Peach Ice Cream
1
- Prep Time20 min
- Total Time10 h 25 min
- Makes6 servings
Photography by Sun Ngo, Food Styling by Chantal Braganza.
Back in 1964, this recipe cost a cool 87 cents to make.—The Chatelaine Test Kitchen and Michelle Lucas Larving
Ingredients
4 large egg yolks
2/3 cup granulated sugar
1/8 tsp salt
1 1⁄4 cups 10% cream
2 cups crushed ripe peeled peaches
2 tsp lemon juice
1/8 tsp almond extract
1 1⁄4 cups 35% cream
Instructions
Whisk egg yolks with sugar and salt in a medium heatproof bowl. Set aside.
Pour 10% cream in a medium saucepan set over medium-high. Bring to a simmer, 3 to 4 min. Slowly pour cream into yolk mixture, whisking constantly. Pour mixture back into saucepan and return to stovetop over medium. Cook, stirring constantly, until slightly thickened, about 2 min. Scrape mixture into a large bowl, then cover surface with plastic wrap. Refrigerate until chilled, 4 hrs.
Stir peaches, lemon juice and almond extract into chilled mixture. Whisk 35% cream in a large bowl until soft peaks form, 2 min. Fold cream into peach mixture just until no streaks remain.
Scrape mixture into a 9 × 5-in. metal pan, smoothing top. Freeze, stirring every hour for the first 3 hrs, until firm, 6 hrs. Serve immediately or cover with parchment and then plastic wrap and store for up to 5 days.
This recipe is part of a collection of our best ice cream recipes from the Chatelaine archives. Get the full lineup of scoops!
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