This unusual Peach Pit Ice Cream is made by steeping peach pits in a creamy custard for a strong peachy flavor.
Prepping
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4- Peel and pit 4-5 large peaches.
- Set peaches aside and reserve the pits.
- Add peach pits to the milk-cream mixture. Bring it to a simmer.
- Cover and let steep for 25 minutes.
Cooking the Peach Pit Custard
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6- Once the milk and peach pit mixture has steeped for 25 minutes, reheat mixture just until it barely comes to a simmer. Add the sugar and stir until dissolved.
- Whisk the egg yolks together and slowly add 1/2 cup of the heated milk mixture to the egg yolks. Continually whisking to prevent egg yolks from cooking.
- Gradually pour the egg mixture into the milk mixture while stirring.
- Without boiling, cook the mixture until it begins to thicken and coats the back of a spoon to 160℉
- Remove from the heat and pour the hot mixture into a medium-size bowl. Pits and all.
- Press a piece of waxed paper or plastic wrap to top of the custard. Refrigerate until cool. I like to refrigerate overnight.
Prepping the Peaches
- Place the peach halves the bowl of a food processor or a blender. Add lemon juice.
- Pulse the peaches just until a little chunky, but mostly pureed.
- You should have 2 1/4 cups of peaches. Cover and refrigerate overnight along with the custard.
Time to Churn the Ice Cream
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6- The custard is chilled and thickened. Strain the custard.
- Discard the pits.
- Pour the chilled peaches into the custard.
- Stir to blend.
- Pour into an ice cream maker.
- Freeze according to the manufacturer’s instructions.
This recipe makes approximately 1 quart of heavenly peach ice cream. Cover and place in the freezer until ready to serve.
This is possibly the best thing I have eaten so far this year.
TIPS
- DO NOT forget to freeze the freezer bowl for at least 24 hours. It takes a good 24 hours to really chill the baby. If you don’t, you will risk the chance of your ice cream not fully freezing.
- Freeze according to the manufacturer’s instructions.
- If using an ice cream maker that requires a container to be frozen, only let the ice cream churn for about 20 minutes! If you churn longer than that, the ice inside the freezer bowl will begin to thaw. The ice cream will begin to thaw as well.
- Transfer ice cream to a different container and then place it in the freezer until ready to serve. DO NOT leave the ice cream in the freezing container when placing it in the freezer. The ice cream will resemble concrete and will be very difficult to scoop.
Peach Pit Ice Cream
This unusual Peach Pit Ice Cream recipe is made by steeping peach pits in a creamy custard then mixed with peach puree for a strong peachy flavor.
Prep Time 20 minutes
Cook Time 15 minutes
chill time 1 day
Servings 8 1/2 cup servings
Calories 344 kcal
Ingredients
- 4 - 5 large ripe peaches unblemished
- 1/4 cup fresh lemon juice
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 3/4 cup sugar
- 3 large egg yolks at room temperature
Instructions
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Peel and pit peaches, reserving peach pits. In a food processor or blender, puree peach flesh with the lemon juice. You should have about 2 1/4 cup of puree. Cover and refrigerate.
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Place pits in a large saucepan along with the cream and milk. Simmer, covered, over low heat for 20 minutes, being careful not to let the mixture boil. It may look slightly separated because of the acid in the fruit, but don't worry. Stir in sugar to dissolve and remove from heat. Whisk yolks and add about 1/2 cup of the hot liquid to warm them. Mix well and pour warmed yolks into the hot mixture, stirring constantly. Return saucepan to the heat and cook until custard coats the back of a spoon, about 8 minutes. again, be careful not to let the mixture boil; boiling may cause the custard to curdle.
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Press a sheet of wax paper or cling wrap directly onto the surface of the mixture and allow to cool. When cool, strain and combine with the fruit pulp. Mix and chill.
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Pour mixture into an ice-cream maker and freeze according to manufacturer's directions.
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Makes 1 quart
Recipe Notes
- DO NOT forget to freeze the freezer bowl for at least 24 hours. It takes a good 24 hours to really chill the baby. If you don't, you will risk the chance of your ice cream not fully freezing.
- Freeze according to the manufacturer's instructions.
- If using an ice cream maker that requires a container to be frozen, only let the ice cream churn for about 20 minutes! If you churn longer than that, the ice inside the freezer bowl will begin to thaw. The ice cream will begin to thaw as well.
- Transfer ice cream to a different container then place it in the freezer until ready to serve. DO NOT leave the ice cream in the freezing container when placing in freezer. The ice cream will resemble concrete and will be very difficult to scoop.
