Include in Print View:

Egg Recipe

Egg Recipe recipe image
This homemade peach ice cream combines the brightness of fresh crushed peaches with a rich, vanilla-infused custard base. The addition of unflavored gelatin ensures a luxuriously smooth texture that resists ice crystals, while the instant pudding mix adds extra creaminess and stability. Sweet, tangy, and deeply satisfying, this dessert captures the essence of summer in every bite. It pairs beautifully with a simple graham cracker crust or serves as a perfect standalone treat after a heavy meal. Ideal for warm evenings, summer gatherings, or when you crave a nostalgic, comforting dessert made from scratch.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 843.1
Dietary: Gluten-free
Description
This homemade peach ice cream combines the brightness of fresh crushed peaches with a rich, vanilla-infused custard base. The addition of unflavored gelatin ensures a luxuriously smooth texture that resists ice crystals, while the instant pudding mix adds extra creaminess and stability. Sweet, tangy, and deeply satisfying, this dessert captures the essence of summer in every bite. It pairs beautifully with a simple graham cracker crust or serves as a perfect standalone treat after a heavy meal. Ideal for warm evenings, summer gatherings, or when you crave a nostalgic, comforting dessert made from scratch.
Ingredients
  • 2 Tablespoons unflavored gelatine
  • 3 Cups milk, divided
  • 2 Cups granulated sugar
  • 1/4 teaspoons Salt
  • 6 Eggs
  • 1 1/2 Cups half&# 226;ˆ’and−half
  • 1 Small box vanilla instant pudding
  • 1 tablespoons Plus 2 teaspoons vanilla extract
  • 4 Cups crushed peaches
Directions
  1. 1
    Sprinkle the unflavored gelatin over 1/2 cup of cold milk in a small bowl and let sit for 5 minutes to soften.
  2. 2
    In a medium saucepan, heat 1 1/2 cups of milk over medium heat until it just begins to simmer (scalded), then remove from heat.
  3. 3
    Stir the softened gelatin mixture into the hot milk until completely dissolved.
  4. 4
    Stir in the granulated sugar, salt, and the remaining 1 cup of cold milk until the sugar is dissolved.
  5. 5
    In a large mixing bowl, beat the eggs on high speed for 5 minutes until pale and thick.
  6. 6
    Gradually add the half-and-half, vanilla instant pudding mix, vanilla extract, and the warm gelatin-milk mixture to the beaten eggs.
  7. 7
    Blend the mixture on medium speed until smooth and well combined.
  8. 8
    Gently fold in the crushed peaches until evenly distributed throughout the custard.
  9. 9
    Pour the mixture into an ice cream freezer and freeze according to the manufacturer's instructions.
  10. 10
    Transfer the churned ice cream to an airtight container and let it ripen in the freezer for at least 2 hours before serving.

Nutrition Facts

Amount Per Serving
Calories 843.1kcal
% Daily Value *
Total Fat 11.0g17%
Saturated Fat 4.0g20%
Cholesterol 283.4mg95%
Sodium 1400.5mg59%
Total Carbohydrate 166.9g56%
Dietary Fiber 10.2g41%
Sugars 152.4g
Protein 27.8g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: peach ice cream, homemade ice cream, custard base, vanilla pudding, gelatin dessert, summer dessert, cream recipe, fruit ice cream, easy ice cream, peach dessert, vanilla extract, half and half, freezer recipe, smooth texture, family friendly
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-251/