Peaches and Cream Ice Cream

A little treat is essential from time to time and this luscious ice cream fits the bill perfectly. If you’re freezing it ahead, ensure you remove it from the freezer well in advance to allow it to soften.–Antony Worrall Thompson

LC FroYo? Note

We suppose that, technically, this recipe creates something more of a froyo than an ice cream. Yet its taste and texture lie somewhere in between. We’ll let you be the judge of what you want to call it—only nice things, we’re quite certain.

Peaches and Cream Ice Cream Recipe

  • Quick Glance
  • 20 M
  • 40 M
  • Serves 4

Ingredients

  • 1 cup cool water
  • 3/4 cup superfine sugar (if you don’t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery)
  • 4 ripe peaches, peeled and cut into 1/2-inch chunks
  • 3 tablespoons peach schnapps, brandy, or orange flavored liqueur
  • 1/4 cup heavy cream
  • 3/4 cup plus 2 tablespoons plain Greek yogurt (preferably full-fat)
  • 2 tablespoons chopped toasted hazelnuts (optional)

Directions

  • 1. Bring the water and the sugar to a boil in a saucepan, stirring occasionally. Simmer until the mixture forms a clear syrup.
  • 2. Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool.
  • 3. Using a slotted spoon, transfer half the fruit to a small bowl and set aside. Pour the remaining peaches and all of the syrup into a blender or food processor and blend along with the cream and the yogurt to the desired consistency.
  • 4. If using an ice-cream maker, pour the mixture into the machine and follow the manufacturer’s instructions.

    If not using an ice-cream maker, pour the mixture into a large shallow container, such as a metal baking pan, and place in the freezer. Whisk the mixture every 30 minutes.
  • 5. Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. Enjoy immediately or transfer to a container and freeze a little longer if you’re the sort who likes a slightly firmer texture. Regardless, you may wish to remove the ice cream from the freezer about 10 or so minutes prior to serving to soften it slightly.
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Testers Choice

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Testers Choice
Joan Osborne

Jul 18, 2011

If I could, I’d give this recipe more than a ten. I made it for my family and it was an instant hit. I made a double batch and it was devoured. My sister and several other family members wanted to know how soon I could make it again. And my son-in-law scraped the last bits out of the bowl. I used peach schnapps for the booze part. I didn’t use the optional hazelnuts. We used our trusty ice cream maker, and when the machine stopped I popped it in the freezer for a few minutes to harden a bit more. Since most of us had a tiny taste before popping in the freezer, we could hardly wait for it to get a bit harder. I think I’ve found my new go-to peach ice cream for our Sunday summer ice cream sessions at Mom and Dad’s. My Mom is a diabetic and it’s nice to have a recipe from a diabetic cookbook for her that the rest of us enjoy so much, too.

Testers Choice
Raye Tiedmann

Jul 18, 2011

This is a perfect ice cream recipe. Wow. Nothing but flavor. Everyone loved it at the first taste. Peaches, hazelnuts, and spirits. The Greek yogurt, which is a favorite of mine, just brought it all together in a smooth flavor. I could go on and on. It’s that good. I used the freezer method, whisked it a few times, and it was ready about two hours in the freezer. It would look grand in an elegant wine glass with a spray of mint for color or a dainty cookie.

Testers Choice
Anna Scott

Jul 18, 2011

One of my sisters is diabetic so I am always looking for desserts to make for her that are light on sugar, heavy on flavor. She was in town this weekend so it was perfect timing to test this recipe. (That and it was 98 degrees here all weekend, so this seasonal dessert was perfect as a cooling down agent!) I knew the recipe was going to turn out well when I found myself wanting to just eat the peach, sugar, and brandy mixture from the saucepan! I love the use of thick, Greek yogurt instead of cream in the recipe. It gave the ice cream a creamy texture without all the fat. I did not try it with hazelnuts, but will give that a whirl the second time around as well. This recipe was so straightforward and quick I would love to try it with other fruits as well. I bet strawberries would also work beautifully. I used brandy and it was delicious. No bad words about this recipe! It was such a hit the first night we made it that my weekend guests demanded seconds the next night as well. I wonder if you could use Splenda or another sugar substitute and truly make it a completely diabetic-friendly recipe? Just a thought.

Testers Choice
Natalie Reebel

Jul 18, 2011

This was a really easy ice cream recipe to prep. I cut up the peaches and made the syrup one day and was called away early for an event. I saved the peaches and syrup (in the refrigerator) to finish the recipe the next day and it worked very well. The ice cream came out of the ice cream maker a little soft, so I placed it in the freezer for 4 to 5 hours. It was perfect. The flavor was creamy yet light and refreshing. We enjoyed the real fruit pieces in the ice cream. It gave it a natural, tangy, but sweet taste. It’s a great way to endure a hot summer day.

Testers Choice
Jeremy Schweitzer

Jul 18, 2011

This was a fun and delicious version of frozen yogurt. I had some really good peaches and their flavor came through perfectly. The orange brandy I used really enhanced the peach flavor and helped round it out. I was concerned by the amount of syrup, but the final result is really good. I ate a little as it came out of the maker, but it was really good after letting it ripen for a few hours in the freezer. It also softens up really fast compared to ice cream once removed from the freezer. I left the hazelnuts out by accident, but they work perfectly sprinkled over the top.

Testers Choice
Megan M.

Jul 18, 2011

The finished product tastes so peachy and delicious. It is a lovely, simple recipe that produces satisfying results. I ended up using Grand Marnier for the liquor and it enhanced the flavor of the peaches quite nicely. That being said, measuring 3/4 C plus 2 T of yogurt is a bit awkward. It would be nicer if a weight were provided.

Testers Choice
Anne Wallace

Jul 18, 2011

This peach ice cream actually was great with the addition of the finely chopped toasted hazelnuts. I was skeptical, but now I know I will always be adding them when I make this delicious peach treat. WIth the small amount of cream in this recipe and 3/4 cup of Greek yogurt, I would classify this more as a frozen yogurt. But whatever you choose to call it, it does have a wonderful peach flavor. I am the type that does not like large chunks of frozen fruit in my ice cream. This meant finely dicing the peaches. Yet finely dicing all the peaches as instructed seemed like extra work. Here are a few tips I use when making simple syrup. I start heating the sugar and water at low heat, stirring it gently. If any sugar crystals stick to the side of the pan, keep them from burning by using a wet pastry brush to wash them off. Once the syrup boils, I cook the syrup for 5 more minutes. I tend to like desserts that are not too sweet. One tablespoon of fresh lemon juice and a pinch of salt added to this recipe created a refreshing peach ice cream. After 20 minutes of churning, I packed the ice cream in a recycled large yogurt container and chilled it for at least 2 more hours, until firm. I wasn’t sure if spending the money for a bottle of DeKuypers Peachtree Schnapps would be worth the expense, but it has a good shelf life and will be in my cupboard for many peach seasons.

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