3 cups fresh peaches, pitted and chopped into ¼-inch pieces
1 2-inch knob ginger, peeled and chopped
½ cup granulated sugar
⅓ cup dark brown sugar
pinch kosher salt
1 tablespoon lemon juice
1 cup 35% (whipping) cream
2 cups homogenized milk
Takes ,
serves 8.
Instructions
Place the chopped fruit into a medium saucepan with the ginger, sugars, lemon juice and a pinch of salt. Bring to a simmer on low heat and cook for about 20 minutes. Remove from heat and zip with an immersion blender to purée. Cover and refrigerate to chill completely.
Transfer cooled fruit into a large measure containing the cream and milk. Stir to combine.
Transfer the ice cream mixture into an ice cream machine and process according to your machine’s instructions, usually about 20-30 minutes. Serve immediately or transfer to an airtight container and freeze longer for a more solid consistency.
Homemade Peach-Ginger Ice Cream
Ingredients
3 cups fresh peaches, pitted and chopped into ¼-inch pieces
1 2-inch knob ginger, peeled and chopped
½ cup granulated sugar
⅓ cup dark brown sugar
pinch kosher salt
1 tablespoon lemon juice
1 cup 35% (whipping) cream
2 cups homogenized milk
Directions
Place the chopped fruit into a medium saucepan with the ginger, sugars, lemon juice and a pinch of salt. Bring to a simmer on low heat and cook for about 20 minutes. Remove from heat and zip with an immersion blender to purée. Cover and refrigerate to chill completely.
Transfer cooled fruit into a large measure containing the cream and milk. Stir to combine.
Transfer the ice cream mixture into an ice cream machine and process according to your machine’s instructions, usually about 20-30 minutes. Serve immediately or transfer to an airtight container and freeze longer for a more solid consistency.
Homemade Peach-Ginger Ice Cream
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A refreshing homemade ice cream blended with fresh peaches and ginger…
HOMEMADE PEACH-GINGER ICE CREAM is a refreshing treat on a warm summer’s day!
This easy recipe for homemade ice cream is so surprisingly tasty, don’t be surprised if friends and family think you picked it up at a fancy ice cream parlour. Yup, it’s that good. We know you’ll love the flavour as much as you will making it. Nothing to it really, which is why this HOMEMADE PEACH-GINGER ICE CREAM is fabulous on so many levels.
Here are a few tips on how we made it:
INGREDIENTS
This pic of the ingredients you’ll need confirms that it’s going to be a breeze. The one thing you might be wondering about is our use of brown sugar; something special happens when peaches meet brown sugar. We enjoyed this combination in our PEACH PIE WITH CRUMBLE TOPPING so much, we figured it might work with ice cream. Boy, did we ever get that right!
PEACHES
It’s all about the peaches, so try to make this ice cream when they’re at the peak of ripeness. For best results, try using yellow peaches. They’re juicy and sweet and have a pleasing, tangy bite to them.
COOK OFF
One thing we found during the testing of this recipe is the heightened flavour profile that developed as a result of cooking off the peaches and ginger with the sugars and a squeeze of lemon juice. This created a simple compote that, once cooled, was added to the cream and milk to make a creamy, silky base for this homemade ice cream recipe. TIP: you can cook up the fruit the day before and then churn it up next day for an evenly coloured confection that ices up quickly.
Final thoughts on this wonderful recipe go to enjoying it. Cones, cups, in bowls or piled onto a warm summer pie or cobbler – hello, amazing! Our HOMEMADE PEACH-GINGER ICE CREAM is ready for everything and good with anything!
If summer had a taste, it would be this HOMEMADE PEACH-GINGER ICE CREAM!
3 cups fresh peaches, pitted and chopped into ¼-inch pieces
1 2-inch knob ginger, peeled and chopped
½ cup granulated sugar
⅓ cup dark brown sugar
pinch kosher salt
1 tablespoon lemon juice
1 cup 35% (whipping) cream
2 cups homogenized milk
Directions
Place the chopped fruit into a medium saucepan with the ginger, sugars, lemon juice and a pinch of salt. Bring to a simmer on low heat and cook for about 20 minutes. Remove from heat and zip with an immersion blender to purée. Cover and refrigerate to chill completely.
Transfer cooled fruit into a large measure containing the cream and milk. Stir to combine.
Transfer the ice cream mixture into an ice cream machine and process according to your machine’s instructions, usually about 20-30 minutes. Serve immediately or transfer to an airtight container and freeze longer for a more solid consistency.
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