Finding the grandbaby peach pie ice cream recipe was exciting. I had to try this recipe because I love sweet and fruity foods. It was great. Fresh peaches and crumbled pie crust make an irresistible flavor explosion.
This ice cream was a hit at my July barbecue. The smooth texture and unique flavor were raved about. Even my picky cousin liked this dessert.
Let’s talk about work, not my life. Homemade grandbaby peach pie ice cream directions are in this post. This recipe is so simple, even a beginner can make a delicious dessert that will amaze friends and family.
How To Make Grandbaby Peach Pie Ice Cream
I’m always seeking culinary trends. Grandbaby peach pie ice cream intrigued me. This unique flavor blends the sweetness of fresh peaches with the richness of the pie crust for a delicious summer treat.
I’ll demonstrate how to make homemade grandbaby peach pie ice cream. I’ll also answer recipe and component FAQs. Let’s begin!
Grandbaby Peach Pie Ice Cream Ingredients
- 3 cups of fresh peaches, peeled and chopped
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 2 cups of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 6 egg yolks
- 1 pre-made pie crust, baked and crumbled into small pieces
Step by Step Instructions To Make Grandbaby Peach Pie Ice Cream
Step 1: Prepare the Peaches
To start, you’ll need to peel and chop 3 cups of fresh peaches. If you’re not sure how to peel a peach, here’s a quick tip: make an “X” on the bottom of each peach with a knife, and then place them in boiling water for about 30 seconds.
Remove them with a slotted spoon and transfer them to a bowl of ice water to cool. The skins should easily peel off with your fingers after this.
Once your peaches are peeled and chopped, toss them with 1/4 cup of sugar and 1 teaspoon of vanilla extract. Set them aside for now.
Step 2: Make the Ice Cream Base
In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of granulated sugar, and 1/4 teaspoon of salt. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer.
In a separate bowl, whisk together 6 egg yolks. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining cream mixture.
Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-12 minutes. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl.
Step 3: Combine the Peaches and Ice Cream Base
Add the peach mixture to the ice cream base and stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is completely chilled.
Step 4: Churn the Ice Cream
Once the ice cream mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add in the crumbled pie crust pieces.
Step 5: Freeze the Ice Cream
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours, or until it’s firm enough to scoop.
Grandbaby Peach Pie Ice Cream Variations
If you like crunching in your ice cream, add toasted pecans or almonds. This will give the ice cream bite and nutty flavor.
Add caramel sauce to the ice cream while churning for added decadence. This gives peaches a deep, buttery taste.
This recipe works well with a traditional pie crust, but you can try it with other crusts to create new flavors. Use a graham cracker shell for sweetness or a chocolate cookie crust for richness.
Add a pinch of chili pepper or cinnamon if you like your sweets spicy. The sweet fruits and spicy ice cream will go well together.
Add bourbon or rum before churning for an adult twist on this iconic dessert. This makes a rich, nuanced summer evening flavor.
Can I use frozen peaches instead of fresh ones?
Fresh peaches are preferred for this recipe, as they have a better texture and flavor. However, if you can’t find fresh peaches, you can use frozen ones, just be sure to thaw them completely and drain any excess liquid before using.
Can I use a homemade pie crust instead of a store-bought one?
Absolutely! If you prefer to make your pie crust, you can certainly do so. Just be sure to bake it ahead of time and crumble it into small pieces before adding it to the ice cream mixture.
How long can I keep the ice cream in the freezer?
Grandbaby peach pie ice cream should be consumed within a week of making it. After that, it may start to lose its texture and flavor.
Can I make this recipe without an ice cream maker?
This method works without an ice cream maker but is best with one. Freeze the peach mixture and ice cream base in a shallow dish for about an hour until it hardens around the sides. Remove it from the freezer and stir it with a fork to break up big ice crystals. Repeat every 30 minutes until the ice cream freezes.
Grandbaby Peach Pie Ice Cream Recipe
Ingredients
- 3 cups of fresh peaches peeled and chopped
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 2 cups of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 6 egg yolks
- 1 pre-made pie crust baked and crumbled into small pieces
Instructions
- To start, you'll need to peel and chop 3 cups of fresh peaches. If you're not sure how to peel a peach, here's a quick tip: make an "X" on the bottom of each peach with a knife, and then place them in boiling water for about 30 seconds.
- Remove them with a slotted spoon and transfer them to a bowl of ice water to cool. The skins should easily peel off with your fingers after this.
- Once your peaches are peeled and chopped, toss them with 1/4 cup of sugar and 1 teaspoon of vanilla extract. Set them aside for now.
- In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of granulated sugar, and 1/4 teaspoon of salt. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer.
- In a separate bowl, whisk together 6 egg yolks. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining cream mixture.
- Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- This should take about 10-12 minutes. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl.
- Add the peach mixture to the ice cream base and stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is completely chilled.
- Once the ice cream mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add in the crumbled pie crust pieces.
