Peach Ice Cream
Ingredients
Directions
Prepare the peaches
Take perfectly ripe free-stone peaches.
Pare them and mash them finely.
Make them very sweet.
Add cream and freeze
To each quart of peaches add one quart rich cream or new milk.
Mix well and freeze.
Make the gelatine mixture
Take one ounce Cox's gelatine melted in a cup of water.
Boil the milk and pour it over the gelatine.
When cold, mix with the peaches.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Peaches (in the method)
- Provides the main peach flavour and fruit pulp for the ice cream.
- Rich cream
- Adds fat for a rich, smooth, creamy texture.
- Gelatine
- Sets as it cools, giving the frozen ice cream body and a smoother texture.
The step that matters
Let the gelatine mixture cool fully before combining. Gelatine sets as it cools. If the warm mixture is stirred into the peaches too early, it will not set evenly and may leave the ice cream loose or grainy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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