The refreshing taste of summer
Homemade Peaches & Cream Ice Cream
Photo: Kristi Bissell
Peaches and cream is a seasonal summer combination that can’t be beat!
Kristi Bissell
Taste of Norway Editor
The Norwegian American
This Homemade Peaches and Cream Ice Cream is just what you need to help you slow down and squeeze every ounce of goodness from these waning days of summer. A creamy, vanilla custard base studded with tender, sweet peaches, and it’s all made from scratch, with love, from your very own kitchen. It’s peach ice cream perfection!
Never made homemade ice cream before? No worries! I’ve got foolproof, step-by-step instructions for you below. I think you will be surprised and delighted by how easy and rewarding the process is. Let’s dive right in!
FAQs
What is the best way to separate egg yolks from the whites?
There are several different ways to separate eggs, but my favorite is to crack the egg and transfer it to my hand. The egg white slips through my fingers, leaving the yolk behind.
Can I make other flavors of ice cream with this custard base?
Absolutely! You can leave the peach compote out entirely and just make vanilla ice cream. Or try adding a different flavor of fruit compote instead (such as strawberry, strawberry rhubarb, blueberry, pear, or apple). You can even add mix-ins, such as chopped nuts, chocolate, crushed candy or cookies or whatever you like at the very end of churning. The options are endless!
How do I store this ice cream?
Store the ice cream tightly sealed in the freezer for 4-6 weeks (although I doubt you’ll need that long to finish a batch)!
What is a fruit compote?
A compote is a fruit preserve that is cooked slowly over low heat in a sweet syrup. Typically, compotes are not as sweet as jams or preserves and are more rustic in appearance, perhaps with some of the chunks of fruit remaining intact.
Can I use frozen peaches?
Absolutely, simply allow them to thaw briefly so that you can easily cut them into smaller pieces. Proceed with the recipe as directed. You may need to add a little extra brown sugar to compensate for the fact that frozen peaches are not usually as sweet as fresh, ripe peaches. Simply give the compote a taste and add additional brown sugar one tablespoon at a time until the level of sweetness is to your liking.
How do I store the compote?
It will keep in the refrigerator tightly sealed in a jar or other container for about a week. For longer storage, spoon the cooled compote into a freezer-safe bag or container and freeze it for up to two or three months.
QUICK AND EASY PEACH COMPOTE
Kristi Bissell
8 servings
Photo: Kristi Bissell
Homemade peach compote is the delicious starting point of this ice cream recipe.
Ingredients
- 6-8 ripe peaches, about 2½ pounds
- Pinch of salt
- ¼ cup light brown sugar, packed (more to taste)
- 2-3 tsps. freshly squeezed lemon juice
Instructions
- Peel the peaches and remove the pit. Cut the flesh into ½-inch cubes.
- Transfer the peaches to a saucepan and add a pinch of salt and the brown sugar. Cook over medium heat, string occasionally, until the mixture begins to bubble. Reduce the heat to medium low and continue to cook until the peaches are saucy and tender, about 10-12 minutes.
- Set aside to cool slightly. Serve or store tightly covered in the fridge for up to one week. Freeze for longer storage.
HOMEMADE PEACHES AND CREAM ICE CREAM
Kristi Bissell
Serves 8
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ¾ cup sugar, divided
- pinch of salt
- 1 tsp. vanilla extract
- 4 egg yolks
- 1 heaping cup Quick and Easy Peach Compote
Photo: Kristi Bissell
Norwegian krumkaker make great ice cream cones and go perfectly with this ice cream.
Special equipment:
- Ice cream maker
Instructions
- Place a fine mesh strainer over a medium bowl that is set inside a larger bowl containing ice and water.
- Whisk egg yolks and ¼ cup sugar together in a separate medium bowl. Set aside.
- Heat cream, milk, remaining ½ cup sugar and salt in a saucepan over medium heat until steaming and just below a simmer.
- Slowly and pouring in a steady stream, ladle about 1 cup of the warm cream mixture into the yolks, whisking constantly. Transfer the cream and egg mixture back to the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until mixture thickens and is just beginning to bubble.
- Immediately strain custard through the prepared fine mesh strainer and add the vanilla. Allow it to cool in the bowl over the ice bath, stirring occasionally, until the mixture has come to room temperature. Cover and transfer the custard to the refrigerator to cool completely, at least 3 hours or up to 24 hours.
- Transfer custard to an ice cream machine and churn according to manufacturer’s directions. Meanwhile, add the vodka to the Quick and Easy Peach Compote and stir to combine. Add compote mixture to the ice cream during the last few minutes of churning, making sure that it is distributed thoroughly. Transfer ice cream to an airtight container and freeze until ready to use.
Visit Kristi’s blog at true-north-kitchen.com.
This article originally appeared in the July 2024 issue of The Norwegian American.
