• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Dessert / Peach Pit Ice Cream

Peach Pit Ice Cream

September 8, 2020 17 Comments

39 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
green bowl with peach ice cream and sliced peaches
 
This unusual Peach Pit Ice Cream is made by steeping peach pits in a creamy custard for a strong peachy flavor.  
 
 
 

Prepping 

Measuring cup filled with peaches1
Peach Pits added to milk mixture3
Peach pits in a glass bowl2
44
  1. Peel and pit 4-5 large peaches.
  2. Set peaches aside and reserve the pits.
  3. Add peach pits to the milk-cream mixture.  Bring it to a simmer. 
  4. Cover and let steep for 25 minutes.

 

Cooking the Peach Pit Custard

11
Egg mixture pouring into pan of hot milk3
Peach pits in ice cream custard4
22
wooden spoon stirring ice cream mixture5
waxed paper pressed to ice cream mixture6
  1. 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. 
  2. 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.  
  3. Gradually pour the egg mixture into the milk mixture while stirring.
  4. Without boiling, cook the mixture until it begins to thicken and coats the back of a spoon to 160℉
  5. Remove from the heat and pour the hot mixture into a medium-size bowl.  Pits and all.
  6. 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

lemon juice pouring over peaches in food processor
2 cups of peach puree
processed peaches in food processor
  1. Place the peach halves the bowl of a food processor or a blender.  Add lemon juice.
  2.  Pulse the peaches just until a little chunky, but mostly pureed.
  3. You should have 2 1/4 cups of peaches. Cover and refrigerate overnight along with the custard.

Time to Churn the Ice Cream

glass bowl with ice cream custard straining1
pureed peaches pouring into custard3
55
22
44
66
  1. The custard is chilled and thickened.  Strain the custard. 
  2. Discard the pits.
  3. Pour the chilled peaches into the custard.
  4. Stir to blend.
  5. Pour into an ice cream maker.
  6. Freeze according to the manufacturer’s instructions.
 
Overhead shot of peach ice cream in a metal pan with silver spoon
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.

 

2.67 from 3 votes
Print

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.  

Course Dessert
Cuisine American
Keyword homemade ice cream, homemade peach ice cream, peach ice cream, peach pit ice cream
Prep Time 20 minutes
Cook Time 15 minutes
chill time 1 day
Servings 8 1/2 cup servings
Calories 344 kcal
Author Janet Barton

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

  1. 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.

  2. 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.
  3. 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.
  4. Pour mixture into an ice-cream maker and freeze according to manufacturer's directions.
  5. 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.

You May Also Love

Quick and Easy Strawberry Ice Cream in a metal bread pan with an ice cream scoop
front view of Blackberry Chocolate Chip Ice cream in dark tin mug with blackberries, chopped chocolate
Beet Raspberry Rose Sorbet
Pumpkin Chocolate Chip Cookie Ice Cream
 

 

 
 

 

 
 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Dessert, Ice Cream Tagged With: Ice cream, peach ice cream, Peaches

Previous Post: « Spicy Tomato Jam
Next Post: No-Knead Pumpkin Harvest Bread »

Reader Interactions

Comments

  1. Laurie says

    September 9, 2020 at 9:18 pm

    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?

    Reply
    • Janet Barton says

      September 10, 2020 at 6:10 pm

      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.

      Reply
  2. Liz says

    August 3, 2020 at 8:58 pm

    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???

    Reply
    • Janet Barton says

      August 3, 2020 at 10:22 pm

      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.

      Reply
  3. bombayblue001 says

    October 9, 2014 at 11:33 pm

    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.

    Reply
    • Janet Barton says

      October 10, 2014 at 4:04 am

      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.

      Reply
  4. Janet@simplysogood says

    September 22, 2011 at 4:19 pm

    Oh thanks, Jessica, for following my blog. Bon Courage.

    Reply
  5. Janet@simplysogood says

    September 22, 2011 at 4:08 pm

    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.

    Reply
    • Liz Simpson says

      September 9, 2020 at 1:25 am

      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!

      Reply
      • Janet Barton says

        September 10, 2020 at 6:05 pm

        Yum! I bet it was creamy and delicious. Thank you for sharing.

        Reply
  6. Aarthi says

    September 22, 2011 at 1:53 pm

    wow…my mouth is watering..this is totally a wow recipe..Thanks for the recipe dear..

    http://yummytummy-aarthi.blogspot.com/

    Reply
  7. Janet@simplysogood says

    September 21, 2011 at 9:25 pm

    Ok…which Jessica is this? Because I'm loving you.

    Reply
  8. Jessica says

    September 21, 2011 at 9:02 pm

    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!

    Reply
  9. Janet@simplysogood says

    September 21, 2011 at 6:39 pm

    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.

    Reply
  10. Anonymous says

    September 21, 2011 at 5:25 pm

    You should have a cooking show on TV. You're better than Anna Olsen (if you heard of her).

    Reply
  11. Janet@simplysogood says

    September 21, 2011 at 3:39 pm

    Thanks, Chelsea. You should put an ice cream maker on your Christmas list. I love mine.

    Reply
  12. Chelsea says

    September 21, 2011 at 4:20 am

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Semlor buns with dusting of powdered sugar Swedish Semlor Buns
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • assortment of sprinkles on heart shape sugar cookies Cut-Out Sugar Cookies
  • Overhead shot of chicken broth soup with herbs, vegetables and farina dumplings Chicken Soup with Farina Dumplings
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Several chocolate drop cookies on white background Chocolate Drop Cookies

Latest on Instagram

simplysogood

The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
I added a Christmas vibe to my Aunt Erma’s famou I added a Christmas vibe to my Aunt Erma’s famous chocolate drop cookies. 

Chocolate drop peppermint cookies are cake like cookies with a swirl of peppermint cream cheese, icing topped with a little pillow peppermint candy. 

I just posted the recipe on my blog and put the link in my bio. 

#christmascookies #candycane #peppermintchocolate #holidaycookies
It was sad and times past that a proper Norwegian It was sad and times past that a proper Norwegian wife should have seven types of cookies to serve her Christmas guests.

According to my DNA testing I’m only 5% Norwegian. Im going with that as an excuse to bake at least 7 types of cookies. 

Top on my list is this adorable 
Norwegian Berlinerkranser. 

This cute little cookie from my childhood is buttery with a hint of orange. 🤤 I can’t have a Christmas without these cute little cookies. 

How many types of cookies are you baking this year?

#christmascookies #cookiesforsanta #holidaycookies
Quick and Easy Marzipan is just that…Quick and E Quick and Easy Marzipan is just that…Quick and Easy!!

It’s made with just 5 ingredient - blanched almond flour, powdered sugar, egg whites, almond extract, and rose water. 

The subtle addition of rose water makes this my absolute favorite❣️

Recipe link in bio

#easymarzipan #homemademarzipan
#marzipan
If you’re a marzipan lover, then I have a cookie If you’re a marzipan lover, then I have a cookie for you!!
 
These cookies are so easy to make!
They are soft and chewy with a luscious dose of marzipan. 🤤

#christmascookies 
#christmasbaking
#marzipan #almondcookies
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy

 

Loading Comments...