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40 Ratings
5 star values:
7
4 star values:
6
3 star values:
17
2 star values:
9
1 star values:
1
Back to Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
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Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
Recipe Summary
Yield: Makes 6 cups
Ingredients
Ingredient Checklist
5 large ripe peaches (about 2 pounds)
4 teaspoons freshly squeezed lemon juice
1 3/4 cups sugar
2 tablespoons peach schnapps
2 1/4 cups milk
2 2/3 cups heavy cream
8 large egg yolks
1 pinch of salt
1 teaspoon vanilla extract
Cook's Notes
An inexpensive hand-cranked ice cream maker is all you need for summer ice creams.
Gallery
Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
Recipe Summary
Yield: Makes 6 cups
Gallery
Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
Recipe Summary
Yield: Makes 6 cups
Recipe Summary
Yield: Makes 6 cups
Yield: Makes 6 cups
Makes 6 cups
Ingredients
Ingredients
- 5 large ripe peaches (about 2 pounds)
- 4 teaspoons freshly squeezed lemon juice
- 1 3/4 cups sugar
- 2 tablespoons peach schnapps
- 2 1/4 cups milk
- 2 2/3 cups heavy cream
- 8 large egg yolks
- 1 pinch of salt
- 1 teaspoon vanilla extract
Directions
Bring a large saucepan of water to a boil. Meanwhile, prepare an ice-water bath; set aside. Place peaches in boiling water for 1 to 2 minutes; remove with a slotted spoon, and cool in ice-water bath.
Peel and pit peaches, reserving skin and pits. Slice each peach into 10 wedges, place in a nonreactive saucepan, and stir in lemon juice and 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until peaches are tender and liquid has thickened slightly, 10 to 15 minutes. Let cool.
Stir peach schnapps into peach mixture. Transfer to the bowl of a food processor, and pulse to a chunky puree, 10 to 15 pulses; set aside.
In a large saucepan set over high heat, bring milk, cream, peach skins, and pits to a boil. Reduce heat to medium low; simmer 5 minutes. Cover, and let stand 15 minutes.
Meanwhile, in an electric mixer fitted with the whisk attachment, combine egg yolks, salt, remaining sugar, and vanilla. Beat at medium-high speed until mixture is thick and pale yellow, about 3 minutes.
Strain milk mixture into egg mixture; discard solids. Beat at low speed to combine. Cook over low heat, stirring, until mixture coats the back of a wooden spoon, 3 to 5 minutes. Pass through a sieve into a bowl set in ice-water bath. When chilled, stir in peach puree. Freeze in an ice-cream maker according to manufacturer’s instructions, in 2 batches if necessary. Store in an airtight plastic container in the freezer for up to 1 week.
Cook's Notes
An inexpensive hand-cranked ice cream maker is all you need for summer ice creams.
Cook’s Notes
An inexpensive hand-cranked ice cream maker is all you need for summer ice creams.
Reviews
Add Rating & Review
40 Ratings
5 star values:
7
4 star values:
6
3 star values:
17
2 star values:
9
1 star values:
1
Reviews
Add Rating & Review
40 Ratings
5 star values:
7
4 star values:
6
3 star values:
17
2 star values:
9
1 star values:
1
Add Rating & Review
40 Ratings
5 star values:
7
4 star values:
6
3 star values:
17
2 star values:
9
1 star values:
1
40 Ratings
5 star values:
7
4 star values:
6
3 star values:
17
2 star values:
9
1 star values:
1
40 Ratings
5 star values:
7
4 star values:
6
3 star values:
17
2 star values:
9
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 6
- 3 star values:
- 17
- 2 star values:
- 9
- 1 star values:
- 1
All Reviews for Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
