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Aug 24, 2006 05:45 PM

Peach Ice Cream report

Thanks to everyone who helped me out with my peach ice cream problems on Sunday. I made the ice cream (though I was late for work!). It turned out... okay. Next time I definitely need to figure out a way to get the timing right so that I can use very ripe peaches. The ice cream was very rich, but not very peachy at all. Luckily my grandma said she'd be happy to taste many more peach ice creams. And I may try using frozen peaches to make off-season peach ice cream for her birthday in December.

I made a custard using 3 yolks, 2 cups half & half, 1/3 cup sugar, 1 tsp vanilla, and 1/4 or 1/2 teaspoon almond extract. Unfortunately, I had forgotten about my magical ability to keep custards from thickening. I had it over direct heat, but it still took at least half an hour to be properly cooked.

While I fought with the custard, I cooked down 4 cups of sliced peaches with some more sugar (maybe another 1/3 cup? I might scale this back a bit next time). Once they were cooked down and sticky, I added the juice of one lemon (about 3T). Once everything was done, I combined the two, tossed it in the fridge, went to work, and froze it when I got home. The peach flavor was very faint after freezing in the machine, but was a bit more pronounced the next day.

I think using very ripe peaches should fix most or all of the problems that I had with the ice cream. Now to find time for the next attempt!

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  1. I recently made the peach ice cream recipe in the June/July issue of Saveur, and it turned out very peachy - perhaps because they have you use peach-flavoured soda. I also used slightly more peaches than the recipe stated.

    1 Reply
    1. I wonder if cooking the peaches toned down the peach flavor too? I've made peach ice cream without cooking them (just macerated for a long time in sugar with a bit of lemon) then mashed them to a good pulp. Turned out well.

      Regardless, I've found that all fruit loses some of its punch when it is frozen, so I try and err on the side of more fruit.

      1 Reply
      1. re: adamclyde

        It's possible, but they were pretty sad peaches to begin with. I think the cooking at least got rid of some of the excess water, but couldn't save the flavor. I am trying to figure out whether I'd have time to make/deliver ice cream next weekend with better peaches. I may try to do it...

      2. this makes the best peach ice cream. and it takes no time at all.

        Philadelphia Peach Ice Cream

        4 cups peeled sliced peaches (approx 6 medium-sized peaches)3/4 cup sugar
        3 tablespoons fresh lemon juice
        1 teaspoon pure vanilla extract
        1/2 teaspoon pure almond extract
        1/8 teaspoon salt
        2 cups heavy cream, chilled

        In a food processor fitted with the metal blade or a blender, compine the
        peaches, sugar, lemon juice, vanilla, almond extrace, and salt. Process or
        blend until the mixture is pureed. Transfer the mixture to a medium bowl.
        Stir in the cream. Pour the mixture into an ice cream maker and freeze

        1 Reply
        1. re: wonderwoman

          That's funny, that's the recipe I was going to use before I changed my mind and frantically made a custard. Well, I've got two ice cream bowls. Maybe I'll have to do a head-to-head Philly vs. custard ice cream battle. It'll have to happen next summer, though, I think.

        2. Thanks so much for reporting back! I'm not surprised about the low peach intensity given that the fruit was not ripe and bought from a standard supermarket. If I don't have good fruit to begin with, I don't even bother making ice cream since I've found that it's a waste of cream, eggs, calories, and freezer space. I agree w/ adamclyde about macerating instead of cooking down...

          You could try a Philly style and see what you think. Wonderwoman's recipe looks like a good basic Philly recipe.

          So it sounds like you mixed the chunky peach mixture w/ the custard base w/o pureeing the peaches at all? How was the resulting texture? Part of the reason why I don't like chunks or bits of any sort in my ice cream is that I find they get really hard and icy.

          1 Reply
          1. re: Carb Lover

            I totally agree about not bothering if the fruit isn't worthy, but I'd been trying to make and deliver this ice cream all summer, so was feeling a bit "now or never!" about it. I'm definitely going to try to fit in another batch before the summer's over if I can. With good peaches this time!

            I may try the Philly style to compare. It just seemed like everyone preferred the custard-based ice cream. I've never made Philly style. All that cream intimidates me.

            The texture was actually really good. I think because I cooked the peaches down almost to a jam, they were sugary enough that they didn't get hard and icy. I love chunks in ice cream, but not icy ones, so I think when I make the new and improved peach ice cream, I will macerate and blend uncooked peaches to flavor the ice cream, and then cook down some chunks until gooey to mix in.

          2. I'm planning to make peach icecream this weekend, and I like your idea of using raw macerated peaches to flavor the ice cream and then cooking some to mix in, I think I may try that. As for philly style, I made chocolate philly style a few times, and I was surprised at how good the texture was, and I didn't use all that heavy cream either, I think I used skim milk and half & half. Another hint I really like is if you throw in a good jolt, like a Tablespoon or two, of vodka or rum, the ice cream will not freeze too hard in the freezer later. It really works, and you don't taste it unless you get a bit too heavy handed with the booze. I've got some gorgeous ripe peaches, I can't wait! Wish me luck you guys.