Fresh Peach Ice Cream

Vegetarian
Gluten Free
Fresh Peach Ice Cream
30 min.
20
205kcal

Suggestions


Indulge in the delightful taste of summer with our Fresh Peach Ice Cream, a treat that captures the essence of ripe, juicy peaches in every creamy bite. This homemade dessert not only brings a smile to your face, but it also reminds you of lazy afternoons spent under the sun, where the sweetness of fresh fruit takes center stage. Perfect for gatherings or simply to enjoy on a warm day, this recipe serves a generous 20, making it ideal for sharing with family and friends.

What sets this dessert apart is its rich, velvety texture and a perfect balance of flavors. Made with egg yolks, heavy cream, and a hint of vanilla, the custard base provides a luxurious foundation for the peach puree. The addition of peach preserves intensifies the fruitiness, blending beautifully into the creamy mixture. Plus, with a gluten-free and vegetarian profile, it caters to a variety of dietary preferences without compromising on flavor.

Ready in just 30 minutes (plus chilling time), this ice cream is not only a delicious dessert but also a fun culinary adventure. Your kitchen will be filled with the heavenly aroma of fresh peaches, and the cool, refreshing outcome is bound to be a hit. So grab your ingredients, gather your loved ones, and let's create this summer sensation that you can savor all year round!

Ingredients

  • large egg yolk 
  • 1.8 cups half and half 
  • 1.5 cups cup heavy whipping cream 
  • tablespoon peach preserves 
  • cups peaches peeled sliced
  • pinch salt 
  • 1.3 cups sugar divided
  • tablespoons butter unsalted
  •  vanilla pod split
  • large eggs whole

Equipment

  • bowl
  • sauce pan
  • whisk
  • blender

Directions

  1. Combine 3/4 cup sugar, egg yolks, and whole egg in a medium bowl. Scrape seeds from vanilla bean, and add seeds, pod, and half-and-half to saucepan. Warm over medium-high heat 8 minutes or until mixture begins to steam. Do not boil. Slowly whisk into egg mixture. Return to saucepan, and cook over medium heat, stirring constantly, 10 minutes or until mixture coats back of a spoon.
  2. Whisk in butter and cream.
  3. Let cool, and chill 8 hours.
  4. Toss peaches with remaining 1/2 cup sugar and salt; let stand at least 30 minutes in a glass or stainless bowl.
  5. Puree peaches and peach preserves in a blender until well combined but not completely smooth.
  6. Combine peach and custard mixtures, and freeze in an ice-cream maker according to manufacturer's instructions.

Nutrition Facts

Calories205kcal
Protein5.35%
Fat61.9%
Carbs32.75%

Properties

Glycemic Index
8.27
Glycemic Load
9.9
Inflammation Score
-3
Nutrition Score
3.6282608871875%

Flavonoids

Cyanidin
0.44mg
Catechin
1.14mg
Epigallocatechin
0.24mg
Epicatechin
0.54mg
Epigallocatechin 3-gallate
0.07mg
Kaempferol
0.05mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:205.21kcal
10.26%
Fat:14.47g
22.26%
Saturated Fat:8.48g
53.02%
Carbohydrates:17.22g
5.74%
Net Carbohydrates:16.86g
6.13%
Sugar:16.34g
18.16%
Cholesterol:119.35mg
39.78%
Sodium:30.4mg
1.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.82g
5.63%
Vitamin A:629.17IU
12.58%
Selenium:6.41µg
9.16%
Vitamin B2:0.13mg
7.86%
Phosphorus:68.22mg
6.82%
Vitamin D:0.77µg
5.11%
Calcium:46.87mg
4.69%
Vitamin E:0.69mg
4.57%
Vitamin B5:0.39mg
3.89%
Vitamin B12:0.23µg
3.85%
Folate:14.07µg
3.52%
Vitamin B6:0.05mg
2.55%
Zinc:0.37mg
2.49%
Potassium:85.98mg
2.46%
Iron:0.35mg
1.94%
Vitamin B1:0.03mg
1.92%
Vitamin K:1.89µg
1.8%
Vitamin C:1.33mg
1.62%
Copper:0.03mg
1.57%
Magnesium:5.98mg
1.49%
Fiber:0.36g
1.43%
Vitamin B3:0.23mg
1.13%
Source:My Recipes