🍑 Introduction
Few desserts celebrate the sweetness of ripe fruit and the comfort of cream quite like peach ice cream. This Délice de crème glacée à la pêche is a French-inspired treat that balances the natural juiciness of fresh peaches with the richness of custard-based ice cream. It’s smooth, fragrant, and utterly decadent — perfect for summer evenings, garden parties, or anytime you crave a gourmet frozen delight.
🛒 Ingredients (Makes about 1 litre)
For the ice cream base:
- 4 large ripe peaches (about 500g), peeled, pitted, and chopped
- 150g granulated sugar (divided)
- 1 tbsp lemon juice
- 4 egg yolks
- 300ml whole milk
- 250ml heavy cream (crème entière)
- 1 tsp vanilla extract (or 1 vanilla bean, split and scraped)
- Pinch of salt
Optional:
- 1 tbsp peach liqueur or Grand Marnier (for an adult twist)
- Extra sliced peaches or mint for serving
🥣 Instructions & Methods
Step 1: Prepare the Peach Purée
- In a saucepan, combine the chopped peaches, 50g of the sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes, stirring occasionally, until the peaches are soft and syrupy.
- Remove from heat and let cool slightly. Blend into a smooth purée using a blender or immersion blender.
- Set aside to cool completely. You can strain for an ultra-smooth finish if desired.
Step 2: Make the Custard Base
- In a medium bowl, whisk the egg yolks with the remaining 100g sugar until pale and thick.
- In a saucepan, heat the milk, cream, vanilla, and salt over medium heat until just before it boils.
- Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (around 80°C or 175°F). Do not boil.
- Remove from heat and strain through a fine sieve into a clean bowl.
Step 3: Combine and Chill
- Stir the peach purée into the warm custard.
- Add peach liqueur if using.
- Cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled.
Step 4: Churn and Freeze
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
- Once thick and creamy, transfer to an airtight container and freeze for 2–4 hours to firm up.
🍨 To Serve
Scoop into elegant bowls or cones, and garnish with fresh peach slices, a sprig of mint, or even a drizzle of honey. Pair with shortbread or almond biscuits for a refined French touch.