Fresh Peach Ice Cream with Blueberry Swirl
Indulge in the delightful flavors of summer with this homemade Peach Ice Cream featuring a luscious Blueberry Swirl and a crunchy Graham Cracker Swirl. Fresh peaches and blueberries blend beautifully in this creamy, refreshing treat, perfect for cooling down on a hot day. Easy to make and irresistibly delicious, this ice cream will be a hit at any gathering.
Equipment
- Cuisinart Mesh Strainers, 3 Count (Pack of 1) Set, CTG-00-3MS Silver
- CUISINART Ice Cream Maker, Ice Cream and Frozen Yogurt Machine, 2-Qt. Double-Insulated Freezer Bowl, Silver, ICE30BCP1
Ingredients
- Fresh Peach Ice Cream Recipe Ingredients
- 2 cups of heavy cream
- 1 cup of whole milk
- 1 ⅓ cup of sugar divided
- 1 Vanilla bean pod or 2 tsp of Vanilla extract
- 5 egg yolks
- ⅛ tsp salt
- 4 cups of fresh ripe peaches 8 peaches or frozen peaches
- 1 tbsp fresh lemon juice
- Blueberry Sauce Ingredients
- 2 cups of fresh blueberries
- ¼ cup brown sugar
- ¼ tsp corn starch
- Zest and juice from 1 lemon
- ⅛ tsp cinnamon
- ⅛ tsp salt
- Graham Cracker Swirl Ingredients
- 8 oz Graham crackers 14 large crackers
- 5 tbsp butter melted
- 2 tbsp all-purpose flour
Instructions
Peach Ice Cream Base Instructions
- Peel and slice peaches into small chunks
- Combine peaches, ⅓ cup of sugar and lemon juice in a bowl
- Cover the bowl and allow peaches to macerate in the refrigerator for at least 1 hour
- Strain peach sauce into a separate bowl. Pure 2/3 of leftover peach mash in a food processor and add to peach sauce. Set other 1/3 peach mash aside in a bowl.
- In a medium sauce pot, combine cream, milk, ⅔ cup of sugar, salt and vanilla paste from your vanilla pod.
- Simmer cream mixture over medium heat until small bubbles form on the side. Do NOT let it boil!
- Remove from the heat
- Whisk together egg yolks with ⅓ cup of sugar in a medium bowl until sugar dissolves and eggs are a light yellow color.
- Slowly whisk in one cup of the hot cream mixture to temper the eggs.
- Pour the egg mixture back into the cream mixture in the pot to create a custard
- Simmer on medium low for about 8 minutes, stirring constantly until custard coats the back of the wooden spoon (about 170 degrees)
- Pour custard into a fine mesh sieve over a heat proof bowl that is placed in a larger bowl filled with ice.
- Cool down the custard, stirring a few times.
- Stir in peach sauce until combined (save peach mash for end)
- Cover bowl with plastic or transfer to container with a lid
- Pop in refrigerator to chill for at least 2 hours or overnight
- Pour peach ice cream into your ice cream maker.
- Churn for 25 minutes until it looks like soft serve ice cream (or according to manufacturer instructions for homemade ice cream)
- During the last 30 seconds, add in your peach mash until just combined.
Blueberry Sauce instructions
- Pour blueberries into a medium sauce pan
- Add sugar, lemon zest, cinnamon and salt
- Stir to combine
- Set over medium heat, and stir frequently for about 30 minutes
- Berries should be soft and juices should be reduced down (thickened) like a syrup
- Cool sauce completely
- Optional: For a less chunky sauce, pulse in your food processor or blender for a few seconds to make a puree.
Graham Cracker Crumble Instructions
- Put graham crackers in a bag. Crust with a rolling pin to make crumbles OR put graham crackers in food processor and crumble (you do not want graham dust!)
- Pour crumbs into a bowl
- Add butter and flour to crumbs
- Mix with a fork
- Bake in the oven for 15-20 minutes (or until brown), flipping the crumbs for an even bake.
- Allow to graham cracker crumbs to cool completely before adding to ice cream.
How to Combin all parts of ice cream
- Scoop half of the homemade peach ice cream into a freezer- friendly airtight container OR bread loaf pan lined with parchment paper.
- Pour half of your blueberry sauce on top and swirl in with a butter knife or chopstick.
- Sprinkle a thin layer of graham cracker mixture on top.
- Scoop the other half of the ice cream into your container and cover with remaining sauce, swirling sauce with a knife again. Sprinkle graham crackers on top.
- Cover with plastic wrap and freeze for at least 4 hours.