Pioneer Woman Homemade Peach Ice Cream

Pioneer Woman Homemade Peach Ice Cream

In case you love peaches and ice cream, then you’ll love this Pioneer Woman Homemade Peach Ice Cream recipe, It is made with simple ingredients such as fresh peaches, milk, cream, sugar, egg yolks, and vanilla.

If you try this recipe, please let me know how it turned out. You can leave a comment and review on our website to let me know how it went.

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Why this Recipe Works:

  • Cooked or uncooked: If you choose to skip cooking and use two whole pasteurized eggs instead, you will also get rich, creamy ice cream they are both delicious.
  • Real fresh peach flavor: In this Pioneer Woman recipe, there are no artificial extracts or syrups used to create the peach flavor, so the real star is the pure, natural taste of fresh peaches and cream.
Pioneer Woman Homemade Peach Ice Cream
Pioneer Woman Homemade Peach Ice Cream

Do I need to peel the peaches for Pioneer Woman Homemade Peach Ice Cream?

No, not necessarily! It is easier to peel peaches when they are cooked and pureed rather than peeling them. In addition, the skin gives the ice cream a lovely pink-orange hue. Peaches can be peeled, if you prefer. Peel off the skin with your fingers or a paring knife once the wedges are cut into wedges. (A vegetable peeler is not recommended here, since the peaches will fall apart under the blade of the peeler).

Ingredient That You’ll Need:

Note: At the bottom of the post is a printable recipe card with detailed measurements and Pioneer Woman instructions.

  • Peaches: Fresh or frozen peaches work almost as well in this pioneer woman recipe, but we prefer fresh for the best flavor. Do not use canned peaches.
  • Dairy: For the smoothest mouthfeel and richest, creamiest results, I like to use a combination of heavy cream and whole milk.
  • Egg yolks: This is a cooked custard ice cream base, which is the best in terms of texture and flavor, but you could leave out the eggs entirely for an ice cream that doesn’t require cooking.
  • Lemon juice: This keeps the colors and flavors of the peach ice cream bright and vibrant without overpowering them with lemon flavor.

How To Make Pioneer Woman Homemade Peach Ice Cream?

  1. Cut the peaches into slices, then toss them in a large bowl with 1/2 cup of sugar and lemon juice. Let the peaches sit at room temperature for 30 minutes to an hour until they are soft and have released their juices to create a syrupy liquid.
  2. Mash the peaches with a fork or potato masher once the juices have been released. Peach pieces that are too large will freeze very hard if you put them in your ice cream. Pour the juice into a separate bowl, reserving both the liquid and the mashed peaches. Refrigerate until ready to use.
  3. Meanwhile, stir together the cream, milk, another 1/2 cup of sugar, and salt in a medium saucepan. Cook over medium heat until hot, but not boiling.
  4. Whisk the egg yolks and the remaining 1/4 sugar in a large bowl until light in color, about two minutes.
  5. Add 1/2 cup of the hot cream mixture slowly while whisking to temper the eggs before adding them to the custard base. Add a further 1/2 cup of hot cream gradually, whisking the entire time.
  6. Pour the tempered egg yolks into the saucepan along with the other ingredients, and stir with a wooden spoon gently for 2-4 minutes, until the mixture reaches the temperature of 170-175 and is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
  7. Stir the strained custard base into the liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled.
  8. Put peach ice cream base into ice cream maker and process as directed by the manufacturer, until it looks like soft-serve ice cream, about 25-30 minutes.
  9. Transfer the ice cream to an airtight container and freeze it until ripe, at least 4-6 hours. Then, add the reserved mashed peaches during the last 30 seconds of the churning process.
Pioneer Woman Homemade Peach Ice Cream
Pioneer Woman Homemade Peach Ice Cream

What To Seve With pioneer Woman Homemade Peach Ice Cream?

You Can serve this pioneer Woman Homemade Peach Ice Cream with cakes or Juice here are some serving suggestions:

Recipe Tips

  • Use a 1.5- to 2-quart ice cream maker: I can usually get away with using the smaller size ice cream maker without overflowing the container. If you have a 1-quart ice cream maker, you will have to churn the base in batches.
  • Avoid scrambled eggs: Slowly add the hot liquid to the whisked egg yolks, which helps prevent them from scrambling. Adding eggs too soon after cooking the base can cause this if your liquid is boiling.
  • Chunks of fruit: Although it can be tempting to leave large chunks of peach in the ice cream, they will freeze into small peach ice cubes, so it’s best to mash them finely so that the smoothest texture is achieved.
  • Mix-ins: Although this ice cream base is delicious on its own, if you wanted to add something to it, you might consider Golden Oreo cookies, blondies, yellow cake, or graham cracker crust.
  • Ice cream sandwiches: I love making ice cream sandwiches with gingerbread cookies or molasses cookies. Peach and gingerbread are a perfect combination.
Pioneer Woman Homemade Peach Ice Cream
Pioneer Woman Homemade Peach Ice Cream

FAQ Section

How long is pioneer Woman Homemade Peach Ice Cream good for?

This Pioneer Woman homemade peach ice cream will keep for about 1-2 weeks stored in the freezer. Because it does not contain preservatives or other ingredients to deter crystallization, it does not last as long as the store-bought varieties.

