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Recipe: Strawberry-Peach Ice Cream (no machine required!)

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When my mom came up to visit me recently she arrived with a mad craving for some of her homemade strawberry marmalade.  Frankly, I approved of this craving, as I find my mom’s marmalade to be some of the best I’ve ever tasted.

Not too sweet, not too tart, the aroma that fills the air while it’s cooking makes me feel like a first-grader all over again, barely tall enough to see the magic my mother was making on that stove top, intoxicated by the sweetness she was stirring in that giant kettle.

To fulfill this craving for marmalade and memories, we took a trip to the farmer’s market where we knew we’d find the best berries for the best prices.  After some photo-taking and ogling of other produce, we took home a nice flat of ripe, juicy strawberries that were just begging to be used in a million delicious ways.

Once the marmalade-making was over, Mom bequeathed upon me the last pint of berries to use as I wished.  What I wished was to make some homemade strawberry ice cream, my most favorite ice cream flavor ever, and something I could finally make in my own home now that I’d solved the homemade ice cream sans maker dilemma.

But one small pint of berries just didn’t seem like enough to make a decent amount of ice cream.  Not only do I like a lot of fruit in my ice cream, I also wanted the actual custard itself to taste like strawberries, so I was going to need some back up.  Enter the lovely summer peach.

Thought it’s still a little early in the season, there are some lovely stone fruits cropping up in grocery stores and farmer’s market stands.  Nectarines, apricots and peaches with their glowing orange skins are still a little firm,  but every bit as sweet & juicy as they’ve ever been.  The peaches, which were the ripest & sweetest of the bunch, seemed like a wonderful addition to the strawberries to create a delightful dessert bursting with summertime flavors.  My ice cream dilemma had finally been solved.

I tweaked the Vanilla-Citrus ice cream recipe to make this one, lightening it up with fewer egg yolks and using skim milk.  Though a slight difference in textures is discernible, this is still a rich, creamy dessert.  The fresh fruit gives the ice cream a refreshing zing that is not too sweet, not too tart, the combination of fruits lending a lovely, rosy-peach hue.  It’s the perfect summertime treat!  Let’s check out the recipe.

Strawberry Peach Ice Cream (makes about 2 pints; total cost per pint: $3)

Ingredients:
1 pint heavy whipping cream
1 c skim milk
6 large egg yolks
1 c sugar, divided
1 pint fresh strawberries, chopped
2 medium peaches, chopped
1 T lemon juice
1 t vanilla extract

Directions:
1.  Prepare an ice water bath and set aside in the sink.  Combine the chopped strawberries & peaches, lemon juice and 1/2 cup of sugar in a large bowl.  Mix together well, cover and place in the fridge for at least 30 minutes.

2.  In a separate bowl, whisk together the egg yolks, vanilla and remaining sugar until smooth.  Heat the milk & cream in a saucepan, making sure that the mixture doesn’t come to a boil.  Carefully pour the heated cream into the egg mixture, whisking vigorously to prevent the egg from cooking.  Return the custard to the saucepan and cook over medium low heat for about 10 minutes, stirring constantly. Remove from heat and pour into a bowl, then place that bowl into the ice water bath.  Allow to cool for at least 5 minutes while stirring occasionally.

3.  Remove the strawberries & peaches from the fridge and strain.  Set the fruit aside, then pour the juices directly into the custard.  Mix together until completely incorporated.  Pour the cooled custard into a deep metal pan and place in the freezer for about 45 minutes.  Remove from freezer, stir the frozen bits from around the edges into the mixture until smooth, then return to the freezer.  Repeat this process ever 30 minutes for about 2 hours, making sure that the mixture is completely smooth before freezing.

4.  After the last freeze, add the strained berries & peaches and stir into the ice cream until well combined.  Pour the mixture into an airtight container and freeze until ready to use.

5.  Garnish with fresh strawberry & peach slices, and enjoy!

written by

singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

15 Responses to "Recipe: Strawberry-Peach Ice Cream (no machine required!)"

  1. Alli says:

    This looks amazing! An ice cream machine is next on my list in terms of kitchen toys I want to buy, but I love that your method doesn't require one.

    Reply
  2. safire says:

    That ice cream looks AMAZING! I want to make it now :)

    Reply
  3. Doreen says:

    yumm… I love the photo with a whole strawberry in the bowl of ice cream and the fruits in the metal container in the background – lovely… and the ice cream looks amazingly good.

    Reply
  4. MamaHoots says:

    looks great! glad you posted this in time to make it to my grocery list :)

    Reply
  5. Kate says:

    um. will your mom share the strawberry marmalade recipe??

    Reply
  6. ~Bee says:

    I have no ice cream maker either, so I appreciate this recipe!

    A little confused though–do you squish or juice the fruits at all? Not sure where the "mix in the juices" comes from.

    Reply
  7. lejeunefilleaout says:

    oh,this is perfect as peaches are very much in season right now.i used to be scared of egg based custards,what with the possibility of overheating and making a curdled mess out of it,but a week ago i gave it a try and made simple vanilla ice-cream which was so easy and delicious,that i will definitely venture deeper into ice-cream making.good,also that this is a recipe which doesn't need a

    Reply
  8. Anonymous says:

    This looks AMAZING!!! I'm gonna give it a whirl! Love to have your Mom's strawberry marmalade recipe!! :D

    Reply
  9. Frederic says:

    @Bee: There is no squishing or juicing of the fruits because the purpose of the sugar is to draw out the juices. Leaving the fruit/sugar/lemon juice mixture in the fridge probably allows more time for the juice to come out. Hence why PGEW says to strain the fruit mixture after removing it from the fridge as there will be juice present!

    Reply
  10. Maureen, Milwaukee says:

    Please share your Mom's recipe for strawberry marmalade! Have only ever heard of citrus marmalades. And your ice cream looks fantastic. A new fan!
    Maureen

    Reply
  11. Kelli says:

    I've been looking for a no machine recipe! Thanks!!!!!

    Reply
  12. Lorraine says:

    I just made this ice cream, and it's amazing! I'm not much of a cook, but even I could follow along with this recipe. Thanks!

    Reply
  13. Dorothy says:

    Tremendous issues here. I am very happy to look your article. Thank you so much and I am having a look ahead to contact you. Will you please drop me a mail?

    Reply
  14. Mike says:

    Thank you for sharing. I know that fresh fruit is optimal, but I only have access to frozen currently. If I am using frozen fruit, do I need to thaw (duh) and then strain the fruit first?

    Thanks again!

    Reply
  15. Sharyn Jackson says:

    Yummy! I made this and it is one of the tastiest things I have made! The only problem is, is that it is soyummy I could eat it all!!! Thank goodness I have little helpers tthat’ll help me eat it too!!! Thanks so much for posting:)

    Reply

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