Homemade Peach Ice Cream
I'm doing a new series on Sundays about "The Fruit of the Spirit" - you see, when one becomes a Christian they are filled with the Holy Spirit. As a result, there are certain characteristics that overflow from a Christian's life (like love, joy, kindness etc).
I decided that during the week after each "Fruit of the Spirit" post I will feature the actual fruit that I symbolically used for that characteristic. Most recently we studied "PEACE" (click HERE to read the entire post "Fruit of the Spirit #3 - PEACE"). Today, I am featuring one special recipe using PEACHES - (this was the fruit that I used as a symbol of PEACE).
Many people dislike eating peach skins because of the fuzzy texture but peach skins are so full of flavor - so in this recipe I make a peach juice from the skin that is then added into the ice cream.
Printable Recipe
Begin by making the Peach mash & Peach Skin Juice
4 peaches - rinsed, peeled (SAVE the peelings), discard the pit & mash the sliced peaches with a potato masher (4 peaches should equal 1 cup mashed peaches)
4 peaches - rinsed, peeled (SAVE the peelings), discard the pit & mash the sliced peaches with a potato masher (4 peaches should equal 1 cup mashed peaches)
peach peelings from the step above
1/2 cup water
1/2 cup water
In a medium saucepan bring the peach peelings and water to a boil and then turn down to a low simmer. Simmer for about 20 minutes and then strain. Add the peach juice to the peach mash (see the collage above). Set the juice/mash aside until later.
Now continue onto making the custard.
Custard
1 cup sugar
1 cup sugar
1/3 cup corn starch
2 cups milk
2 cups heavy whipping cream
1 teaspoon vanilla extract
3 egg yolks
dash of sea salt
In a large mixing bowl combine the egg yolks & half of the sugar (1/2 cup sugar) - whisk together until the sugar is combined & the yolks are a little frothy (see top left picture) - set aside until later.
In a saucepan combine the other half of the sugar (1/2 cup sugar), dash of salt and the corn starch. Stir until mixed. Now add the milk, whipping cream & vanilla extract (add this into the corn starch/sugar mixture). Stir gently with a whisk making sure that there are no sugar/starch clumps. Place this full saucepan on medium heat and stir gently all the time while cooking. Continue cooking until this mixture starts to thicken - remove from heat (see picture above right).
It's time to temper the egg yolk mixture. Pour about 1/3 of the hot milk/cream mixture into the egg yolk/sugar mixture and whisk when adding the hot mixture. Your eggs have now been tempered. Now add the tempered egg mixture into the remaining hot milk/cream mixture (stirring all the time). Place back on medium/low heat and cook (stirring all the time) for about 2 to 3 minutes.
Allow the hot custard to rest for about 5 minutes. Then strain through a sieve to get rid of any clumps of any kind.
Now it is time to add the peach juice/mash (the juice/mash that you had set aside from the first step). See picture above. Completely stir the juice/mash into the custard (see picture below).
Chill the custard in the fridge for at least 2 hours.
Process the chilled mixture in your ice cream maker according to the manufacturer's instructions
Serve & ENJOY!
To make it extra peachy you might try topping your ice cream dessert with homemade peach syrup (click HERE to view that entire post) ENJOY!
Other Ice Cream RECIPES on this blog
Other Ice Cream RECIPES on this blog
(click on each title to view entire post with recipe):
Other Fruit Feature Posts:
Linked to:
Happiness is Homemade
Over the Moon Linky Party
Oh My Heartsie Girl's Wonderful Wednesday
Wonderful Wednesday Blog Hop
Summer Fun Link Party 2019
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Peach Ice Cream sounds marvelous. This recipe looks like a keeper. Thank you for sharing at Wonderful Wednesday Blog Hop.
ReplyDeleteAngie, this sounds like an extra flavorful version! Can't wait to get my hands on some peaches! #SummerFun
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