This delicious and creamy peach ice cream, inspired by Ina Garten, is a simple yet luxurious treat perfect for warm days. Made with fresh peaches, rich cream, and a splash of Grand Marnier, it’s bursting with flavor. You can easily swap the liqueur for juice, making it a family-friendly dessert everyone will love!
Recipe Ingredients:
- 4 large ripe peaches (about 1½ lb)
- 1½ c sugar, divided
- ½ c Sauternes
- 2 tbsp Grand Marnier liqueur
- 2 tbsp freshly squeezed lemon juice
- 2 tsp pure vanilla extract
- 10 extra-large egg yolks
- 3 c half-and-half
- 1 c heavy cream
- ¼ tsp kosher salt
How To Make Ultimate Peach Ice Cream?
- Blanch and Peel the Peaches: Bring a large saucepan of water to a boil. Add the peaches and simmer for 30 seconds until the skins loosen. Transfer them to a bowl of cold water, then peel, remove the pits, and place them in a food processor.
- Prepare the Peach Purée: Add ½ cup (100g) sugar, Sauternes, Grand Marnier, lemon juice, and vanilla extract to the peaches. Blend until smooth and set aside.
- Make the Custard Base: In a medium saucepan, whisk together the remaining 1 cup (200g) sugar, egg yolks, half-and-half, cream, and salt. Cook over medium-low heat, stirring constantly, for 5 to 10 minutes until the mixture thickens and coats the back of a spoon (about 180°F / 82°C).
- Strain and Combine: Immediately pour the custard through a fine-mesh sieve into a bowl. Stir in the peach purée until well combined.
- Chill the Mixture: Transfer the mixture to airtight containers and refrigerate until completely cold (at least 4 hours or overnight).
- Freeze the Ice Cream: Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- Serve or Store: Enjoy immediately for a soft-serve texture or transfer to a container and freeze until firm. Let it soften slightly before serving.
Recipe Tips:
- Use Ripe Peaches for the Best Flavor : Soft, fragrant peaches give the sweetest and juiciest results. If your peaches are too firm, let them ripen at room temperature for a few days.
- Chill the Mixture Well Before Freezing : For the smoothest texture, let the custard rest in the fridge for at least 4 hours (overnight is best). A cold base helps the ice cream freeze faster and prevents ice crystals.
- Strain the Custard for a Silky Texture : Running the custard through a fine-mesh sieve removes any bits of cooked egg, giving your ice cream a rich and creamy consistency.
- Alcohol Helps Keep It Soft : The Grand Marnier and Sauternes prevent the ice cream from becoming too hard. If you skip them, let the ice cream sit at room temperature for a few minutes before scooping.
- Don’t Overfill the Ice Cream Maker : Only fill your machine ⅔ full to allow proper churning. This helps incorporate air, making the ice cream light and creamy instead of dense.
How To Store Leftovers?
Transfer the ice cream to anairtight containerand freeze for up to 2 months. To prevent ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface before sealing. Before serving, let it sit at room temperature for 5–10 minutes to soften for easy scooping
Nutrition Facts
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 210mg
- Sodium: 100mg
- Potassium: 250mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 6g
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Ina Garten Ultimate Peach Ice Cream
Description
This delicious and creamy peach ice cream, inspired by Ina Garten, is a simple yet luxurious treat perfect for warm days. Made with fresh peaches, rich cream, and a splash of Grand Marnier, it’s bursting with flavor. You can easily swap the liqueur for juice, making it a family-friendly dessert everyone will love!
Ingredients
Instructions
- Blanch and Peel the Peaches: Bring a large saucepan of water to a boil. Add the peaches and simmer for 30 seconds until the skins loosen. Transfer them to a bowl of cold water, then peel, remove the pits, and place them in a food processor.
- Prepare the Peach Purée: Add ½ cup (100g) sugar, Sauternes, Grand Marnier, lemon juice, and vanilla extract to the peaches. Blend until smooth and set aside.
- Make the Custard Base: In a medium saucepan, whisk together the remaining 1 cup (200g) sugar, egg yolks, half-and-half, cream, and salt. Cook over medium-low heat, stirring constantly, for 5 to 10 minutes until the mixture thickens and coats the back of a spoon (about 180°F / 82°C).
- Strain and Combine: Immediately pour the custard through a fine-mesh sieve into a bowl. Stir in the peach purée until well combined.
- Chill the Mixture: Transfer the mixture to airtight containers and refrigerate until completely cold (at least 4 hours or overnight).
- Freeze the Ice Cream: Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
- Serve or Store: Enjoy immediately for a soft-serve texture or transfer to a container and freeze until firm. Let it soften slightly before serving.
Notes
- Use Ripe Peaches for the Best Flavor : Soft, fragrant peaches give the sweetest and juiciest results. If your peaches are too firm, let them ripen at room temperature for a few days.
- Chill the Mixture Well Before Freezing : For the smoothest texture, let the custard rest in the fridge for at least 4 hours (overnight is best). A cold base helps the ice cream freeze faster and prevents ice crystals.
- Strain the Custard for a Silky Texture – Running the custard through a fine-mesh sieve removes any bits of cooked egg, giving your ice cream a rich and creamy consistency.
- Alcohol Helps Keep It Soft : The Grand Marnier and Sauternes prevent the ice cream from becoming too hard. If you skip them, let the ice cream sit at room temperature for a few minutes before scooping.
- Don’t Overfill the Ice Cream Maker : Only fill your machine ⅔ full to allow proper churning. This helps incorporate air, making the ice cream light and creamy instead of dense.
Ina Garten Ultimate Peach Ice Cream