Peaches and Cream Ice Cream
Creamy peach custard ice cream made with roasted peach purée and layered with generous ribbons of jammy peaches in every scoop.
Servings: 1 Quart
Equipment
- Ice cream maker
- Large baking dish or rimmed baking sheet
- Medium saucepan
- Blender
- Fine mesh sieve
- Rubber spatula
- Mixing Bowls
- Instant-read thermometer
- Freezer-safe container
Ingredients
Roasted Peaches
- 10 medium ripe peaches pitted and sliced with the skins on (approximately 1.2 kg prepared)
- ⅔ cup granulated sugar
- 2 tablespoon fresh lemon juice
- ¼ teaspoon fine sea salt
Vanilla Custard
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar, divided
- ¼ teaspoon fine sea salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
Roasted Peaches
- Preheat the oven to 400°F (200°C).
- Add the sliced peaches, sugar, lemon juice and salt to a large baking dish or rimmed baking sheet.
- Toss gently until the peaches are evenly coated.
- Roast for 35–45 minutes, stirring once halfway through, until the peaches are very soft and their juices have reduced into a thick syrup.
- Transfer the peaches to a bowl and refrigerate until completely chilled.
- Blend enough of the chilled peaches to make 1 cup (240 ml) of smooth peach purée.
- Leave the remaining peaches slightly chunky for the ripple.
Vanilla Custard
- Whisk together the egg yolks and half of the sugar.
- In a medium saucepan, combine the milk, cream, remaining sugar and salt.
- Heat over medium heat until steaming.
- Slowly whisk the hot cream mixture into the egg yolks.
- Return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F (77–79°C).
- Remove from the heat and stir in the vanilla extract.
- Strain through a fine-mesh sieve.
- Cover and chill for at least four hours, preferably overnight.
Churn and Assemble
- Whisk 1 cup of the chilled peach purée into the cold custard.
- Churn according to your ice-cream maker’s instructions until it reaches a soft-serve consistency.
- Spoon one-third of the ice cream into a freezer-safe container.
- Add generous spoonfuls of the chilled peach ripple.
- Repeat the layers until all of the ice cream has been used.
- Gently swirl with a butter knife two or three times to create ribbons throughout the ice cream.
- Freeze for 4–6 hours before serving.
Notes
- Use ripe, fragrant peaches for the best flavour.
- Leave the peach skins on for additional colour and flavour.
- Allow both the custard and roasted peaches to chill completely before churning.
- Roast the peaches until thick and syrupy to prevent icy ribbons.
- Keep the peach pieces small so they don’t freeze too firmly.
- Don’t over-swirl the ripple—you want distinct ribbons of peach in every scoop.
- Store in an airtight container in the freezer for up to two weeks.
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