Homemade Peach Ice Cream from Angie

Nothing Says Summer Like Homemade Peach Ice Cream
(with optional Coconut Crunch Topping)


This post is my 28th "Contributing Angel" post (Thank you  again to my friend Angel for allowing me to contribute to your amazing blog!)


Peaches are so summery and since we have had an extremely hot summer, I decided to share with you my Peach Ice Cream Recipe (optional Coconut Crunch Topping at the end of this post also).

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)

peach peelings from the step above
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.

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, top with Coconut Crunch Topping (recipe below) or eat plain & ENJOY!

Coconut Crunch Topping
1 tablespoon butter

1 1/2 tablespoons brown sugar

1/4 to 1/3 cup coconut flakes (unsweetened & untoasted)

In a small frying pan, melt the butter on low heat - add the coconut and sauté just until light brown.  Add the brown sugar and cook only until the sugar has dissolved - it will become crunchy like candy when it cools.  VERY IMPORTANT - Just a few seconds too long and it will burn - be very careful & stir the entire time.

Allow topping to cool before adding to your ice cream & ENJOY!

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