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Is there anything that screams summer more than peach rosemary ice cream? Yeah, no, I don’t think so!
Ice cream has always been an event for me. And if the fact that this is the fifth year of Ice Cream Week hasn’t convinced you yet, let me spell it out: I love ice cream in all types and forms. Soft serve is always delicious, and often what I chose at an ice cream shop. But the hard scoop variety… now that can be next level.
I think those hard scoop ice creams purchased from the store have tainted us all with how ice cream really should taste. To make ice cream more profitable, most companies increase the “overrun” in the recipe. What is overrun? AIR! Conventional ice cream companies add air, which is why store-bought ice creams are almost fluffy in texture. This is not real ice cream.
Once I purchased my ice cream maker – for me, it’s an attachment for my stand mixer – my life changed. Now that I make ice cream and have a base recipe I know and love, it’s easy to change up the flavors. Peach rosemary ice cream is clearly a summertime treat. Full of fresh peach puree and a subtle pinch of rosemary, this is a new, fresh way to enjoy ice cream!
Here in the States, we’ve become so used to having pretty much any fruit available all year round. But if you’ve ever experienced a winter in the Midwest, you know that this availability is just not possible without the help of warmer climates. To make sure their aisles are fully stocked, grocery stores ship in most of their fruit from hundreds (if not thousands) of miles away. This also means we don’t honestly know the flavor of locally-grown and picked fresh fruit. And there’s just no comparison.
Why use peaches in the summer?
With all these fruit options, the one that is still only available when it’s genuinely in season is peaches. You cannot grow peaches in extremely warm climates throughout the year. So this means there’s a limited growing time, even for those climates that stay warm all year-round. So when July rolls around, it’s a mandatory requirement to enjoy all the peaches you can, and they are so so so good!
In my personal opinion, there is nothing better than homemade vanilla ice cream with freshly macerated peaches dolloped on top. And that was the inspiration for adding peaches to this ice cream. Instead of diced peaches stirred into the ice cream, I’ve found that pureeing the fruit adds a more consistent flavor. Additionally, the pureed fruit creates a smoother ice cream, free from those icy bits that frozen fruit can sometimes create.
Why include rosemary in this ice cream?
I’ll be honest: I don’t really have a good reason for why rosemary works so well with peaches. It just does. Rosemary can be a heavy flavor that’s usually paired with anything that’s cooked for a long time: a pork roast, stew, take your pick. But I think since peaches also have a pungent flavor, the combo of the two just works well together.
Total side note: speaking of this ideal pairing, if you love a peach Bellini, try adding a bit of rosemary. Just like in this ice cream, you’ll love the combination.
Once the ice cream base is made, the rosemary sprigs simply infuse the base with their oils. The combination is subtle and just makes you happy. And isn’t that exactly what ice cream is supposed to do?
Other fruit infusion ice cream recipes
Strawberry Basil Ice Cream
Brown Butter Orange Sage Ice Cream
Lemon Thyme Ice Cream
Blueberry Lavender Ice Cream
Watch how to make this peach rosemary ice cream
Peach Rosemary Ice Cream
- 2 cups + 2 tbsp whole milk
- 1 ¼ cups heavy cream
- 1 cup peach purée (approximately 3 peaches)
- ¾ cup sugar
- 2 tbsp corn syrup
- 1 tsp salt
- 1 ½ tbsp Mira-Cleer
- 1 tsp vanilla extract
- 2 small sprigs rosemary
- To make the peach puree, peel peaches and remove the pits. Cut into large pieces and blend with an immersion or countertop blender until smooth.
- In a 4-quart saucepan, combine the 2 cups milk, heavy cream, prepared peach puree sugar, corn syrup, and salt. Whisk to combine and place over medium heat.
- While the milk mixture is heating, in a separate bowl, combine the reserved 2 tablespoons milk and Mira-Cleer. Whisk together until smooth.
- Bring the milk mixture to a rolling boil and continue to boil for 1 minute. Remove from heat and slowly whisk in the Mira-Cleer slurry. Return to heat and bring back to a rolling boil. It is essential the mixture comes back to a rolling boil to activate the thickener.
- Remove from heat add the vanilla extract and rosemary sprigs. Stir to combine and steep for 20 minutes.
- Once steeped, remove the rosemary sprigs and pour the ice cream base into an airtight container. Cover and chill for 6-8 hours. The ice cream base can be stored for up to 48 hours.
- Once ready to chill, follow the manufacturer’s instructions with the ice cream maker. Churn approximately 25 minutes. Enjoy immediately as soft serve or pour into an airtight container and place in freezer 4-6 hours for a hard serve.
Where do you get Mira-cleer?
When I hit the link it goes to the company but no link to order or store locations.
Delicious, even when using corn starch instead of Mir-Cleer! I used 2 large Rosemary sprigs which made the ice cream have a stronger Rosemary flavor but was still tasty. If you don’t want a dominant Rosemary flavor, use one small Rosemary sprig and/or steep for less time. I love how Kaleb incorporates fresh herbs into some of his ice cream recipes. I will make this one again!
The flavor was delicious, but the consistency was a bit off. It didn’t want to scoop into nice creamy scoops, it wanted to break apart. What do you suppose I did wrong?