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When fresh peaches are in season, it's usually hot outside. Peach ice cream is the perfect cool, refreshing dessert on a hot summer day.
It took several tries to get the flavor of this recipe right. It turns out that peaches have such a mild flavor when paired with a cream base that it's a challenge to land a peachy enough flavor. If I added more peaches to bump up the flavor, the peaches and their juice resulted in ice cream that was too hard to scoop easily. Here are the methods I settled on to get a peach ice cream with good flavor and a smooth, scoopable texture.
- Roasting the peaches adds a step that is worth the effort. The peach flavor concentrates and the liquid reduces as the peaches roast.
- Like my vanilla bean ice cream recipe, I followed the tips in Jeni's Splendid Ice Creams at Home that include adding small amounts of cream cheese, cornstarch, and light corn syrup. This combination results in a smooth, creamy consistency.
- Adding a small amount of peach schnapps bumps up the peach flavor and makes the ice cream slightly softer and more easily scoopable. That's because alcohol doesn't freeze. There isn't enough schnapps to taste the alcohol; it simply makes the ice cream better! (NOTE: If you prefer to leave out the schnapps, the ice cream is still good. However, it will be harder straight from the freezer. Simply leave it out on the counter for a bit before scooping and serving.)
Here's how to make this yummy, peachy treat.
Step-by-step photos for making
Roasted Peach Ice Cream
Step 1. Assemble the ingredients
For the ice cream base (this combination results in a smooth, creamy ice cream texture):
- milk and heavy cream
- sugar
- corn syrup
- cream cheese
- kosher or sea salt
- corn starch
- vanilla extract or paste
FOR THE PEACH PUREE:
- sliced peaches -- I leave the peels on for convenience and a rustic appearance, but you can remove them if you prefer. When the peaches roast, the skin softens and blends into tiny bits, lending color to the ice cream.
- sugar
- lemon juice
- peach preserves
- peach schnapps (optional); it adds peach flavor and softens the ice cream's texture to make it more easily scoopable. If you prefer not to include the schnapps, leave the ice cream out to soften before scooping it.
Step 2. Combine the peaches, sugar, and lemon juice in a bowl. Toss to evening mix. Spray a 9x13 glass (non-reactive) baking dish and arrange peach slices in a single layer.
Step 3. Roast peaches for 45 minutes, stirring and flipping the slices after each 15 minutes to prevent charring.
Step 4. Add roasted peaches and peach preserves to a blender and blend until smoothish--there can be very tiny bits, but no big ones. Large pieces of peach will freeze hard in the ice cream. Another option is to use an immersion blender.
Step 5. In a small bowl, whisk together cornstarch and milk. Set aside.
view on Amazon: small whisk
Step 6. In a large pan on the stove top, combine milk, cream, sugar, corn syrup, vanilla extract and salt. On medium-high heat, bring the mixture to a rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to the heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.
view on Amazon: 10" whisk
Step 7. Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against the sides and bottom of the bowl until it is smooth. Gradually add the hot ice cream base liquid to the cream cheese, whisking until smooth after each addition.
Step 8. Add the peach puree to the ice cream base and stir to combine. Stir in peach schnapps, if using. Cover and refrigerate 6-8 hours until completely chilled. May be made and refrigerated up to 3 days before making ice cream. (I transfer the mixture to two quart-size mason jars for fridge storage.)
- TIP: To quick-chill the mixture for making ice cream right away: Fill a large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until the mixture is completely chilled; add more ice as needed.
Step 9: Pour the chilled mixture into your ice cream freezer and freeze according to instructions of your ice cream maker. NOTE: this recipe makes approx. 2 quarts. For 1 quart ice cream freezers, make in 2 batches.
view on Amazon 2 ice cream freezers I have used and recommend:
- Cuisinart 2-quart Automatic Ice Cream Maker -- I used this economical model for years. You have to plan ahead a day and place the freezer bowl in the freezer for 24 hours before making ice cream. It works great!
- Cuisinart 1.5 quart Compressor Ice Cream Maker (pictured below) -- After years of making ice cream, I splurged on this pricier option. Because it has a compressor, you can make back-to-back batches without needing to freeze the insert. It's bigger and heavier than the cheaper model, but it's so convenient if you make a lot of ice cream and want to make multiple consecutive batches
Freeze the ice cream until it is pulling away from the sides of the bowl as shown here:
- NOTE: Ice cream may appear a bit grainy at this point, but it will be smooth and creamy after it's been in the freezer a while.
Step 10. Transfer the frozen ice cream to a plastic container and press a sheet of parchment paper on top to prevent ice crystals from forming. Cover and freeze for at least 4 hours until firm. Overnight is better.
This peachy yumminess is smooth and creamy!
Make it a Yummy day!
Monica
check out more ice cream and frozen dessert recipes here
**Peach Schnapps improves the peach flavor and adds a softer, more scoopable consistency. It's not enough to taste the alcohol. It may be omitted, but the ice cream will freeze harder; so leave it out for a few minutes before scooping.
ROAST AND PUREE PEACHES:
Preheat oven to 375 degrees F.
Combine sliced peaches, sugar, and lemon juice in a bowl, toss to evenly combine. Coat a large non-reactive baking dish (like a 9x13 glass casserole) with cooking spray. Add peach mixture and spread slices in a single layer. Bake 45 minutes, stir and flipping peach slices every 15 minutes.
Transfer roasted peaches and any remaining juices to a blender. Add preserves. Blend until pureed with only tiny bits visible. (Alternatively, transfer roasted peaches and preserves to a bowl and use an immersion blender to puree mixture.) Large chunks of peaches shouldn't remain--they will become icy chunks when frozen.
Add Peach Schnapps (if using). Set mixture aside.
TO MAKE ICE CREAM BASE:
In small bowl, mix 1/4 cup milk with cornstarch; set aside.
In 5 quart pan, combine remaining 2 1/2 cups milk, cream, sugar, salt, corn syrup, and vanilla (paste, bean, or extract). On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.
Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides and bottom of bowl until it is smooth. Add 1/2 cup hot ice cream base liquid to cream cheese & whisk until smooth. Gradually add and stir in remaining hot mixture; whisking until smooth after each addition.
COMBINE TWO MIXTURES and REFRIGERATE:
Stir peach mixture into ice cream mixture until well combined.
Cover and refrigerate at least 8 hours until completely chilled.* (Can transfer to two quart-size mason jars.) May be made ahead to this point and refrigerated for up to 3 days.
*TO QUICK CHILL mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.
TO FREEZE ICE CREAM: Pour chilled mixture into ice cream freezer and freeze according to instructions of your ice cream maker. (Note that this makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches.) When finished, transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. If it's frozen too hard to scoop, let ice cream soften at room temperature for 5-10 minutes before scooping and serving.
