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Honey Peach Ice Cream

2 August, 2017 by Tara 10 Comments

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A recipe for Honey Peach Ice Cream to celebrate #FoodieExtravaganza’s Peaches event! Peaches are simmered in honey until softened, then blended with a rich vanilla ice cream base.

Three scoops of Honey Peach Ice Cream with waffle cones on a blue surface.

Foodie Extravaganza

This month, #FoodieExtravaganza is featuring Peaches and I am joining in with a recipe for Honey Peach Ice Cream! Foodie Extravaganza is a monthly party hosted by bloggers who love food!

Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Wendy of A Day in the Life on the Farm is hosting National Peach Month. Other foods celebrated in August include mustard, peaches, filet mignon, bratwurst, lemonade, waffles, bacon, and ice cream sandwiches.

#FoodieExtravaganza Logo- Foodie Extravaganza with outline of cupcake and pink border.

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is alway the first Wednesday of the month. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Honey Peach Ice Cream

It has been way too long since I have pulled out the ice cream maker and this peach event was the perfect opportunity to dust it off! Chopped peaches are simmered in honey until softened and blended into a smooth puree before combining with a vanilla-based custard and churning until creamy.

The peaches are the star here so try to use the ripest, best-tasting peaches available to really help the flavors shine.

Hand holding an ice cream cone with two scoops of Honey Peach Ice Cream.

A Few Ice Cream Tips

To peel the peaches:

  • Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil. Cut a shallow “X” into the bottom of each peach and gently place in the boiling water.
  • Boil for 20-30 seconds before removing with a slotted spoon and transferring to the ice water. Remove when cool enough to handle and peel off the skins.
  • If they are still too tough to peel, repeat the steps one more time.

After adding the eggs to thicken the cream, take care to not increase the heat to try to speed up the process. Stir constantly and heat just until the mixture is thick enough to coat the back of a spoon. Otherwise, you may end up with cooked, curdled cream.

If the mixture does curdle, I have been able to save ice cream by blending it until smooth in a stand blender or with an immersion blender as a last resort. The result won’t be perfect, but it helps enough to not waste all the ingredients.

I usually skip this step, but to help get a creamier texture and chill the mixture faster you can place the bowl of custard over an ice bath for a few minutes right after it is removed from the stove. Be careful not to get water into the custard. Stir occasionally if you want to speed up the process a bit.

Want even more peach flavor? Simmer an extra peeled and chopped peach in honey, then set aside and refrigerate until chilled. Add the chilled pieces to the ice cream custard during the last few minutes of churning.

If vanilla beans are unavailable, you can substitute with vanilla bean paste or add a teaspoon or two of vanilla extract after removing the ice cream custard from heat.

Check out what everyone else made!

  • Halloumi Freekeh Peach Salad by Food Lust People Love
  • Honey Peach Ice Cream by Tara’s Multicultural Table
  • Peach and Orange Smoothie by Sneha’s Recipe
  • Peach BBQ Sauce by A Day in the Life on the Farm
  • These Peach Crumble Bars by Palatable Pastime
  • Peach Panna Cotta by Caroline’s Cooking
  • This Peach Sorbet by Hardly A Goddess
  • Peach Tomato Salad with Herb Vinaigrette by Culinary Adventures with Camilla

Aerial view of three scoops of Honey Peach Ice Cream with waffle cones next to honey container and peaches.

Honey Peach Ice Cream Recipe

Adapted from Ezra Pound Cake

Three scoops of Honey Peach Ice Cream with cones on a blue surface.
Print Pin
5 from 5 votes

Honey Peach Ice Cream

A recipe for Honey Peach Ice Cream! Peaches are simmered in honey until softened, then blended with a rich vanilla ice cream base.
Course Dessert
Cuisine N/A
Keyword fruit, honey, ice cream, peach, summer
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time: 8 hours
Total Time 9 hours
Servings 1 quart

