Peach Rosemary Ice Cream
There's nothing like fresh peaches in the summer. And this peach rosemary ice cream is a perfect blend of fruit and herbs!
Servings: 8 servings
Ingredients
- 2 cups + 2 tbsp whole milk separated
- 1 ¼ cups heavy cream
- 1 cup peach puree (approximately 3 peaches)
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- 1 tsp kosher salt
- 1 ½ tbsp cornstarch
- 1 tsp vanilla extract
- 2 small sprigs fresh rosemary
Instructions
- 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.1 cup peach puree (approximately 3 peaches)
- 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.2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tbsp light corn syrup, 1 tsp kosher salt
- While the milk mixture is heating, in a separate bowl, combine the reserved 2 tablespoons milk and cornstarch. Whisk together until smooth.2 cups + 2 tbsp whole milk, 1 ½ tbsp cornstarch
- Bring the milk mixture to a rolling boil and continue to boil for 1 minute. Remove from heat and slowly whisk in the cornstarch 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.1 tsp vanilla extract, 2 small sprigs fresh rosemary
- 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.
Video
Nutrition
Serving: 0.5cup | Calories: 281kcal