Fresh Peach Ice Cream Recipe With Cuisinart Ice Cream Maker (2024)

FAQs

How do you make peach ice cream in an ice cream maker? ›

Mix peach mixture, sweetened condensed milk, evaporated milk, and vanilla in a gallon ice cream freezer container. Pour enough whole milk into the container to reach the fill line, about 2 cups. Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, about 20 minutes.

Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

You can take it out any time for immediate use. In general, freezing time is between 6 hours and 22 hours. To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen.

When they're ripe and I'm ready to make ice cream, I peel and quarter them and then toss the peaches with lemon juice, cinnamon and sugar. I place them in the refrigerator to steep overnight, which vastly improves the intensity of the flavor.

Spices and Herbs

Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.

Churn just until the ice cream is thick, and about the consistency of soft serve, then transfer to another container and store in the freezer.

The ice cream is done when it forms into a solid mass and is no longer mixed by the turning paddle. This recipe took 25 minutes to freeze in my Cuisinart ice cream machine.

Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

If the ice melts too quickly, the mixture isn't cold enough and it won't freeze. If too much rock salt is added to the ice, the mixture will freeze too quickly around the edges of the canister and leave the middle in liquid form. Follow the suggestions below and you too can make a succesfull batch in about an hour!

Why is my homemade ice cream so hard? ›

the amount and/or type of sugar used in the recipe. From what I've experienced and also understand from others involved in ice cream making, concentrated sugar depresses the freezing point of ice cream, so too little an amount of sugar in the recipe makes it too hard and too much makes it too soft.

Indeed, Cuisinart keeps you from a briney final product since you don't need rock salt and ice (or to constantly monitor both). And once you get the hang of the whole process, the only problem you'll have is deciding on your next recipe.

I have been successful twice at making two batches in a row. But I worked quickly. I had both batches mixed and cold in the fridge. As soon as the first batch was soft serve consistency I put it in a container and into the freezer and quickly put the second batch in without cleaning the freezer bowl.

If the temperature of the product was cool but not frozen, then the cooling system's condenser coil could need some cleaning. There should be an area on the ice cream maker that blows warm air out.

While you can't use whole fruit pieces in your ice cream base, macerating fruits will give you the fruity taste you're looking for. Once you've learned to extract juices from your fruits, you can even start experimenting with adding other ingredients into your simple syrups, such as spices, vinegars, and extracts.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Once the peaches have released their juices, mash them with a fork or potato masher until only very small chunks of peach remain. You don't want large, individual pieces of peach in your ice cream or they will freeze very hard.

Churn, Stir or Whip the Custard

Then churn, stir or whip your mixture to break down ice crystals that form as ice cream freezes. This makes the ice cream smooth and velvety. You can use a machine or a do-it-yourself method.