Mohamed Shili A delicious recipe from Pioneer Woman is this Homemade Peach Ice Cream, made with fresh peaches, sugar, heavy cream, kosher salt, large egg yolks, and cold whole buttermilk. It takes about 4 hours and 30 minutes to overnight to prepare and freeze. Try to pair your Peach Ice Cream with Snickerdoodle cookies, Zucchini Cookies, caramel sauce, or even fresh fruit slices.
To make this Peach Ice Cream, Ree Drummond starts by simmering peaches and sugar, then moves on to creating a creamy custard base with heavy cream and egg yolks, which is later combined with the peach puree and buttermilk to churn in an ice cream maker.
Similar to her savory breakfast monkey bread and bread pudding, Pioneer Woman’s peach ice cream is a comforting and delicious treat that captures the essence of homemade goodness.
Pioneer Woman Peach Ice Cream Ingredients
- 1 1/2 lb. fresh peaches, pitted and diced
- 1 cup sugar
- 2 cups heavy cream
- A pinch of kosher salt
- 6 large egg yolks
- 1/2 cup cold whole buttermilk
How To Make Pioneer Woman Peach Ice Cream
- Prepare the Peaches: In a small pot, combine the diced peaches and 1/4 cup of sugar. Place the pot on medium heat and let it simmer. Stir occasionally for about 10 minutes until the peaches soften. Once done, transfer the peaches to a blender and pulse for 15-20 seconds, leaving some small fruit chunks for texture. Set aside to cool.
- Make the Cream Base: In a medium-sized pot, add the remaining 3/4 cup sugar, heavy cream, and a pinch of salt. Heat the mixture over medium heat, stirring frequently to dissolve the sugar. Once the sugar is fully dissolved, remove the pot from the heat.
- Prepare the Egg Mixture: In a separate bowl, whisk the 6 egg yolks until smooth. Take 1/3 cup of the warm cream mixture from the pot and slowly drizzle it into the whisked egg yolks, stirring continuously. This process, known as tempering, prevents the eggs from scrambling. Add this tempered egg mixture back into the pot with the cream and stir well.
- Combine and Cool: Return the pot to the stove on low heat. Stir frequently until the mixture thickens slightly, enough to coat the back of a spoon. Strain this custard through a mesh strainer into a large bowl placed over a bowl of ice water. Stir in the peach puree and cold buttermilk until well combined. Allow the mixture to come to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Churn and Freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. You can enjoy it immediately as a soft serve or transfer it to a container and freeze it for at least 4 hours for a firmer texture.
Additional Tips:
- Peeling Peaches: No need to peel the peaches; cooking and blending will take care of the skin.
- Freezing Vessel: A 9-inch by 5-inch loaf pan is ideal for freezing the ice cream, making it easier to scoop later on.
What To Serve With Peach Ice Cream
Serve peach ice cream with snickerdoodle cookies, ginger cookies, or even a drizzle of caramel sauce for a varied and delightful dessert experience. These pairings offer a mix of textures and flavors that complement the creamy and fruity ice cream.
How To Store Peach Ice Cream
For optimal storage, keep the peach ice cream in an airtight container in the freezer. This will help maintain its texture and flavor for up to 2 months. Make sure the container is sealed tightly to prevent freezer burn and flavor loss.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Cranberry Nut Bread
- Pioneer Woman Fruit Crisp Recipe
- Pioneer Woman Sour Cream Pancakes
Pioneer Woman Peach Ice Cream
Description
A delicious recipe from Pioneer Woman is this Homemade Peach Ice Cream, made with fresh peaches, sugar, heavy cream, kosher salt, large egg yolks, and cold whole buttermilk. It takes about 4 hours and 30 minutes to overnight to prepare and freeze. Try to pair your Peach Ice Cream with Snickerdoodle cookies, Zucchini Cookies, caramel sauce, or even fresh fruit slices.
Pioneer Woman Peach Ice Cream Ingredients
How To Make Pioneer Woman Peach Ice Cream
- Prepare the Peaches: In a small pot, combine the diced peaches and 1/4 cup of sugar. Place the pot on medium heat and let it simmer. Stir occasionally for about 10 minutes until the peaches soften. Once done, transfer the peaches to a blender and pulse for 15-20 seconds, leaving some small fruit chunks for texture. Set aside to cool.
- Make the Cream Base: In a medium-sized pot, add the remaining 3/4 cup sugar, heavy cream, and a pinch of salt. Heat the mixture over medium heat, stirring frequently to dissolve the sugar. Once the sugar is fully dissolved, remove the pot from the heat.
- Prepare the Egg Mixture: In a separate bowl, whisk the 6 egg yolks until smooth. Take 1/3 cup of the warm cream mixture from the pot and slowly drizzle it into the whisked egg yolks, stirring continuously. This process, known as tempering, prevents the eggs from scrambling. Add this tempered egg mixture back into the pot with the cream and stir well.
- Combine and Cool: Return the pot to the stove on low heat. Stir frequently until the mixture thickens slightly, enough to coat the back of a spoon. Strain this custard through a mesh strainer into a large bowl placed over a bowl of ice water. Stir in the peach puree and cold buttermilk until well combined. Allow the mixture to come to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Churn and Freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. You can enjoy it immediately as a soft serve or transfer it to a container and freeze it for at least 4 hours for a firmer texture.
Notes
- Peeling Peaches: No need to peel the peaches; cooking and blending will take care of the skin.
- Freezing Vessel: A 9-inch by 5-inch loaf pan is ideal for freezing the ice cream, making it easier to scoop later on.
