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Grainy peach ice cream

n
noodlepoodle Jun 18, 2011 11:24 AM

I just got a new Cuisinart ice cream maker. Followed the recipe for strawberry ice cream, but used same amount of pureed peach. I processed the cut up ripe peaches well in my food processor and added it to the mix. The ice cream came up tasty,but the peaches in there are grainy. Should I have used my blender to get the peaches smoother? Or should I have let the peaches get a bit overripe before using? I love Breyer's peach ice cream when they have it and wonder how I can get that same peach texture. Any ideas out there?

  1. g
    gilintx Jun 18, 2011 11:37 AM

    Grainy? It sounds like the peach bits froze without getting incorporated into the base. I'm only guessing here, but you might try pureeing the peaches with some of the base before churning. A blender would probably be appropriate if you want peach flavor but not peach chunks.

    1. ipsedixit Jun 18, 2011 12:22 PM

      Try straining the peach puree.

      By the way, the Breyer's peach ice cream uses chunks of peaches, and not a puree (a la a sherbert or sorbet).

      Might want to gild the lily and use both a puree in your custard, as well as using chunks of peaches. Just be sure to macerate the peaches first.

      Good luck.

      1. a
        audreyhtx1 Jun 18, 2011 07:23 PM

        I had a bit of the same problem. I think it's the stringy part of the flesh near the peach pit. Puree really well, but then you would probably have to press it through some kind of a strainer to get it really smooth.

        1. b
          bluemunch Jun 21, 2011 05:55 PM

          my dad always blanched his peaches first he says it gets the sugars going and makes them really easy to peel...they get a little mushy but I've never tasted better ice cream than his.

          1. t
            Tatania Jul 31, 2011 07:36 AM

            From Shirley O. Corriher's "CookWise": "Condensed milk, evaporated milk and powdered dry milk are major contributors of milk solids to help limit crystal size. However, all have a high concentration of lactose; if too much is used, lactose crystals form and the result is an ice cream with a sandy texture [...] If ice cream is sandy or gritty on the tongue, reduce amount of evaporated milk, dry powdered milk, or condensed milk in the recipe."

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