← All recipes

🍰 Fruity Peach Ice Cream

125 kcal · 30 min · 4 servings

Fruity Peach Ice Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the vanilla pod in half lengthwise.
  2. 2. Scrape out the vanilla seeds with a knife.
  3. 3. Add the vanilla seeds, half of the cinnamon stick, the jam sugar, and 100 milliliters of water to a small saucepan.
  4. 4. Bring the mixture to a boil on the stove.
  5. 5. Let the syrup reduce until it has a syrupy consistency.
  6. 6. Pour the finished syrup through a fine mesh sieve into a clean bowl.
  7. 7. Rinse the peaches thoroughly under running water.
  8. 8. Halve the peaches and remove the pits.
  9. 9. Cut the fruit flesh into small pieces.
  10. 10. Add the peach pieces to the prepared syrup.
  11. 11. Puree the mixture thoroughly with a hand blender.
  12. 12. Press the puree through a fine mesh sieve into a second bowl to remove coarse fibers.
  13. 13. Season the mixture to taste with a few drops of sweetener if desired.
  14. 14. Separate the egg by separating the yolk from the white.
  15. 15. Place the egg white in a tall container.
  16. 16. Whisk the egg white until stiff peaks form.
  17. 17. Gently fold the whipped egg white into the peach puree.
  18. 18. Place the sorbet mixture in an ice cream maker and let it freeze.
  19. 19. Alternatively, pour the mixture into a shallow container and place it in the freezer for at least 6 hours.
  20. 20. Stir the mixture several times with a hand blender during freezing to achieve a creamy texture.
  21. 21. Pick over the blueberries and remove any stems or leaves.
  22. 22. Wash the mint and shake it dry.
  23. 23. Pluck the mint leaves from the stems.
  24. 24. Portion the finished peach sorbet onto plates.
  25. 25. Garnish each portion with a handful of blueberries and fresh mint leaves.
  26. 26. Serve the ice cream immediately.

Nutrition per serving