Chunky Peach Ice Cream Food

CHUNKY PEACH ICE CREAM

Chunky Peach Ice Cream image

The creamiest and smoothest chunky peach ice cream

Provided by Jenny

Categories Dessert

Time 2h30m

Number Of Ingredients 8

Ingredients

2 large eggs
1 1/4 cup puree peaches
1 cup sugar
1 1/2 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
2 tsp cinnamon
1 cup diced, peeled peaches

Steps:

Puree peaches saving 1 cup diced, peeled peaches to the side
Mix together puree and all ingredients above in large bowl
Place in an ice maker and follow manufactures instructions
Fold diced, peeled peaches into ice cream and freeze

NO-CHURN PEACH ICE CREAM

No-Churn Peach Ice Cream image

This summery and flavorful peach ice cream comes together easily without an ice cream maker. A base of fresh peach puree flavored with sweetened condensed milk, vanilla and ginger is lightened with whipped cream before freezing. For the best peach flavor, seek out ripe seasonal peaches. If they're unavailable, thawed frozen peaches are a great substitute.

Provided by Justin Chapple

Categories dessert

Time 6h25m

Yield About 6 cups

Number Of Ingredients 7

Ingredients

1 pound peeled and chopped ripe peaches (from 7 to 8 small peaches) or 1 pound thawed frozen sliced peaches (see Cook's Note)
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla bean paste or 1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3/4 teaspoon ground ginger
1/2 teaspoon peach extract, optional
2 cups heavy cream

Steps:

In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.

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