Peach basil ice cream is the perfect way to cool off on a hot summer day. It also pairs really well with a warm slice of pie or cake, and can be eaten in between meals as dessert! These ingredients are not too difficult to find in most grocery stores, but if you have trouble finding them I recommend checking out your local farmer’s market for fresh produce. This recipe would also work well with other fruit like strawberries or cherries, so feel free to experiment and make it your own!
Peach Basil Ice Cream Recipe: The Process
Peach basil ice cream is a perfect summer treat that you can make at home in just 20 minutes. All you need are peaches, honey, heavy cream, and fresh basil leaves. This recipe tastes great with the fresh flavors of peach and basil complimenting each other perfectly. It’s also gluten-free! Give it a try next time you’re craving something sweet on a hot day.
Things To Buy
- 400g ripe peaches
- 150g caster sugar
- Juice of half a lemon
- Get 20 leaves of basil
- Measure up 200ml fresh double cream
To open the peaches, cut them in half along their natural split and twist them apart. Remove the stone, then coarsely cut the fruit into 1cm cubes (skin on). Place the pieces in a shallow dish, add the sugar and lemon juice, and stir quickly with a spoon to coat the pieces. Cover with cling film and set aside to macerate for 3 hours at room temperature.
The fruit will have softened and released most of its juices after 3 hours. In a food processor, combine the peaches and juice, as well as the basil leaves. As you add them, tear them up with your hands, bruising the leaves a bit and releasing their flavour. Before blitzing in the food processor for around 30 seconds, give the mixture a little toss with a spoon to ensure that the basil leaves are uniformly distributed among the fruit. The fruit should liquefy, but little specks of peach peel and basil should remain visible.
After that, add the cream to the machine and blitz for another 10-20 seconds to combine everything together.
If you’re going to use an ice cream maker, bring the ingredients to room temperature first. A couple of hours on the refrigerator’s top shelf in a sealable container should suffice. You may be able to skip this step depending on the kind and quality of your ice cream maker. I’ve found that when using a machine with a pre-frozen bowl, the liquid fed to it should be refrigerator-cold to begin with.
Pour the peach mixture into your ice cream maker when it’s cool enough to handle, and churn for 30 minutes. Once churned, transfer to a freezer-safe container and freeze for at least 4 hours before consuming.
If you don’t have an ice cream maker, pour the ingredients onto a baking pan or a large container and freeze it straight away. To avoid ice crystals developing, take the mixture out of the freezer every half hour and whisk it vigorously. Even better if you have an electric whisk. Scrape all the frozen particles off the tray’s edges by getting deep into the corners.
Keep an eye on the ice cream’s development; it should be almost frozen after around 2-3 hours. Transfer the ice cream to a sealable plastic container and keep it in the freezer until you’re ready to consume it.
If you are looking for a delicious and refreshing dessert, this peach basil ice cream recipe will do the trick. The cool mixture of flavors is perfect on hot days or in warm weather where nothing else can satisfy your sweet tooth. We hope that you enjoy our tasty creation!