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. We also used our Additive-Free Lifestyle ice-cream moulds to make them. You can get your moulds from here. You get a free ice-cream recipe book with every mould sold.
To keep this recipe additive-free be sure to purchase pouring cream as thickened cream often contains an additive, and you may also like to make your own vanilla bean paste, the recipe is here: Vanilla Bean Paste
We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!
Tracey & Jo
- 8h 10m
- 200 g whole milk
- 600 g pure cream
- 100 g sugar
- 50 g milk powder
- 1/2 tsp. salt
- 2 tsp. vanilla bean paste (recipe linked above)
- 4 peaches (pureed)
Thermal Cooking Method
- Add everything into your mixing jug and cook for 7 mins/100ºC/speed 4.
- 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.
- Take out of the freezer and pour back into mixing jug, together with pureed peaches, and blitz for 10 secs/speed 7.
- Pour contents into ice-cream moulds and allow to set in the freezer overnight or for eight hours.
Traditional Cooking Method
- Combine everything in a large pot and whisk well. Heat to a medium-hot heat, whisking continuously.
- Once getting bubbly and starting to boil, reduce heat to a slow simmer, then allow to cook for 5 mins.
- 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.
- 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.
- Pour contents into ice-cream moulds and allow to set in the freezer overnight or for 8 hours.