Thursday, August 30, 2012

Peach Ice Cream

This may, or may not, be the last ice cream recipe I post for this season. Labor Day is quickly approaching, but there's still such beautiful fruit in season. Take advantage of it while you can!

A great way to use delicious peaches is in this wonderful ice cream. This is actually a cross between frozen yogurt and ice cream since Greek yogurt is used. But the name doesn't matter. What counts is how delicious it is to eat. I served this on top of warm fruit crisp at a neighborhood dinner party and it got rave reviews. Savor the summer while you can!

Start by peeling, pitting and chopping the peaches. If you don't know the trick to peeling peaches easily, check out this post. In a medium saucepan, combine the peaches and the water.

Cover the pan and cook the peaches over medium heat for about 10 minutes until the peaches are soft. Be sure to stir once or twice while they're cooking. Remove the pan from the heat, then add the sugar.

Stir well to dissolve the sugar, then let the mixture cool to room temperature.

When cool, pour the peaches and the liquid into a blender or food processor. Add the yogurt, vanilla, lemon juice and half and half.

Puree the mixture until it is smooth. Then pour into a large container (I like using a batter bowl so that it pours easily from there into the ice cream machine later) and refrigerate overnight. When you're ready to process the ice cream, give the batter a good whisking

then pour it into the ice cream maker. When it is soft serve consistency, transfer it into a freezer safe container

and freeze a few hours before serving.

One year ago: Cherry Zucchini Muffins
Two years ago: Blueberry Banana Bread
Three years ago: Hot Fudge Sauce

For more great recipes, check out Full Plate Thursday, Something Swanky, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday (#2).

Peach Ice Cream

1 1/3 lbs. ripe peaches, peeled, pitted and coarsely chopped
1/2 cup water
3/4 cup sugar
1/2 cup plain Greek yogurt or sour cream
1 1/4 cups half and half
1/4 tsp. vanilla
A few drops of lemon juice

Combine the peaches and water in a medium saucepan. Cover and cook over medium heat, stirring twice, until the peaches are soft, about 10 minutes. Remove from the heat, and mix in the sugar, then set aside to cool to room temperature.

Pour the peaches and their juices to a blender or food processor then add the yogurt, half and half, vanilla and lemon juice. Pulse to combine the mixture and puree until smooth. Chill the mixture overnight in the refrigerator.

Whisk the batter then pour into your ice cream maker and freeze until it's a soft-serve consistency. Transfer to a freezer safe bowl and freeze for at least two hours before serving. Makes 1 quart.

Recipe source: adapted from David Lebovitz


  1. Hi, Sara. I think you might have linked this in to Prawn and Shrimp Food on Friday by mistake. I have changed the link for you to your shrimp and goat cheese corn cakes. Cheers

  2. Hi again, Sara. I have now signed up to follow your lovely blog and do hope you will follow Carole's Chatter back. Have a great week.

  3. Sara, oh my, this really takes me back to my childhood. We made peach ice cream every summer with my grandfather... the good ole days. Yum! Thanks for linking to Foodtastic Friday!

  4. Hi Sara,
    My favorite is Peach and your ice cream looks awesome! Hope you are having a fabulous holiday week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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