. Cream, sugar, milk and eggs has been used to make ice cream since the beginning if time. In fact, when you are looking for ice cream at the store, those are the only ingredients your ice cream should have.
Cheap food production has added in all kinds of horrible ingredients like gums, carrageenan, food coloring and preservatives, these should not be in your ice cream!
Investing in an ice cream maker is the way to go. (I use this one). I know you really want this recipe, but I want to tell you the few commercial brands I have found with pure ingredients. Let’s be honest, you are going to buy more ice cream than you are going to make, but it really is an amazing treat to make on occasion. When you are shopping, look for these brands.
Van Leewen
Haagen-Dazs
Wegmans, organic Vanilla
INGREDIENTS
1 1/2 cups heavy cream
2 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
3 large egg yolks
Any fruit you love, I used 3 ripe peaches, sliced
DIRECTIONS
Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours.
Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.