As the warm breeze of summer sweeps through, there’s nothing quite like indulging in a scoop of creamy and refreshing peach ice cream.
Whether you’re lounging by the pool or hosting a backyard barbecue, Jeni’s Peach Ice Cream recipe is the perfect treat to beat the heat.
In this article, we’ll walk you through the step-by-step process of creating this delectable dessert that captures the essence of ripe, juicy peaches.
Selecting The Perfect Peaches
Before embarking on your peach ice cream journey, it’s crucial to choose ripe and fragrant peaches.
Opt for peaches that yield slightly to gentle pressure and emit a sweet aroma from the stem end. The quality of the peaches greatly influences the flavor of your ice cream.
Jeni’s Peach Ice Cream Recipe
Recipe Details:
- Prep Time: 20 minutes
- Churn Time: 25-30 minutes
- Freeze Time: 4-6 hours
- Course: Dessert
- Cuisine: American
- Yield: Approximately 1 quart (4 servings)
- Calories: 280 kcal
Gathering Your Ingredients
For this delightful Jeni’s Peach Ice Cream Recipe, you’ll need:
- 4-5 ripe peaches, peeled, pitted, and diced
- 1 tablespoon lemon juice
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 ounces cream cheese, softened
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Prepare The Peach Puree:
In a blender, combine the diced peaches and lemon juice. Blend until smooth. Set aside.
Create The Ice Cream Base:
- In a medium saucepan, whisk together the whole milk and granulated sugar over medium heat until the sugar is dissolved.
- In a separate small bowl, mix the cornstarch with 2 tablespoons of the milk mixture to create a smooth paste.
- Add the cornstarch paste back into the saucepan and whisk to combine. Continue cooking, stirring constantly, until the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and stir in the softened cream cheese and salt until smooth.
Incorporate The Peach Puree:
Gradually whisk the peach puree into the ice cream base until well combined.
Churn The Mixture:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25-30 minutes, or until the ice cream reaches a soft-serve consistency.
Add The Vanilla Extract:
While the ice cream is churning, stir in the vanilla extract to infuse the mixture with flavor.
Transfer And Freeze:
Transfer the churned ice cream into a lidded container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover with the lid.
Freeze Until Firm:
Place the container in the freezer for 4-6 hours, or until the ice cream is firm.
Serve And Enjoy:
Scoop the peach ice cream into bowls or cones and savor the luscious, fruity flavors.
Tips For Variations
- Pecan Crunch: Fold in toasted pecan pieces before freezing for a delightful crunch.
- Ginger Infusion: Infuse the ice cream base with freshly grated ginger for a subtle kick.
- Honey Drizzle: Drizzle honey over the ice cream when serving for added sweetness.
Storage Guidelines
To maintain the best quality, store your peach ice cream in an airtight container in the freezer. Consume it within a few weeks for optimal flavor and texture.
Troubleshooting: Common Issues
- Ice Crystals: If your ice cream turns icy, it might have thawed and refrozen. Try to consume it sooner after churning.
- Too Soft: If the ice cream is too soft, it might not have been churned long enough. Ensure your ice cream maker is properly frozen before churning.
Conclusion
Jeni’s Peach Ice Cream recipe brings together the goodness of ripe peaches and the richness of cream in a delightful frozen treat.
With its creamy texture, refreshing taste, and versatility, this ice cream is a testament to the joys of homemade desserts.
Whether enjoyed solo or shared with loved ones, a scoop of this peachy delight is a surefire way to make your summer gatherings extra special.
Jeni’s Peach Ice Cream Recipe
Ingredients
- 4-5 ripe peaches peeled, pitted, and diced
- 1 tablespoon lemon juice
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 ounces cream cheese softened
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Prepare The Peach Puree:
- In a blender, combine the diced peaches and lemon juice. Blend until smooth. Set aside.
Create The Ice Cream Base:
- In a medium saucepan, whisk together the whole milk and granulated sugar over medium heat until the sugar is dissolved.
- In a separate small bowl, mix the cornstarch with 2 tablespoons of the milk mixture to create a smooth paste.
- Add the cornstarch paste back into the saucepan and whisk to combine. Continue cooking, stirring constantly, until the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and stir in the softened cream cheese and salt until smooth.
Incorporate The Peach Puree:
- Gradually whisk the peach puree into the ice cream base until well combined.
Churn The Mixture:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25-30 minutes, or until the ice cream reaches a soft-serve consistency.
Add The Vanilla Extract:
- While the ice cream is churning, stir in the vanilla extract to infuse the mixture with flavor.
Transfer And Freeze:
- Transfer the churned ice cream into a lidded container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover with the lid.
Freeze Until Firm:
- Place the container in the freezer for 4-6 hours, or until the ice cream is firm.
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