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Ina Garten Ultimate Peach Ice Cream

Ina Garten Ultimate Peach Ice Cream
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Rich and creamy custard-based ice cream featuring ripe summer peaches. The velvety texture from egg yolks and heavy cream perfectly complements the sweet-tart peach puree. A classic Ina Garten recipe that is simple yet elegant.

Ingredients

Scale
  • 1 1/2 lbs ripe peaches (about 5 medium), peeled, pitted, and sliced
  • 1 cup granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 4 large egg yolks
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract

Instructions

  1. Place sliced peaches in a medium bowl with 1/2 cup of the sugar and the lemon juice. Toss to coat. Let macerate at room temperature for 30 minutes, stirring occasionally, until peaches release their juices.
  2. Transfer peaches and their juices to a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 5 to 7 minutes until peaches are very soft and the liquid becomes syrupy. Remove from heat and let cool slightly.
  3. Puree the cooked peaches in a blender or food processor until smooth. Set aside at room temperature.
  4. In a medium bowl, whisk egg yolks with the remaining 1/2 cup sugar until pale and thick, about 2 minutes. Set aside.
  5. In a medium saucepan, combine heavy cream, whole milk, and salt. Heat over medium heat until mixture is hot but not boiling, stirring occasionally, until steam rises and small bubbles form around the edge (about 170°F if you have a thermometer). Remove from heat.
  6. Slowly ladle about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the yolks. Continue adding hot cream in a slow stream until all is incorporated.
  7. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon (nappe consistency), about 5 to 7 minutes, or until it reaches 170°F to 175°F. Do not let it boil or the eggs will curdle.
  8. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in vanilla extract. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
  9. Stir the chilled peach puree into the custard base. Pour into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.
  10. Transfer to an airtight container and freeze until firm, at least 4 hours. For best texture, let sit at room temperature 5 to 10 minutes before scooping.

Notes

Store in an airtight container in the freezer for up to 2 weeks. For best scoopability, let the ice cream sit at room temperature for 5 to 10 minutes before serving. The custard base can be made a day ahead and chilled overnight.

Nutrition

Keywords: peach ice cream, Ina Garten, homemade ice cream, custard ice cream, summer dessert, peach dessert, frozen treat, ice cream maker recipe, fresh peaches, classic ice cream

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