Old Fashioned Fresh Peach Ice Cream Food

OLD-FASHIONED HOMEMADE PEACH ICE CREAM

Steps:

• Put peaches pieces, eggs,cream 1cup sugar and vanilla in blender.
• Blend just til peaches are smashed.
• Do not blend to long or you will whip the cream!
• Pour in 1 gal ice cream maker, then pour some of the milk and lemon juice in blender add last 1 cup sugar blend quickly-you do this to get all the goodie out of the blender.
• Pour this in maker.
• Fill to fill line on maker with milk.
• Put into freezer and fasten in, turn on ice cream maker, then start putting in layers of ice and salt.
• Finish according to makers directions.

OLD FASHIONED PEACH ICE CREAM

Steps:

• Place chopped peaches in a bowl. Add 1/4 cup sugar and stir. Cove and let sit for at least 1 hour.
• Once peaches have released a lot of juice, place peaches and juice in a food processor. Pulse 3-4 times just until peaches are broken up into small pieces.
• In a saucepan, heat heavy cream, milk and 3/4 cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
• In a separate bowl, beat egg yolks with a wire whisk or an electric mixer. Egg yolks should become smooth and lighter in color (see pictures in post)
• Take 1/2 cup of heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture.
• Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-185 F.
• Place a fine strainer over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps.
• Stir in vanilla and peaches with juices
• Cover and refrigerate until completely cooled, at least 4 hours or overnight.
• Place custard into an automatic ice cream maker and churn for 20-25 minutes
• Remove ice cream and place in freezer for 2 hours before serving.

PEACH ICE CREAM

Steps:

• In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
• In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
• In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries

OLD-FASHIONED HOMEMADE PEACH ICE CREAM

Steps:

• Cream (or mix) the eggs* and the sugar together using a mixer.
• Then add in the vanilla extract.
• Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
• Add both cans of evaporated milk.
• Add in a good-sized dash of salt, which equals out to about a teaspoon.
• Mix in the crushed peaches, mixing everything together well.
• Make sure your ice cream freezer, especially the canister, is washed out and ready.
• Pour the mixture into the metal canister of your ice cream maker.
• Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
• Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
• Crush a big bag of ice, gradually pouring ice around the canister.**
• Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.***
• Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. This should signal that the ice cream is completely frozen.
• Unplug it immediately.
• Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
• Carefully remove the churning paddle.
• Serve the homemade peach ice cream immediately. If you're not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.

BEN & JERRY'S FRESH GEORGIA PEACH ICE CREAM

Steps:

• Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
• Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
• Remove the peaches from the refrigerator and drain the juice into another bowl.
• Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
• Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk and whisk to blend.
• Add the peach juice and blend.
• Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.
• Makes 1 generous quart.

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.

FRESH PEACH ICE CREAM (REGULAR AND DIET VERSIONS)

Steps:

• In food processor/blender, puree peaches (peeling the peaches is optional).
• Blend peach puree and all ingredients until very smooth.
• Chill ice cream mix until cold, about 1-2 hours.
• Pour mix into your ice cream machine and process according to manufacturer's directions.
• It may be necessary to continue the"chill/beat" cycle for 15-30 minutes after the first cycle stops.
• Note: Since fresh Peach Ice Cream is very soft, it maybe necessary to let it"ripen" in your ice cream maker for an additional 45 minutes (or place in a bowl in freezer) if you prefer a firmer ice cream.