Peach Ice Cream Recipe
The mellow tang of buttermilk is the perfect foil for peaches’ delicate flavor. A shot of peach schnapps enhances the fruit for a perfect balance.
Ingredients
| 2 | cups | heavy cream |
| 2 | cups | buttermilk |
| 2 | cups | sugar |
| 1/8 | teaspoon | salt |
| 5 | eggs | |
| 1/2 | cup | peach schnapps |
| 1/2 | teaspoon | vanilla |
| 2 | cups | peach puree |
| *The number of peaches required for this depends on the size of the fruit. Count on about 4 medium peaches. Prepare the puree by skinning, pitting, and chopping the peaches, then processing them in your blender or food processor. |
Directions
- Mix the cream, buttermilk, sugar, and salt together in a heavy saucepan.
- Place the saucepan over medium heat and stir until the sugar dissolves.
- Whisk the egg in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot half-and-half mixture while whisking vigorously.
- Reduce the heat to medium-low and whisk the tempered yolks into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain it into the clean bowl.
- Add the peach schnapps and mix well.
- Allow the custard to cool to room temperature (approximately one hour).
- Add the pureed peaches and vanilla to the custard and mix well. Strain into a clean bowl.
- Cover with plastic wrap and refrigerate for 4 to 6 hours, or overnight.
- Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions.
- Transfer the ice cream to a container, cover, and freeze for at least 4 hours to firm up.
Preparation Time:
20–25 minutes plus 9–13 plus hours downtime.
Tips and Techniques
