Peach Ice Cream
This is a combination of 3 different recipes. I just chose what seemed to be the best ingredients from all three and it turned out absolutely WONDERFUL! The Peach Nectar was found in the Mexican section of the store! Go figure!
Originally made in 2014, this has become a favorite of all who have tasted it!
- 6 large egg yolks
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 3 cups heavy cream
- 1 1/2 cups whole milk
- 1 12 oz. can Peach Nectar
- 4 Tbs. Lemon Juice
- 2 tsp. Almond Extract
- 5-6 large VERY RIPE peaches, peeled, halved and cut into small bite size pieces.
- 1 10 pouond bag of ice+some from the ice maker
Put the Ice Cream can and dasher in the freezer.
In a large bowl, whisk together the eggs and sugars.
In a large saucepan bring the cream, milk and nectar to a simmer over low heat. Whisking continually, slowly pour the hot milk mixture into the egg mixture. (Transfer the mixture to a pitcher for easier pouring into the egg mixture.) Return the combined mixture to the saucepan. Cook over low heat for 3-5 minutes or until the custard has thickened enough to coat the back of a spoon, stirring constantly. Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with ice water to cool, stirring occasionally. (I put it into the fridge after it cooled down a bit, till it got cold.)
Stir the lemon juice and Almond extract into the cooled custard. Freeze in the ice cream maker according to the manufacturer's instructions, adding peach pieces halfway through churning time (usually about 20-25 minutes in my machine.)
If using a one gallon ice cream maker, you can do the peach prep while the ice cream is churning. You'll have plenty of time and they won't get brown. I found using a larger 6 quart machine it set up faster and I was not ready to add the peaches when it stopped churning. The larger container finished churning in about 20 minutes.
Be sure your ice cube container is full. It takes just about a full container to fill the machine and keep it full while churning.
Remove from the freezer 20-30 minutes and store in the fridge to make scooping easier once it has hardened. If you eat it right after churning it is like soft serve. Eat it quick!!