Best Farm Stand Peach Ice Cream Recipes

PEACH ICE CREAM

Peach Ice Cream image

This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.

Provided by Aimee

Time 40m

Number Of Ingredients 5

Ingredients

2 cups chopped peaches ((peel removed))
1 1/4 cups Granulated sugar ((divided))
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract

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.

Nutrition Facts : Calories 240 kcal, Carbohydrate 25 g, Protein 2 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 24 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

FARM-STAND PEACH ICE CREAM

Farm-Stand Peach Ice Cream image

Throughout the South, but especially along rural strips of highway, you'll find a plethora of roadside farm stands advertising their homegrown wares with colorful, hand-painted wooden signs. I love these quirky little catchall stands, where you're almost as likely to encounter folk art or a mini petting zoo as you are watermelons and eggs. If you're lucky, you can also find some of the best peach ice cream you'll ever eat-creamy, cold, and ultrafresh. I like to think my version, which makes the most of sweet, sun-ripened fruit, is just as tasty.

Yield makes about 2 quarts / serves 6 to 8

Number Of Ingredients 8

Ingredients

3 cups half-and-half
1 cup heavy cream
1 vanilla bean, split lengthwise, seeds scraped and reserved
6 large egg yolks
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter
6 ripe peaches (about 1 1/2 pounds), peeled and sliced
Pinch of kosher salt

Steps:

Heat the half-and-half, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat and discard the vanilla bean.
Place the egg yolks and 1/2 cup of the sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Slowly whisk about 2 cups of the half-and-half mixture into the yolks to temper the eggs. Whisk the yolk mixture back into the pan with the half-and-half mixture and cook over very low heat, whisking constantly, for 5 to 7 minutes, until thick. The custard should coat the back of a spoon and hold a line drawn with your finger.
Whisk in the butter until melted, then remove from the heat and let cool. Transfer the custard to an airtight plastic container and refrigerate for at least 4 hours or overnight.
Place the peaches in a large bowl and toss with the remaining 1/2 cup sugar and the salt. Let sit for at least 30 minutes, until the fruit releases its juices and the sugar is no longer grainy. Cover and refrigerate for about 1 hour.
Pulse the peaches in a blender or food processor five or six times, until smooth but still slightly chunky. Pour the custard into an ice cream maker and churn according to the manufacturer's instructions. Add the peaches for the last 5 minutes of churning. Scoop and serve.