Ginger Peach Ice Cream
Ginger Peach Ice Cream combines the warmth of fresh ginger with the sweetness of ripe peaches, creating a uniquely flavorful, creamy dessert. This homemade ice cream offers a rich custard base with fresh peach purée, delivering a delightful balance of spicy and sweet in every scoop.Perfect for all seasons, this treat will impress anyone with its smooth, velvety texture and irresistible flavor.
Equipment
- 1 Ice Cream Maker
- 1 Saucepan (for heating the cream and milk)
- 1 Mixing Bowl (for the egg and sugar mixture)
- 1 whisk
- 1 Strainer/Fine Mesh Sieve
- 1 Freezer-Safe Container (for freezing the ice cream)
Ingredients
- 3-4 Fresh Peaches peeled and chopped
- 1 ½ cups Heavy Cream
- 1 ½ cups Whole Milk
- ¾ cup Sugar
- 4 Large Egg Yolks
- 1-2 tablespoons Fresh Ginger finely grated
- 1 teaspoon Lemon Juice optional
- 1 teaspoon Vanilla Extract optional
Instructions
- Prepare the Peaches: Peel, pit, and chop the peaches into small pieces. Place them in a blender or food processor and purée until smooth. Set aside.
- Infuse the Ginger: In a saucepan, combine the heavy cream, whole milk, and grated ginger.Bring to a simmer over medium heat, stirring occasionally. Remove from heat once the mixture is hot and fragrant, then let it steep for 10 minutes to infuse the ginger flavor.
- Make the Custard: In a separate bowl, whisk the egg yolks and sugar together until smooth and pale. Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Strain the Custard: Pour the custard through a fine mesh sieve into a clean bowl to remove any ginger pieces or curdled egg. Let the custard cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
- Combine Peach Purée and Custard: Once the custard has chilled, stir in the peach purée and optional lemon juice and vanilla extract. Taste and adjust sweetness if needed.
- Churn the Ice Cream: Pour the peach-custard mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
- Freeze the Ice Cream: Transfer the churned ice cream into a freezer-safe container and smooth the top. Cover tightly and freeze for at least 4 hours to firm up.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy your homemade Ginger Peach Ice Cream!
Notes
- Fresh vs Frozen Peaches: If fresh peaches aren't available, you can use frozen peaches. Just make sure to thaw them before puréeing.
- Adjusting Ginger Flavor: The ginger flavor can be adjusted depending on how spicy you like your ice cream. Start with a smaller amount and add more if desired.
- No Ice Cream Maker?: If you don’t have an ice cream maker, you can freeze the custard and peach mixture in a shallow pan. Stir every 30 minutes for the first 3 hours to break up any ice crystals.
- Storage: Store any leftover ice cream in a tightly sealed container in the freezer for up to 2-3 weeks. Let it sit at room temperature for a few minutes before scooping for a smoother texture.