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The Better Homemade Peach Ice Cream

June 24, 2015

I’ve been living in New York for almost three years now, and I only just realized that there is a Costco not too far from where I live. For some reason, I was under the impression that the only Costco in New York was on 116th and 1st, tucked away in the one corner of the city that is nearly impossible for me to access. When I found out that free samples and obscenely large cheese bricks were only a 30-minute train ride away, it felt like a message sent from the heavens.
I bought a box of these peaches which are so unbelievably delicious, and let them ripen for a couple of days before turning them into even sweeter, more delicious ice cream. Though a bit time consuming, the process is super easy and calls for missed episodes of your favorite show to help pass the time.

Ingredients for the peach ice cream
  • 2 peaches
  • 3/4 cup sugar
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 vanilla bean
  • 1 egg yolk

Directions for peach ice cream
  1. Combine sugar, milk, heavy cream, milk, vanilla bean and scrapings, and egg yolk into a saucepan and whisk until well combined.
  2. Cut peaches into large chunks and remove pits.
  3. Place peach chunks into a saucepan with milk mixture. Place on low heat and cook until the mixture reaches approximately 160°F.
  4. Once the mixture reaches the right temperature, remove from heat and blend in a blender.
  5. Run liquid through a strainer, then place in the freezer until it cools to 30°F.
  6. Once your ice cream base has cooled, follow the instructions of your ice cream maker. Generally, after the ice cream is churned, it will still require some time in the freezer to solidify more.

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