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Ina Garten Ultimate Peach Ice Cream

Ina Garten Ultimate Peach Ice Cream
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Rich, creamy peach ice cream made with fresh ripe peaches and a silky custard base. The perfect balance of sweet peach flavor and velvety texture makes this a standout summer dessert.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar, divided
  • 6 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 pounds ripe peaches (about 4 medium), peeled, pitted, and sliced
  • 1 tablespoon fresh lemon juice
  • Pinch of kosher salt

Instructions

  1. Fill a large bowl halfway with ice and water. Set a fine-mesh strainer over a medium bowl and place it in the ice bath. This setup will quickly cool the custard to stop cooking and ensure a silky texture.
  2. In a medium saucepan, combine the sliced peaches, 1/4 cup of the sugar, and the lemon juice. Cook over medium heat, stirring occasionally, until the peaches break down and release their juices, about 5 to 7 minutes. Transfer the mixture to a blender and puree until smooth. Set aside to cool to room temperature.
  3. In a separate medium saucepan, combine the heavy cream, whole milk, and the remaining 1/2 cup sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edge. Do not let it boil. Remove from heat.
  4. In a medium bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. This aerates the yolks for a smoother custard.
  5. Gradually pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. This step, called tempering, raises the temperature of the yolks slowly to prevent them from scrambling when added to the hot cream.
  6. Pour the yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously to combine evenly.
  7. Cook the custard over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon and leaves a clean trail when you run your finger across it (about 170-175°F / 77-80°C if using a thermometer). Do not let it boil or the yolks will curdle.
  8. Immediately pour the custard through the prepared fine-mesh strainer into the bowl set over the ice bath. Stir occasionally until cooled to room temperature. Straining removes any cooked egg bits for a perfectly smooth base.
  9. Stir in the vanilla extract and the cooled peach puree until fully combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the base is completely chilled (below 40°F / 4°C).
  10. Once chilled, churn the ice cream base in an ice cream maker according to the manufacturer’s instructions, usually 20 to 25 minutes until it reaches a soft-serve consistency. The mixture will expand and thicken as it churns.
  11. Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then cover with a lid. Freeze for at least 4 hours until firm. For best texture, let sit at room temperature for 5 to 10 minutes before scooping.

Notes

Store in an airtight container in the freezer for up to 1 month. For best texture and flavor, enjoy within 1 week. To soften before serving, let sit at room temperature for 5 to 10 minutes. If the ice cream becomes too hard, microwave the container on low power for 10 to 15 seconds or place in the refrigerator for 15 minutes.

Nutrition

Keywords: peach ice cream, Ina Garten, homemade ice cream, fresh peach ice cream, custard ice cream, summer dessert, ice cream recipe, stone fruit dessert, frozen treat, easy ice cream

Find it online: https://inagartendishes.com/ina-garten-ultimate-peach-ice-cream-2/