Fresh Peach Diet Ice Cream Food

PEACH ICE CREAM

Steps:

• Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
• Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
• In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
• Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
• Serve now for soft serve ice cream.
• For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.

OLD-FASHIONED FRESH PEACH ICE CREAM

Steps:

• Peel and slice peaches, then toss in a large bowl with 1/2 cup of the sugar and lemon juice to combine. Let sit at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices to create a syrupy liquid.
• Once the peaches have released their juices, mash them with a fork or potato masher until only very small chunks of peach remain. You don't want large, individual pieces of peach in your ice cream or they will freeze very hard. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use.
• Meanwhile, in a medium saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not bubbling.
• In a large bowl, whisk together the egg yolks and remaining 1/4 cup of sugar, until light in color, about two minutes.
• While whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another 1/2 cup of hot cream, whisking the entire time.
• Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
• Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled.
• Pour peach ice cream base into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, then transfer the ice cream to an airtight container and freeze at least 4-6 hours to ripen.

FRESH PEACH ICE CREAM

Steps:

• Put sugar, evaporated milk, 1/2 cup of the whole milk, and eggs into a medium saucepan and whisk until well combined. Cook over medium-low heat, stirring constantly, until thickened, about 30 minutes. Strain the mixture through a fine-mesh sieve into a large cowl and set aside to let cool.
• Once mixture has cooled, add pureed peach, peach soda, remaining whole milk, and a pinch of salt and stir well to combine.
• Pour mixture into an ice cream maker and process according to the manufacturer's directions. Transfer ice cream to a sealable freezer-safe container and freeze.

GEORGIA PEACH HOMEMADE ICE CREAM

Steps:

• Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
• In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
• Follow the manufacturer's instructions to freeze the ice cream.