๐ฉ๐ฎ๐ป๐ถ๐น๐น๐ฎ ๐๐ฒ๐ฎ๐ป ๐๐ฐ๐ฒ ๐๐ฟ๐ฒ๐ฎ๐บ ๐๐ถ๐๐ต ๐๐ฟ๐ฒ๐๐ต ๐ฃ๐ฒ๐ฎ๐ฐ๐ต๐ฒ๐ ๐จ๐
Capture the essence of summer with this creamy vanilla bean ice cream topped with juicy, syrupy peaches. Itโs the perfect indulgence for warm days!
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐๐ฐ๐ฒ ๐๐ฟ๐ฒ๐ฎ๐บ:
2 cups heavy cream
1 cup whole milk
ยพ cup granulated sugar
1 vanilla bean (split and seeds scraped) or 2 tsp pure vanilla extract
4 large egg yolks
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐ฃ๐ฒ๐ฎ๐ฐ๐ต ๐ง๐ผ๐ฝ๐ฝ๐ถ๐ป๐ด:
2 cups fresh peaches, peeled and diced
2 tbsp granulated sugar
1 tsp lemon juice
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐
1. Prepare the Ice Cream Base:
In a medium saucepan, combine heavy cream, milk, and sugar. Add the vanilla bean seeds and pod (or vanilla extract). Heat over medium heat until warm but not boiling.
In a separate bowl, whisk the egg yolks. Slowly whisk in a small amount of the warm cream mixture to temper the yolks.
Gradually pour the tempered yolks back into the saucepan while whisking constantly. Cook over low heat, stirring, until the custard thickens and coats the back of a spoon. Do not let it boil.
Remove from heat, discard the vanilla pod, and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
2. Churn the Ice Cream:
Pour the chilled custard into an ice cream maker and churn following the manufacturerโs instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for 2-4 hours for a firmer texture.
3. Prepare the Peach Topping:
In a bowl, mix diced peaches, sugar, and lemon juice. Let sit for 15-20 minutes to macerate, creating a sweet peach syrup.
4. Serve:
Scoop the creamy vanilla bean ice cream into bowls or cones. Generously top with the fresh peach mixture.
๐ก๐ผ๐๐ฒ๐:
Substitute peaches with other fruits like berries or nectarines for variety.
Chill the serving bowls for an extra-cool treat.
๐ง๐ถ๐บ๐ฒ:
Prep Time: 20 minutes
Chill Time: 4-6 hours
Total Time: 6-7 hours
๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐:
Makes about 6-8 scoops of summer bliss!
Indulge in this creamy, fruity delight thatโs guaranteed to be a crowd-pleaser. ๐