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🍽️ Homemade Peach Ice Cream

280 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Separate the eggs. Place the egg whites in a large bowl and put them in the refrigerator.
  2. 2. Place the egg yolks in a separate mixing bowl.
  3. 3. Stir the powdered sugar into the egg yolks.
  4. 4. Place the bowl over a pot of hot water (a double boiler setup).
  5. 5. Beat the egg yolk mixture with a whisk until it becomes thick and foamy.
  6. 6. Place the bowl in an ice water bath to cool the mixture quickly.
  7. 7. Continue beating the cooled mixture until it is completely cold.
  8. 8. Beat the cream until it is stiff.
  9. 9. Gently fold the whipped cream into the cold egg yolk cream.
  10. 10. Beat the egg whites with the lemon juice until stiff.
  11. 11. Gently fold the egg whites into the ice cream mixture.
  12. 12. Let the peaches drain well.
  13. 13. Puree the peaches into a smooth mixture.
  14. 14. Fold the peach puree into the ice cream mixture.
  15. 15. Add half of the violets and the sugar pearls to the ice cream mixture.
  16. 16. Brush the terrine mold with a little oil.
  17. 17. Line the mold with plastic wrap.
  18. 18. Make sure the wrap hangs over the edges.
  19. 19. Fill the parfait mixture into the prepared mold.
  20. 20. Smooth out the surface of the mixture.
  21. 21. Cover the mold with the overhanging wrap.
  22. 22. Freeze the mold completely for at least 6 hours.
  23. 23. Remove the ice cream from the freezer about 10 minutes before serving.
  24. 24. Unmold the semi-frozen ice cream onto a serving plate.
  25. 25. Carefully remove all the plastic wrap.
  26. 26. Dip the knife briefly in hot water.
  27. 27. Slice the ice cream into even slices.
  28. 28. Garnish the ice cream with the remaining violets.
  29. 29. Decorate the ice cream with the remaining sugar pearls.

Nutrition per serving