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!

Thanks
Tracey & Jo
xx

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 (recipe linked above)
  • 4 peaches (pureed)

Instructions

Thermal Cooking Method

  1. Add everything into your mixing jug and cook for 7 mins/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 secs/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 mins.
  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