Peach Ice Cream Philadelphia Style Recipes

CONTEST-WINNING PEACH ICE CREAM

Contest-Winning Peach Ice Cream image

When peaches are in season, this recipe is at the top of my list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long! -Toni Box Weaver, Alabama

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 3 quarts.

Number Of Ingredients 7

Ingredients

2 cups half-and-half cream
3-1/2 cups sugar
3/4 teaspoon salt
6 large eggs, lightly beaten
4 cups heavy whipping cream
2 teaspoons vanilla extract
6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices

Steps:

In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts : Calories 306 calories, Fat 18g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 115mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.

PEACH ICE CREAM, PHILADELPHIA STYLE

Peach Ice Cream, Philadelphia Style image

No custard stands in the way of the peach flavor in this simple-to-make ice cream, so only the sweetest fresh peaches will do.

Provided by Bruce Weinstein

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups heavy cream
1/3 cup sugar
2 large, sweet peaches, peeled and pitted
1/4 cup peach nectar
1/4 teaspoon vanilla extract

Steps:

Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
Cut the peaches into eighths and place in the blender with the peach nectar. Blend until the peaches are puréed. Stir the peach purée and vanilla into the cooled cream. Refrigerate until cold or overnight.
Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

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