Peach Ice Cream with Vanilla-Scented Peaches Recipe

Name: Peach Ice Cream with Vanilla-Scented Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved; 2 tablespoons fresh lemon juice; 2 cups whipping cream; 1 cup milk (do not use low-fat or nonfat); 1 1-inch piece vanilla bean, split lengthwise; 4 large egg yolks; 3/4 cup sugar; 1/2 cup light corn syrup; 1 2-inch piece vanilla bean, split lengthwise; 1/4 cup dry white wine; 3 tablespoons sugar; 4 peaches, peeled, pitted, sliced

Servings: persons

1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved
2 tablespoons fresh lemon juice
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1 1-inch piece vanilla bean, split lengthwise
4 large egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 2-inch piece vanilla bean, split lengthwise
1/4 cup dry white wine
3 tablespoons sugar
4 peaches, peeled, pitted, sliced

1
Place peach slices in large bowl; add lemon juice and toss gently.
2
Set aside.
3
Combine peach peels, pits, cream, milk and vanilla bean in heavy large saucepan and bring to simmer.
4
Reduce heat to very low and barely simmer 20 minutes.
5
Strain cream mixture into heavy medium saucepan.
6
Whisk yolks and sugar in medium bowl to blend.
7
Gradually whisk in hot cream.
8
Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil).
9
Strain into bowl.
10
Mix in corn syrup.
11
Chill custard until cold.
12
Puree peach slices in processor.
13
Add 1 cup custard; blend until smooth.
14
Whisk into remaining custard.
15
Transfer to ice cream maker; process according to manufacturer's instructions.
16
Transfer to covered container and freeze.
17
(Can be made 2 days ahead.)
18
Scrape seeds from vanilla bean into heavy small saucepan; add bean.
19
Add wine and sugar and stir over low heat until sugar dissolves.
20
Increase heat and bring to boil Pour syrup into medium bowl.
21
Refrigerate until cold.
22
Add peaches to syrup and toss to coat.
23
Serve ice cream with peaches.

952

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved, 2 tablespoons fresh lemon juice, 2 cups whipping cream, 1 cup milk (do not use low-fat or nonfat), and more.

Yes, Peach Ice Cream with Vanilla-Scented Peaches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Peach Ice Cream with Vanilla-Scented Peaches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions