Peach Ice Cream
Ingredients
Directions
Scald 1 pint cream, dissolve in it, and add 1 pint sugar.
When cold, add 1 pint cream and partially freeze.
Pare and mash a scant quart of peaches, stir them in, and turn until stiff.
Take out the dasher, lack and finish freezing.
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
- Cream
- Provides fat, which gives the ice cream a rich, smooth, creamy texture.
- Sugar (in the method)
- Adds sweetness and lowers the freezing point, keeping the ice cream soft and scoopable.
- Peaches (in the method)
- Supply the main fruit flavor and aroma, plus moisture as they are mashed into the base.
The step that matters
Stirring in the peaches while partly frozen. The base must be cold and partly frozen before the mashed peaches go in. Freezing it first keeps the fruit evenly distributed and limits large ice crystals, so the texture stays smooth.
“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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