Fresh Peach Ice Cream is a summer dream come true. I’ve made it in the past but never cared for the icy chunks of peach in the ice cream. This recipe appealed to me with the blended peaches, allowing the peach flavor to permeate the ice cream. I added a bit of lemon juice (noted in the recipe below) to add a little citrus kick to the creamy goodness of peach ice cream. I served with fresh raspberries, my favorite combination with peach!
Peach Ice Cream
2 cups chopped peaches (peel removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract
optional: 1/2-1 tsp fresh lemon juice
Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
Serve now for soft serve ice cream.
For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.
Megan is the dessert queen of our family. She whipped up this decadent dessert and served it in an antique compote dish of my Mother’s. It was rich, velvety and so wonderful. Perfect for your Valentine’s Day dinner…or anytime you want to spoil your family and friends.
6 ounces (170 g) semisweet chocolate, finely chopped
6 tablespoons (89 g) unsalted butter, cubed
4 large egg yolks
1/4 cup (50 g) granulated sugar
2 teaspoons vanilla extract
1 cup (240 ml) heavy cream
Sweetened whipped cream, chocolate shavings, and fresh strawberries for garnish, optional
In a small heatproof bow, combine the chocolate and butter. Set the bowl over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth. Remove from heat but leave the pot of simmering water on the burner.
In a medium heatproof bowl, whisk the egg yolks and sugar together until well combined. Set the bowl over the pot of barely simmering water and whisk for about 5 minutes, until the mixture turns pale and becomes slightly stiff. Remove from heat.
Stir in the vanilla followed by the chocolate mixture. Stir for a few more minutes to allow the mixture to cool then set aside until it cools to room temperature.
In a large bowl, whip the cream to soft peaks. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.
Divide the mousse among four 6-ounce ramekins and refrigerate until set, about 1 hours.
Garnish with whipped cream, chocolate shavings, raspberries, or strawberries if desired.
HOMEMADE WHIPPED CREAM
1 cup (240 ml) heavy whipping cream
1 teaspoon vanilla extract
4 tablespoons confectioners’ sugar
In a medium bowl, whip cream with an electric mixer on medium-low speed just until soft peaks form.
Add vanilla extract and sugar. Continue to whip until the cream forms stiff peaks. Make sure not to over beat, the cream will become lumpy and butter-like.