peach dream ice cream -- makes 2 quarts
Have a smaller or larger ice cream maker? Cut down or increase the ingredients proportionately. SUGAR: If making a gallon of ice cream, begin with 1 ½ cups of sugar and taste before adding more. If your peaches are terribly sweet, you might want to cut down the sugar by ¼ or ½, taste, and add more as needed, no matter what size batch you’re freezing.
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar
- Pinch salt
- 6 large peaches peeled, pitted, and pureed (about 7 cups)
- 2 tablespoons fresh orange juice
- 1 ½ teaspoons vanilla
Mix together all of the ingredients, cover, and chill for 6 hours or overnight. Freeze mixture in your ice cream maker according to the included directions. My batch of Peach Dream Ice Cream was soft-serve frozen in about 25 minutes in a Cuisinart Ice Cream Maker. You can also make the ice cream ahead and store it tightly covered in the freezer for a day or two for a harder dessert. Keeping frozen longer will result in crystals forming in the ice cream.
Cook’s Notes: While ice cream is fun, simple, and inexpensive to make, there are some tips that can make a world of difference. 1. Read your ice cream freezer book well. 2. If using a machine with a pre-frozen canister: A. Make sure your chilling canister is stored in a 0 degree F freezer for 24 hours or more before making ice cream or you risk a mixture that doesn’t want to freeze. B. Do not wash your canister after making ice cream in hot water while it is still frozen; this can damage the container. Leave it in the sink for several hours or overnight and wash when at room temperature. Do not put the canister in the dishwasher. C. If you want to make more than one batch of ice cream at a time, order a second chilling canister and keep both frozen until needed. 4. Do not overfill any machine. The mixture needs room to expand as it freezes and too much ice cream mixture will drift over the top making a huge, if tasty, mess.
copyright Alyce Morgan, 2019. All rights reserved