A recipe for Honey Peach Ice Cream! Peaches are simmered in honey until softened, then blended with a rich vanilla ice cream base.
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.
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.
A Few Ice Cream Tips
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.
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.
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
Honey Peach Ice Cream Recipe
Adapted from Ezra Pound Cake
Honey Peach Ice Cream
- 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
- 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 centimeter) 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.