Very ripe peaches are the flavor secret to this simple ice cream. Patti Devlin uses unpeeled peaches because she likes the flavor the skins add. Our tasters preferred the smoother texture that results from peeling the fruit. It's your choice.
Did anyone else's crystallize when put in the freezer? Mine turned out more like a sherbet and was hard, not creamy at all- the flavor was delicious though! Looking for tips!
Read MoreVery distinct peach flavor and family loved it. Made it without the skin of the peaches and added a 1/4 tsp of ginger and 1/2 tsp of cinnamon to give it more complex flavor. Should easily be able to keep this recipe base and switch out the fruit. Will try with mango while it's in season.
Read MoreVery tasty though I think I 'll add some crystallized ginger next time to give it a bit of zip.
Read MoreEasy to make and great peachy taste. I wasn't sure how many medium peaches were in 1.5 lbs. so I used 7. And I did not peel the ones that I pureed, which gave the ice cream a beautiful peachy orange color. We will definitely be making this again!
Read MoreI think maybe nutmeg or cinnamon or both would help.
Read MoreThis ice cream is very peachy. Tastes nice, but is missing something that I can't put my finger on. We have made this recipe twice and enjoy it.
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