Time 4h35m Number Of Ingredients 8 Steps:
Place chopped peaches in a bowl. Add 1/4 cup sugar and stir. Cove and let sit for at least 1 hour. Once peaches have released a lot of juice, place peaches and juice in a food processor. Pulse 3-4 times just until peaches are broken up into small pieces. In a saucepan, heat heavy cream, milk and 3/4 cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes. In a separate bowl, beat egg yolks with a wire whisk or an electric mixer. Egg yolks should become smooth and lighter in color (see pictures in post) Take 1/2 cup of heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture. Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-185 F. Place a fine strainer over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps. Stir in vanilla and peaches with juices Cover and refrigerate until completely cooled, at least 4 hours or overnight. Place custard into an automatic ice cream maker and churn for 20-25 minutes Remove ice cream and place in freezer for 2 hours before serving.
Time 4h38m Number Of Ingredients 8 Steps:
Peel and slice peaches, then toss in a large bowl with 1/2 cup of the sugar and lemon juice to combine. Let sit at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices to create a syrupy liquid. Once the peaches have released their juices, mash them with a fork or potato masher until only very small chunks of peach remain. You don’t want large, individual pieces of peach in your ice cream or they will freeze very hard. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use. Meanwhile, in a medium saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not bubbling. In a large bowl, whisk together the egg yolks and remaining 1/4 cup of sugar, until light in color, about two minutes. While whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another 1/2 cup of hot cream, whisking the entire time. Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla. Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled. Pour peach ice cream base into ice cream maker and churn according to manufacturer’s instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, then transfer the ice cream to an airtight container and freeze at least 4-6 hours to ripen.
Time 20m Yield 10 serving(s) Number Of Ingredients 7 Steps:
Put peaches pieces, eggs,cream 1cup sugar and vanilla in blender. Blend just til peaches are smashed. Do not blend to long or you will whip the cream! Pour in 1 gal ice cream maker, then pour some of the milk and lemon juice in blender add last 1 cup sugar blend quickly-you do this to get all the goodie out of the blender. Pour this in maker. Fill to fill line on maker with milk. Put into freezer and fasten in, turn on ice cream maker, then start putting in layers of ice and salt. Finish according to makers directions.
Yield 1 Number Of Ingredients 4 Steps:
In a medium heavy-bottomed saucepan, combine half-and-half and ¾ cup sugar. Heat mixture over medium-high heat until it just begins to boil; remove from heat. In a medium bowl, whisk egg yolks and remaining ¼ cup sugar until light and fluffy. Using a ladle, pour 1 cup hot half-and-half mixture in a slow steady stream into yolks, whisking constantly. Add another cup of hot half-and-half mixture, whisking to combine. Return mixture to saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon or temperature reaches 170° on an instant-read thermometer. Pour mixture through a mesh sieve, and strain into a stainless-steel bowl set in an ice-water bath. Stir in peaches. Let cool completely, stirring often. Refrigerate for 2 hours before freezing. Freeze mixture in batches in a 1-quart gel-type ice-cream maker, according to manufacturer’s instructions. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.
Time 1h5m Yield 32 Number Of Ingredients 7 Steps:
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.
Number Of Ingredients 7 Steps:
Finely chop peaches in blender or food processor (makes about 2 cups.) Stir in1/3 cup sugar and lemon juice and set aside. Heat milk and cream in a heavy saucepan. Beat eggs yolks with remaining 1/3 sugar and salt until light. Gradually beat hot mixture into egg, then return to the saucepan. Cook over low heat until custard just begins to thicken (about 5 minutes). Cool. Stir in peaches and almond extract. Churn-freeze in hand-crank or electric ice cream maker. Makes 8 to 10 servings.
Time 35m Yield 3 quarts. Number Of Ingredients 8 Steps:
In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight., In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Freeze according to manufacturer’s instructions.
Time 1h Yield 32 Number Of Ingredients 7 Steps:
Puree peaches with the sugar and half-and-half in batches in a blender or food processor. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups. Follow the manufacturer’s instructions to freeze the ice cream.
