Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm.
Good but not fabulous. I added a tablespoon of ginger marmalade but I agree with another reviewer that some lemon would be preferable to vanilla in the base. The texture is fine, though my ice cream didn't harden and even after three hours in the freezer remained more like soft serve. Wonder why? This is good and very easy, but I might look for another peach ice cream recipe before repeating.
This ice cream is pretty tasty, but the texture and the overpowering vanilla flavor for this light dessert left me wanting. I don't have whole milk, nor do I want to buy a half gallon just for one recipe, so I subbed out the whole milk for low-fat buttermilk and I bought low-fat half & half so admittedly, the texture "problem" is more than likely from too little fat in the base; it's less creamy, and more icy in texture. If I make again, I'll make a point of trying to obtain whole fat milk products to use in the base. The second issue was the vanilla - adding to the ice cream base overwhelmed the peach flavor. I tasted the base before putting in the maker and so I was able to save it by adding lemon juice and a whole other peach (the last peach, I juiced and left chunks - awesome "mistake" that I'll make again with fruit ice cream). After the set time in the freezer, I thought it tasted a lot like peaches and it was very refreshing. I would make again with the tweaks mentioned.
I made this ice cream as a part of our Cooking Light Virtual Supper Club. Here's the blog link - http://whistlestopcooking.blogspot.com/2011/07/cooking-light-sounds-like-summer.html -
I used fresh peaches from Chilton County, the riper the better. This was so easy with an ice cream machine. Who doesn't love fresh icecream and fresh peaches. The perfect summer time treat!
This is a simple, tasty, refreshing relatively light ice cream, about the lightness of Breyers regular. The "peachiness" of the recipe depends on using fully ripened peaches, even tending toward over ripe. You can ripen your peaches, peel and slice, and then freeze the peach slices until you make ice cream. Let them thaw for a brief period before chopping. It is better to use frozen peach slices than to use underripe peaches. One could eat this immediately after churning (at least in our electric churn), but it sets up a bit better with 1-2 hours in the freezer. It does freeze hard but not noticeably harder that most homemade light ice creams. It returns to a nice consistency after a few minutes out of the freezer. It is simple to double the batch and does not alter the quality. This ice cream is universally popular in our family and among our friends, a dependable crowd pleaser.
I think it's hard for me to give ANY ice cream recipe less than 3 stars because, well... it's ice cream. that being said, i wished the peach flavor was stronger -- I found it to be very mild. Still enjoyable, and I had no problems with texture; I have many other ice cream/yogurt/sorbet recipes that I would make before making this one again, though, and will try a different recipe next time I have peaches.
This recipe has great flavor and was a hit. I think it's only worthy of 3 stars because it does not store well at all. Ice cream does not last long at our house - but beyond an hour in the freezer, ice crystals began to form and completely changed the texture of the ice cream.
This is a good option if you are looking for a lighter-style ice cream that you expect to consume right away.
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