Reason 7,456,867.098 I love summer….homemade ice cream, infused with fresh summer fruit.
Not too long ago, when I made my peach smoothies with cinnamon, I thought this would be amazing as ice cream too. I was right! It’s creamy and has a very wonderful delicate peach and cinnamon flavor. It’s the perfect after dinner taste. Sprinkle each bowlful with some crumbled shortbread and boom, it’s over-the-top.
Pealing peaches with a knife results in too much lost peach flesh. The proper technique for peeling peaches is to quickly blanch them in boiling water. The skin peels right off.
Whip up your eggs with sugar before tempering them with the rest of the heated mixture.
Fresh peaches are incorporated into the custard before it is chilled for authentic peach flavor.
Freeze the finished ice cream in a freezer safe container for 4-6 hours or overnight.
Can you see the little bits of peach in the ice cream?
MORE PEACH RECIPES
From crumbles to ice cream, peaches add a vibrant twist to any recipe.
- Grilled pound cake, warm peach coulis with a Chantilly cream sauce is easier to make than it sounds.
- A classic dessert turned cocktail, this raspberry and fuzzy peach melba will rock your summertime bar.
- Take advantage of the season’s sweetest and ripest fruit with this coconut peach crumble.
- This peach dump cake is truly the best.
- Peach margaritas are ready for your next fiesta.
- These juicy grilled pork chops with spicy peach glaze come together quickly.
- Take advantage of peach season with this quick and simple dinner of juicy pork chops with a peach-ginger chutney you’re going to love.
- When it comes to adding oatmeal to your smoothie, there is no better flavor combination than a peach cinnamon oatmeal smoothie.
- Gluten free peach crisp that tastes amazing.
Fresh Peach and Cinnamon Ice Cream
Ingredients
- 1-1/2 pounds fresh peaches
- 1/2 cup sugar, divided
- 1/4 cup light corn syrup
- 5 large egg yolks
- 1-3/4 cups heavy cream, divided
- 3/4 cup whole milk
- 3/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Directions
- Bring a large pot of water to a boil. Using a knife, score the bottom of each peach with an "x". Place in the boiling water for 45 seconds and remove. Once cool enough to handle, peel the skin and finely chop peaches.
- In a large saucepan over medium heat, add the peaches, 1/4 cup of the sugar and corn syrup. Heat the peaches until warm and the sugar has been incorporated, about 5 minutes. Pour into a large bowl.
- In a medium sized bowl, whisk the egg yolks with the remaining 1/4 cup sugar. In the same saucepan you cooked the peaches, add 1-1/4 cups of the cream, milk and cinnamon. Heat gradually, bringing it to a simmer, never letting it boil. Slowly whisk this mixture into the egg yolks, whisking constantly. Return this mixture to the saucepan and heat over low heat until it is thick-enough to coat the back of a wooden spoon and leave streaks in the pan. About 4-6 minutes. Never boil.
- Pour mixture through a fine-mesh sieve into the peach mixture. Transfer 3/4 of this mixture t a blender of food processor and puree until smooth. Pour the puree back into the peach mixture. Add vanilla and remaining 1/2 cup of cream, whisk to blend. Refrigerate until cold, 6 hours or preferably overnight.
- Transfer the cold custard to an ice cream maker and freeze according to manufacture's directions. Transfer to a freezer-safe container and freeze until firm.