This peaches and cream ice cream relies on yogurt as well as cream for its creamy, not-too-sweet base. Toasted hazelnuts add crunch to the peaches.
Peaches and Cream Ice Cream
- Quick Glance
- 20 M
- 40 M
- Serves 4
Special Equipment: Ice cream maker (optional)
In a small saucepan, bring the water and sugar to a boil, stirring occasionally. Simmer until the mixture forms a clear syrup.
Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool to room temperature.
Using a slotted spoon, transfer half the fruit to a small bowl. Pour the remaining peaches and all of the syrup into a blender or food processor and process, along with the cream and the yogurt, until the mixture reaches the desired consistency.
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 it in the freezer. Whisk the mixture every 30 minutes until it reaches the desired consistency, at least 2 hours.
Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. If you prefer soft-serve consistency, devour it immediately. If you prefer a harder, more old-fashioned ice cream experience, transfer to a container and freeze a little longer. Originally published July 18, 2011.
Recipe Testers' Reviews
If I could, I’d give this recipe more than a 10. 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 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.
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 it in the freezer, we could hardly wait for it to get a bit harder.
I used peach schnapps for the booze part and I didn’t use the optional hazelnuts.
This is a perfect ice cream recipe. Wow. Nothing but flavor. Peaches, hazelnuts, and spirits. Everyone loved it at the first taste. I could go on and on. It’s that good.
The Greek yogurt, which is a favorite of mine, just brought it all together in a smooth way. I used the freezer method, whisked it a few times, and it was ready about 2 hours in the freezer. It would look grand in an elegant wine glass with a spray of mint for color or a dainty cookie.