Fresh Georgia Peach Ice Cream
The recipe Fresh Georgia Peach Ice Cream can be made in around 45 minutes. This recipe serves 2. This main course has 1522 calories, 17g of protein, and 98g of fat per serving. For $2.67 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 7 people were glad they tried this recipe. It is perfect for Summer. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of whipping cream, juice of lemon, peaches, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The Novice Chef Blog. Overall, this recipe earns a solid spoonacular score of 47%. Similar recipes are Georgia Peach Ice Cream, Georgia Peach Homemade Ice Cream, and Georgia Peach Ice Cream Sandwich from The Masters.
Servings: 2
Ingredients:
2 large eggs
Juice of 1/2 lemon
2 cups of finely chopped peaches, peeled
1 1/4 cups sugar - divided
2 cups heavy or whipping cream
1 cup whole milk
Equipment:
bowl
whisk
ice cream machine
Cooking instruction summary:
Combine the peaches, ½ cup of sugar and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.Remove the peaches from the refrigerator and drain the juice into another bowl. Cover and return the peaches to the refrigerator to chill.In a large bowl, whisk the eggs until light and fluffy, 1 to 2 minutes. Slowly whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Add in the cream and milk, and whisk to combine. Add the peach juice and stir to blend in.Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.About 2 minutes before the mixture is done in the ice cream maker, add the chilled peaches and continue freezing until the ice cream is ready. Transfer the mixture to a freezer safe container and freeze at least 6-8 hours for flavors to ripen before enjoying.
Step by step:
1. Combine the peaches, ½ cup of sugar and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
2. Remove the peaches from the refrigerator and drain the juice into another bowl. Cover and return the peaches to the refrigerator to chill.In a large bowl, whisk the eggs until light and fluffy, 1 to 2 minutes. Slowly whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute.
3. Add in the cream and milk, and whisk to combine.
4. Add the peach juice and stir to blend in.
5. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.About 2 minutes before the mixture is done in the ice cream maker, add the chilled peaches and continue freezing until the ice cream is ready.
6. Transfer the mixture to a freezer safe container and freeze at least 6-8 hours for flavors to ripen before enjoying.
Nutrition Information:
covered percent of daily need
