Peach Or Apricot Ice Cream Recipes

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PEACH ICE CREAM



Peach Ice Cream image

A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by BIGGUNNER

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

6 eggs, beaten
3 ½ cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
¾ teaspoon salt

Steps:

  • In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
  • Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 25.3 g, Cholesterol 81.2 mg, Fat 13.7 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 86.4 mg, Sugar 23.9 g

PEACH OR APRICOT ICE CREAM



Peach or Apricot Ice Cream image

With a satiny texture and flavored with puréed ripe stone fruit, this summery treat walks the line between ice cream and sorbet. If you want to make it even creamier and richer, substitute more heavy cream for the buttermilk.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 35m

Yield About 1 1/2 quarts

Number Of Ingredients 8

3 pounds peaches or apricots, pitted and diced (no need to peel them)
1/2 cup sugar
1/2 cup buttermilk
A few drops of almond extract (optional)
2 cups heavy cream
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks

Steps:

  • In a saucepan over medium heat, combine fruit with 1/2 cup sugar. Simmer gently until fruit is tender, about 10 minutes. Purée in a food processor or blender.
  • In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of almond extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 54 milligrams, Sugar 26 grams

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