Ingredients

  • 3 large ripe peaches or 1 pound (450 grams) frozen sliced peaches, thawed in the refrigerator
  • 1/4 cup (85 grams) honey
  • 1 cup (237 milliliters) whole milk
  • 1 cup (237 milliliters) heavy cream
  • Pinch Salt
  • 1 vanilla bean or 1-2 teaspoons vanilla extract
  • 3 large egg yolks
  • 1/2 cup (100 grams) granulated sugar

Instructions

  • Bring a large pot of water to a boil. Place a large bowl of ice water near the pot. Cut a shallow "X" into the bottom of each peach and gently add to the boiling water. Cook for 20-30 seconds, then immediately transfer to the bowl of ice water.
  • Once cool enough to handle, peel the peaches, remove the pits, and chop into 1/2 inch (1.25 cm) pieces.
  • Place the peach pieces in a medium saucepan and add the honey. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook, stirring often, just until the peaches are soft, about 10 minutes.
  • Remove the mixture from heat and carefully blend until smooth using an immersion or stand blender. Set aside to cool to room temperature.
  • In a large saucepan, combine the milk, cream, and salt over medium heat. Scrape the seeds from the vanilla bean into the pot, then add the pods (if using vanilla extract, do not add at this point).
  • Once hot, but not boiling, reduce heat to medium-low. Discard the pods.
  • In a medium bowl, whisk together egg yolks and sugar until light.
  • While continuing to beat the sugar and eggs, slowly pour in a tablespoon (15 milliliters) of the heated milk and cream. Once incorporated, slowly stream in and whisk another 1/2 cup (118 milliliters). Slowly pour the mixture back into the saucepan over medium-low heat while whisking.
  • Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77-82˚C). Remove from heat and strain into a heat-safe bowl. Mix in the pureed peach (and vanilla extract if not using a vanilla bean).
  • Cover and refrigerate until well chilled, a few hours to overnight.
  • Transfer the chilled mixture to an ice cream machine and churn according to manufacturer's instructions. Once thickened and creamy, transfer to a freezer-safe container and freeze until firm, about 2 hours.
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Filed Under: Desserts

Previous Post: « Mul Naeng-Myeon (Buckwheat Noodles in Chilled Broth) and Our Korean Kitchen
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Reader Interactions

Comments

  1. Wendy Klik

    2 August, 2017 at 7:22 am

    Good idea, pureeing all the peaches. I have found that chunks of frozen fruit in my ice cream is not to my liking. THIS ice cream is something I’m sure I would enjoy.

    Reply
  2. Caroline

    2 August, 2017 at 11:21 am

    I’ve debated making peach ice cream myself but hadn’t got round to it yet – this looks delicious!

    Reply
  3. Camilla @ Culinary Adventures

    2 August, 2017 at 11:50 am

    NOW *I* need to dust off my ice cream maker. Thanks for the peachy inspiration, Tara. This will be a hit in my household.

    Reply
  4. Barrie

    2 August, 2017 at 9:39 pm

    I love the honey in this recipe- I will have to try it before the end of summer for sure!

    Reply
  5. sneha datar

    8 August, 2017 at 6:34 am

    I love peaches and your Peach ice cream is real treat.

    Reply
  6. Gina

    7 August, 2021 at 11:29 am

    5 stars
    The perfect summer flavor! just bought a few pounds of peaches too, can’t wait to make this!

    Reply
  7. Beth

    7 August, 2021 at 1:08 pm

    5 stars
    My daughter just had oral surgery so this delicious recipe will come in handy. Thanks!

    Reply
  8. Claudia Lamascolo

    7 August, 2021 at 2:36 pm

    5 stars
    Just when you think youve had the best you find this an exceptional recipe for ice cream like this!

    Reply
  9. Alex

    7 August, 2021 at 4:26 pm

    5 stars
    This sounds perfect for summer! Egg yolks always make the creamiest ice cream, and your scoops are perfect too!

    Reply
  10. Anjali

    7 August, 2021 at 4:57 pm

    5 stars
    Super refreshing and perfectly sweet, great for these hot days we’ve been having!

    Reply

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