Failed peach ice cream....need a new recipe
Our attempt at peach ice cream was very disappointing. Strangely, it was a bit chalky and the peach flavour didn't come through. And they were lovely ripe local peaches we used....
Does anyone have a tried and true recipe? We have the Cuisenart automatic ice cream maker, so I can't make a huge quantity at once.
ps the recipe we tried was from the Williams-Sonoma Ice Cream cookbook.
What is the recipe you used? I've made peach ice creams a variety of ways, usually by starting with a custard made with egg yolks, sugar, milk and cream. I cook the chopped peaches with some sugar, mash lightly (I like mine with chunks of peach), fold into the custard and churn.
This is another one I'm going to make tonight. It doesn't need an ice-cream maker, is supposed to produce very intense peach flavor. I'm going to churn mine to reduce the ice crystallization.
I've used the below recipe, which turned out nicely.
True, it's sherbet, not ice cream. But it turned out well. I have the little Cuisinart ICE-20 (I think it's called?) ice cream maker. This recipe wasn't chalky and rather peachy.
There's a recipe in the last issue of Saveur that uses peach soda, which I'm going to try out later this week.
I recommend soaking the fruit in peach schnapps for about an hour before you make the icecream: the alcohol helps prevent the fruit from turning rock-solid in the freezer and adds some good flavor. Cooks Illustrated also has a good recipe without the alcohol:
Chop some very ripe peaches and sprinkle very lightly with sugar, brown sugar or a little real Maple syrup. Keep in a ziploc bag in the fridge.
Fold cold juicy peach pieces into Vanilla ice cream just at serving time. Exquisite! Or present as a "peach sundae". Works well with fresh strawberries, too...much better than Strawberry Ice cream. Who wants "frozen" strawberry pieces, anyway?