How to harden my ice cream?

Using the ice cream maker, you can churn and freeze ice cream. Ice cream remains soft, however, once the churning stops, remove the ice cream from the bowl and place it in a freezer-safe container. Place the container in the freezer for at least 2 hours. Place your ice cream in a deep freezer (0 degrees or lower). If you don’t, your ice cream will take longer to harden.

Do I have to cook the custard base?

Old-fashioned ice cream is made by whisking the eggs into the sugar, then adding the milk and cream without heating them first. You could use two whole pasteurized eggs instead of the egg yolks, and you wouldn’t have to cook them at all if you prefer, you can leave out the eggs altogether for Philadelphia-style ice cream.

Can I make this with half-and-half?

You can use regular whipping cream, half-and-half, or lower-fat milk, but because they do not have the same fat content as heavy cream, the peach ice cream will not be as creamy and will freeze harder.

Why churn ice cream?

Churning ice cream has two main purposes. The first step is to incorporate air into the mixture, which helps to make it light and fluffy. The second step is to prevent large ice crystals from forming. Churning keeps everything moving and creates a smooth texture.

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Pioneer Woman Homemade Peach Ice Cream Nutrition Facts

Amount Per Serving ( 1 Cup – 160g )

  • Calories 284
  • Total Fat 15g
  • Saturated Fat 9g
  • Cholesterol 58mg
  • Sodium 106mg
  • Potassium 316mg
  • Total Carbohydrate 34g
  • Dietary Fiber 1.3g
  • Sugars 30g
  • Protein 4.9g
  • Vitamin A 13%
  • Vitamin C 4%
  • Calcium 17%
  • Iron 1%

Nutrition Facts Source: Source

Pioneer Woman Homemade Peach Ice Cream

Difficulty:BeginnerPrep time: 30 minutesCook time: 8 minutesRest time:4 hours Total time:4 hours 38 minutesServings:6 servingsCalories:284 kcal Best Season:Available

Description

In case you love peaches and ice cream, then you’ll love this Pioneer Woman Homemade Peach Ice Cream recipe, It is made with simple ingredients such as fresh peaches, milk, cream, sugar, egg yolks, and vanilla.

Ingredients

Instructions

  1. Cut the peaches into slices, then toss them in a large bowl with 1/2 cup of sugar and lemon juice. Let the peaches sit at room temperature for 30 minutes to an hour until they are soft and have released their juices to create a syrupy liquid.
  2. Mash the peaches with a fork or potato masher once the juices have been released.
  3. Peach pieces that are too large will freeze very hard if you put them in your ice cream.
  4. Pour the juice into a separate bowl, reserving both the liquid and the mashed peaches. Refrigerate until ready to use.
  5. Meanwhile, stir together the cream, milk, another 1/2 cup of sugar, and salt in a medium saucepan. Cook over medium heat until hot, but not boiling.
  6. Whisk the egg yolks and the remaining 1/4 sugar in a large bowl until light in color, about two minutes.
  7. Add 1/2 cup of the hot cream mixture slowly while whisking to temper the eggs before adding them to the custard base. Add a further 1/2 cup of hot cream gradually, whisking the entire time.
  8. Pour the tempered egg yolks into the saucepan along with the other ingredients, and stir with a wooden spoon gently for 2-4 minutes, until the mixture reaches the temperature of 170-175 and is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
  9. Stir the strained custard base into the liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled.
  10. Put peach ice cream base into ice cream maker and process as directed by the manufacturer, until it looks like soft-serve ice cream, about 25-30 minutes.
  11. Transfer the ice cream to an airtight container and freeze it until ripe, at least 4-6 hours. Then, add the reserved mashed peaches during the last 30 seconds of the churning process.

Notes

  • Use a 1.5- to 2-quart ice cream maker: I can usually get away with using the smaller size ice cream maker without overflowing the container. If you have a 1-quart ice cream maker, you will have to churn the base in batches.
  • Avoid scrambled eggs: Slowly add the hot liquid to the whisked egg yolks, which helps prevent them from scrambling. Adding eggs too soon after cooking the base can cause this if your liquid is boiling.
  • Chunks of fruit: Although it can be tempting to leave large chunks of peach in the ice cream, they will freeze into small peach ice cubes, so it’s best to mash them finely so that the smoothest texture is achieved.
  • Mix-ins: Although this ice cream base is delicious on its own, if you wanted to add something to it, you might consider Golden Oreo cookies, blondies, yellow cake, or graham cracker crust.
  • Ice cream sandwiches: I love making ice cream sandwiches with gingerbread cookies or molasses cookies. Peach and gingerbread are a perfect combination.
Keywords:Pioneer Woman Homemade Peach Ice Cream
Nutrition Facts

Servings 6


Amount Per Serving
Calories 284
% Daily Value *
Total Fat 15g24%
Saturated Fat 9g45%
Cholesterol 58mg20%
Sodium 106mg5%
Potassium 316mg10%
Total Carbohydrate 34g12%
Dietary Fiber 1.3g6%
Sugars 30g
Protein 4.9g10%

Vitamin A 13%
Vitamin C 4%
Calcium 17%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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