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Peach ice cream recipe with no eggs!

Peach Ice Cream Recipe (no eggs!)

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This peach ice cream recipe with no eggs is inspired by Jeni’s Splendid Ice Creams At Home, which is the ultimate ice cream cookbook! So many great recipes, and a lot of unusual flavor combinations. She’s got ice cream recipes featuring everything from rhubarb and chamomile to sweet corn and sweet potatoes! However, there isn’t a recipe for peach ice cream in that book. I found myself with 40 pounds of free fresh peaches this year, so thought I’d adapt one of her recipes.
Peach ice cream recipe with no eggs
First, puree one large or two small peaches with milk, sugar, honey, cream cheese, and salt in a blender or food processor. You could also use 1 cup of peach butter if fresh peaches aren’t in season.
Mix cornstarch or tapioca starch with 1/4 cup of the liquid, then heat the rest of the mixture plus the cream in a saucepan until it boils. Remove from heat and add your starch slurry. Tapioca starch is a little trickier to work with compared to cornstarch. In my experience, it delivers a smoother ice cream but it’s also more prone to “clump” while cooking. Cornstarch or tapioca starch absorbs the water so that when it freezes, the ice crystals stay small. If you’ve ever made homemade ice cream and had it turn out “icy,” try this method!
Bring it back to a boil for just a minute, or until it’s thick like a pudding. After the ice cream base has thickened, remove it from heat, then stir in the buttermilk and diced peach. If you don’t have or don’t want to use buttermilk, you can just increase the amount of milk by 1/4 cup. Chill the mixture thoroughly, then toss it in an ice cream maker!
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Peach Ice Cream Recipe (with no eggs!)

Peaches, honey and buttermilk make this ice cream equal parts rich and fresh!

  • Author: Abbi Page
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 4 hours
  • Yield: 1 quart

Ingredients

1 1/2 cups whole milk
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 T honey
2 T cornstarch or 1 1/2 T tapioca starch
2 oz cream cheese, softened
1/4 teaspoon salt
1-2 ripe peaches, cleaned and pureed with skin (or 3/4 cup peach butter)
1/4 cup buttermilk
1 ripe peach, diced

Instructions

Puree peaches, milk, cream cheese, salt, sugar, and honey together. Mix the tapioca or cornstarch with 1/4 cup of the liquid, then place the rest over medium heat in a 4-quart saucepan and add cream. Stir often to prevent scalding, and bring to a boil for four minutes. Remove from heat, add the starch slurry (whisking constantly!) and bring it back over medium heat for a few minutes, or until the mixture becomes thick like pudding. Remove from heat and stir in the buttermilk. If you want to chill the mixture really quickly, place in a plastic bag and in an ice bath. I like to just place it in a 9×13 pan and refrigerate for a few hours, though. You just need it to be thoroughly chilled so it freezes up properly in the ice cream maker!

Pour the ice cream base into the frozen canister of an ice cream maker and churn until thick. At the very end, mix in the fresh diced peaches and place into air-tight storage containers with parchment paper pressed on the top to prevent ice crystals from forming. Freeze for at least four hours and up to three months.
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