Peaches and Cream Ice Cream Recipe

The Essential Diabetes Cookbook | Kyle Books, 2010

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.

Hands-On Time: 20 minutes | Total Time: 40 minutes, not including time for freezing) | Serves 4

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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.

Hungry for more? Chow down on these:

Pistachio Gelato from Chocolate and Zucchini
Strawberry Frozen Yogurt from David Lebovitz
Fresh Lime Ice with Berries from Leite's Culinaria
Nectarine Sorbet from Leite's Culinaria