Easy fresh peach ice cream
recipe by Bottger Mansion of Old Town Bed & Breakfast
Ingredients
ice cream base
- 1 egg (note: raw eggs should not be consumed by those with compromised immune systems.)
- 1/2 cup granulated sugar
- 2/3 cup half-and-half
- 1 1/2 cups peaches peeled, pitted and diced (150g)
- 1/4 tsp. almond extract
- 2 cups heavy cream
peach pieces to fold in
- 1 1/2 cups peaches peeled, pitted and diced (150g)
Instructions
- In a variable speed blender set on low, combine the egg, sugar, half and half, peaches and almond extract until well-combined and sugar is dissolved, 2-3 minutes.
- On the lowest speed, add in the heavy cream and blend in until just combined, 15-20 seconds.
- Pour the ice cream batter into the freezer bucket of your countertop ice cream freezer. Following the instructions for your model, churn the ice cream for about 25 minutes or until the consistency of pudding.
- Scrape all of the ice cream into a large bowl. Stir in the additional peaches so the ice cream has peach chunks in it when frozen and it's evenly distributed in the ice cream.
- Chill for at least 3-4 hours or until ice cream is frozen fairly solid.