Description
A creamy homemade Peach Ice Cream made with ripe peaches and sweetened with cane sugar syrup, featuring delightful fruit pieces for added texture.
Ingredients
Scale
- 500 g ripe peaches, diced
- 100 ml cane sugar syrup
- 1 tbsp lime juice
- 400 g cream
- 3 large egg yolks
- 50 g sugar
Instructions
- Begin by washing the peaches, removing the pits, and dicing them into small cubes. Set aside.
- In a saucepan, combine the cane sugar syrup, lime juice, and 3 tablespoons of the diced peach cubes. Heat gently and let it steep for about 2 minutes.
- Remove the peach cubes using a slotted spoon and let them cool.
- Add the remaining diced peaches to the saucepan. Bring to a gentle boil and simmer for about 2-3 minutes.
- Once it cools slightly, use an immersion blender to puree the mixture until smooth. Chill in the refrigerator for about 30 minutes.
- In a separate saucepan, heat the cream gently. In a bowl, whisk the egg yolks and sugar until smooth.
- Gradually stir the warm cream into the egg mixture.
- Transfer this egg mixture back to the saucepan and whisk over a double boiler until it thickens. Cool it down quickly in an ice bath.
- Fold the peach puree into the cream mixture and chill in the refrigerator for another 30 minutes.
- Pour the mixture into an ice cream maker and churn for about 45-60 minutes.
- While churning, add in the reserved peach cubes.
- Serve immediately for a soft-serve texture or freeze in an airtight container to firm up.
Notes
Make the peach puree and cream mixture a day ahead to save time. Use perfectly ripe peaches for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning/Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 150mg