Ice-cream can be very hard to make, believe us, we have had many failed attempts.  It’s hard to get ice-cream to not crystallise when you don’t use anti-freeze or an emulsifier like carrageenan.  Homemade ice-cream is such a great way to control how much sugar,  colours and flavours are consumed so when you find a good easy home-made one, stick with it.  We love this version, the trick is that you let your mixture cool on the bench before placing it in the freezer.

Here we’ve added a little twist and created a classic flavour.

Be sure to purchase pouring cream as thickened cream often contains an additive. You may also like to make your own vanilla bean paste, you can search for our vanilla bean paste recipe to keep this recipe additive-free.

Tip: Peaches will need to be pureed for this recipe.

 

May 15, 2019
  • 10m
  • 8h
  • 8h 10m

Ingredients

  • 200 g whole milk
  • 600 g pure cream
  • 100 g sugar
  • 50 g milk powder
  • 1/2 tsp. salt
  • 2 tsp. vanilla bean paste
  • 4 peaches

Instructions

Thermal Cooking Method

  1. Add everything into your mixing jug and cook for 7 minutes/100ºC/speed 4.
  2. Pour entire contents into a freezable container, sit it on the bench out of direct sunlight, for one hour. Give a mix by hand and then freeze for four hours.
  3. Take out of the freezer and pour back into mixing jug, together with pureed peaches, and blitz for 10 secondss/speed 7.
  4. Pour contents into ice-cream moulds and allow to set in the freezer overnight or for eight hours.

Traditional Cooking Method

  1. Combine everything in a large pot and whisk well. Heat to a medium-hot heat, whisking continuously.
  2. Once getting bubbly and starting to boil, reduce heat to a slow simmer, then allow to cook for 5 minutes.
  3. Pour entire contents into a freezable container, sit it on the bench out of direct sunlight, for 1 hour. Give a mix by hand and then freeze for four hours.
  4. Take out of the freezer and blitz ice-cream, together with pureed peaches, using a blender or stick blender on medium speed until contents are well mixed together.
  5. Pour contents into ice-cream moulds and allow to set in the freezer overnight or for 8 hours.

Nutrition

  • 6