Robb’S Alabama Peach Ice Cream

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Servings: 4 Difficulty: Advanced
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A rich, custard-based ice cream featuring sweet, ripe peaches and a hint of lemon.
Robb's Alabama Peach Ice Cream recipe image
Robb's Alabama Peach Ice Cream recipe image
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Robb’S Alabama Peach Ice Cream

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 55.3

Description

This classic peach ice cream captures the essence of summer in every spoonful. Using a rich custard base made with egg yolks, milk, and cream, the recipe provides a luxuriously smooth texture that perfectly complements the natural sweetness of fresh peaches. The addition of lemon juice brightens the flavor profile, cutting through the richness of the dairy. Ideal for warm evenings or as a special dessert for family gatherings, this homemade treat offers a superior taste compared to store-bought varieties. While it requires some patience for chilling and churning, the result is a creamy, aromatic dessert that tastes like home. Serve it slightly softened for the best texture, garnished with fresh peach slices if desired.

Ingredients

Directions

  1. Blanch peaches in a large pot of boiling water for 1 minute, then peel and remove pits.
  2. Puree peach pulp with lemon juice in a food processor or blender until smooth; you should have about 2 cups of puree.
  3. Refrigerate the peach puree until ready to use.
  4. Combine milk and whipping cream in a heavy medium saucepan.
  5. Simmer the milk and cream mixture for 20 minutes, stirring frequently, but do not let it boil.
  6. Add sugar to the warm milk mixture and stir until completely dissolved.
  7. Whisk egg yolks in a separate bowl until blended.
  8. Gradually whisk 1 cup of the hot milk mixture into the egg yolks to temper them.
  9. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
  10. Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon; do not let it boil.
  11. Strain the custard through a fine-mesh sieve to remove any cooked egg bits and cool completely.
  12. Blend the cooled custard with the chilled peach puree.
  13. Chill the mixture overnight in the refrigerator if possible.
  14. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions.
  15. Transfer the churned ice cream to an airtight container and freeze until firm.
  16. If frozen solid, let the ice cream soften slightly in the refrigerator before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 55.3kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.4mg1%
Total Carbohydrate 14.2g5%
Dietary Fiber 2.1g9%
Sugars 11.9g
Protein 1.3g3%

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

Note

Ensure peaches are ripe and fragrant for the best flavor. If peaches are out of season, high-quality frozen peaches can be used; thaw and drain excess liquid before pureeing.

Do not boil the custard after adding the eggs, or they will curdle. If this happens, strain carefully to salvage the mixture.

For a richer texture, you can increase the ratio of cream to milk.

Store the ice cream in the freezer for up to one month. Press plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming.

The recipe yields approximately 4 servings, depending on scoop size.

Keywords: alabama, peach, ice cream, custard, dessert, summer, fruit, sweet, creamy, homemade, frozen, lemon, dairy, egg yolks, churn, recipe
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