Description
A refreshing peach ice cream bursting with real fruit pieces, perfect for summer gatherings.
Ingredients
Scale
- 500 g ripe peaches
- 100 ml cane sugar syrup
- 1 tablespoon lime juice
- 400 g heavy cream
- 3 egg yolks
- 50 g sugar
Instructions
- Begin by washing, pitting, and chopping the peaches into small cubes.
- In a small saucepan, combine the cane sugar syrup, lime juice, and 3 tablespoons of the peach cubes. Heat gently for about 2 minutes.
- Once done, remove the peach pieces with a slotted spoon and let them cool.
- Add the remaining peach cubes to the syrup, bring to a boil and stir for 2-3 minutes.
- Puree the mixture with an immersion blender until smooth and let it cool in the fridge for about 30 minutes.
- While the peach mixture cools, heat the heavy cream until just steaming.
- Whisk the egg yolks with sugar until creamy.
- Gradually pour the hot cream into the egg mixture, stirring constantly.
- Return this mixture to the saucepan and cook over a double boiler, whisking until creamy.
- Transfer the mixture into a bowl set in an ice-water bath and stir until cooled.
- Once everything has cooled, gently mix in the peach puree and chill in the refrigerator for another 30 minutes.
- Pour the mixture into your ice cream maker and churn for 45-60 minutes until smooth.
- With the motor running, add in the cooled peach cubes and serve immediately or freeze until firm.
Notes
Make the peach puree a day in advance to save time. Store in an airtight container with parchment paper pressed against the surface for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 180mg