Nutrition Facts
Peach Pit Ice Cream
Amount Per Serving
Calories 344
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 139mg46%
Sodium 40mg2%
Potassium 430mg12%
Carbohydrates 39g13%
Fiber 3g12%
Sugar 35g39%
Protein 5g10%
Vitamin A 1378IU28%
Vitamin C 14mg17%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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The innder part of a peach pit (the thing that looks like an almond) contains cyanide. Is it possible for that to leach out into the ice cream when you steep them?
This is a great question. While it’s true that some stone fruit kernels have low levels of amygdalin, which can turn to cyanide during digestion. You would have to ingest quite a lot to feel any cyanide effects.
It can be a concern. You can eliminate the pits all together and steep the peach skins in the milk for a deeper peach flavor or simply omit the pits altogether and still have a delicious peach ice cream.
Hi Janet. my husband is lactose intolerant – and loves ice cream. I can get lactose free whole milk and half and half. do you suppose that i could use 3cups of half and half instead of the milk and heavy cream. I wish someone would make lactose free heavy cream. i wonder how lactose free sour cream would work. maybe that would create a buttermilk peach icecream???
Hi Liz, I think adding lactose-free sour cream is a brilliant idea. I’d do that for sure. It think the little tang with the peaches would be delicious. I will make the ice cream richer – which is a good thing. Please let me know if you try it. I can’t wait to hear.
Hi Janet …. greetings from DownUnder! No – we're not slow – (noting the dates on the previous comments) – some things just don't get discovered immediately on the vastness of the net, but turn up when one goes searching.
I don't eat sugar, and corn syrup doesn't interest me either. I've been reading some of your recipes, and see that you use both in some. I however, don't.
Does the chemistry of your peach icecream – or any icecream for that matter – rely on a chemical reaction from the sugar, or could I use Stevia or Natvia or Xylitol. I've seen various other sweeteners mentioned in other writers' recipes, but have never seen the likes of ZSweet, Just Like Sugar or Organic Zero in Australia, and if any of those are chemically based, they too will get the wide pass.
I do have a small icecream maker and love full fat milk, cream, butter, yoghurt etc …. I eat a low carb diet, so some of your recipes I would need to 'fiddle' with using nut meals, tapioca, coconut flour, etc.
But, hey! I'm up for a challenge.
Would love to hear from you regarding the possible sugar substitute – we're right into Spring, and they're tipping another record-breaking hot Summer just around the corner.
Thanks.
They only sugar substitute I use is Evaporated Cane juice or raw organic honey. I'm sure either can be substituted into this ice cream. I have used Lyle's golden syrup on place of corn syrup and have had great success. I'm not big on Stevia or Xylitol. Stevia lends a bitterness in large amounts. My daughter cannot have grains, gluten, processed foods or sugars due to an auto immune disease. She can only have sugar and everything she eats has to be pretty much homemade. She has had really good success substituting sugar with honey even on the Swiss buttercream. She uses nut flours and coconut flour as much as her system will allow. There are great blogs out there geared with advice for substituting. I'm jealous of your upcoming summer. I'm enjoying a beautiful autumn but winter is just around the corner with record breaking low temps and snow 🙁 Let me know if I can help more.
Oh thanks, Jessica, for following my blog. Bon Courage.
Check out Aarthi's blog. It's amazing. If you love Indian food or want to learn to love Indian food this is the place. I love it.
Hi Janet. Tried the peach pit ice cream with lactose free sour cream. 1 cup sour cream with 2 cups 1/2 & 1/2. Came out wonerful!
Yum! I bet it was creamy and delicious. Thank you for sharing.
wow…my mouth is watering..this is totally a wow recipe..Thanks for the recipe dear..
http://yummytummy-aarthi.blogspot.com/
Ok…which Jessica is this? Because I'm loving you.
I think this one of the first times I've left a comment on your blog but I just wanted to let you know that I think you're pretty cool. I totally agree with the comment that you should start a show, not only do you make DELICIOUSNESS you're funny too. And as a side note, I pretty much only use real butter for everything now, Thanks!
lol…yes, I should have a cooking show! I have no idea who Anna Olsen is, but I'm sure going to find out. Thank you for boosting my ego.
You should have a cooking show on TV. You're better than Anna Olsen (if you heard of her).
Thanks, Chelsea. You should put an ice cream maker on your Christmas list. I love mine.
Oh my gosh. If I've never regretted not having an ice cream maker before, I certainly am now! I love that the pits are used for this. And thanks for the tips about using the ice cream maker!