My daughter Amber loves peach! The Lookout Farm in Natick, MA is close to our apartment. Harvesting peaches in August and making peach ice cream is her favorite summer activity. Every summer, she looks forward to the peach season and making this treat with me! This is a great recipe for “mommy and me” or “daddy and me” cooking-time with your little ones.
I have created a simple and unique peach ice cream recipe for you and the little ones. Making an ice cream base can be complicated if you need to temper the egg yolks. You need to be careful not to make “scrambled eggs” and be mindful of the temperature of your ice cream base while you cook it. My recipe is simple because there is NO cooking involved! Simply puree the peaches in a Vitamix and mix everything together. Viola! Your ice cream base is done!
I decided to give this recipe a Japanese twist by adding some yuzu juice since Amber enjoys reading the story of Momotarō (桃太郎, "Peach Boy"). Momotarō is a popular hero of Japanese folklore. Momotarō was born from a giant peach, which was found floating down a river by an old, childless woman who was washing clothes there. The woman and her husband discovered the child when they tried to open the peach to eat it. They named him Momotarō, from momo (peach) and tarō (eldest son in the family). When he matured into adolescence, Momotarō left his parents to fight an oni (demons or ogres). On his journey to fight against the oni, Momotarō met a talking dog, monkey, and pheasant, and became friends with them. Amber loves this story. I highly recommend this book to parents who want to encourage your children to try more fruit!
Put the peaches into the bowl of a food processor fitted with the chopping blade. Pulse peaches until rough/finely chopped (depending on preference). Place the chopped peaches in a bowl.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream, yuzu juice and vanilla. Stir in the reserved peaches with all the juices. Cover and refrigerate for 1 to 2 hours, or overnight.
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let the mix thicken for about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream into an airtight container and place in the freezer for about 2 hours. Remove from the freezer 15 minutes before serving.
Notes
It’s important to buy the peaches several days in advance and let them ripen. Don’t use any unripe peaches to make this ice cream base.It’s almost impossible to get fresh yuzu juice in the USA. You can order bottled yuzu juice from Amazon or skip this ingredient and let your peaches shine!
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Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.
What sparked your passion for the industry? The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!
In your opinion, what’s the most important course? Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!
Bill Gates is picking up your tab, where would you go? Noma, Copenhagen.
