Let me start by saying that while I did make this excellent peach ice cream recipe these are not the photos of the ice cream I made. For some reason the Cuisinart Ice Cream Maker
has trouble bringing ice cream to an “ice cream” consistency, and produces something closer to ice cream that has been sitting on the counter for 45 minutes. I did post one actual photo below so you can see what I mean.
Since there is nothing wrong with this recipe, just the ice cream maker, we are going to imagine that this is what the ice cream would look like if my ice cream maker actually worked, because it is much more appetizing:
Peach Ice Cream Recipe
- 4 cups frozen peaches (pureed down to about 2 cups)
- 3 eggs, beaten
- 1 1/2 cups white sugar
- 2 cups heavy cream
- 1 cup half-and-half cream
- 1 teaspoons vanilla extract
- 1/2 teaspoon salt
Slightly defrost the peaches and puree them. If you want some chunks, don’t puree completely. In a large bowl, beat together the eggs and the sugar and mix in the peach puree. Add the rest of the ingredients and mix together. Pour into your ice cream maker and make according to the ice cream maker’s directions.
The Blendtec
was having trouble mixing it, so I added the egg and sugar mixture right to the blender:
Then transferred it back to a big bowl to mix in the cream:
I still wanted some chunks left in the mixture so I didn’t blend it completely. You can see the consistency left in the bowl after I poured it into our ice cream maker.
It really was delicious, don’t get me wrong. But the one thing I failed to consider beforehand is that my Cuisinart Ice Cream Maker doesn’t seem to get cold enough to make much more than a milk shake.
So while I had hoped it would look like this:
It actually ended up looking like this:
Still delicious, but unfortunately not exactly the right consistency. Very frustrating when things don’t work out properly! So we are going to ignore that photo, and pretend that it actually looked like this:
Seriously, if anyone knows how to make a Cuisinart Ice Cream Maker make ice cream with the proper consistency, I would love any suggestions you might have!!
So yes, I am cheating with these photos, wishing my ice cream actually looked like this, but sadly it was more like a Frosty from Wendy’s. Delicious, just not the right consistency. Maybe next time!
Dear Debbie, like all ice creams or gelatos or sorbets…. after coming out of the cuisinart… the product MUST go into a freezer for a blast chill… for at least 2-3 hours. Better if you have a deep freezer, but regular freezer works just fine. I am a professional pastry chef and am just giving you the facts. This is the same for all my recipes coming out of a large professional machine. I have a Cuisinart at home also and this works fine and gives the results as in the “nice” picture. cheers and good luck.
Thanks for sharing! That’s helpful and disappointing all at the same time. I read lots of reviews that had the same problem as me, so I just assumed that was just the way it is. I’ve frozen the ice cream over night, but I find it crystallizes somehow. So I’ll have to try 2 to 3 hours. I would be thrilled if it turns it into real ice cream! Thanks so much for the tip!
Hi Debbie, Did you make a custard? You heat the dairy and sugar, add a little of the warmed dairy to the egg yolks in a separate bowl while mixing -to temper so they do not curdle. Add yolk mixture to warm dairy. Cook until it thicken. I do this slowly so the eggs do not cook. I refrigerate this for 24 hours before I freeze in the Cuisinart. I make ice cream all the time using the Cuisinart. I also make sure that the canister has been in the freezer for 48 hours before making a batch. There is lots of info on the internet. Also I never use whole eggs, just the yolks. Good luck.
Do you add the purée peached in after you cook the custard or cook in the custard. This is for the peach ice cream in the cusinart.
Debbie this is divine! thank you for sharing at the Thursday Favorite Things Hop. xo
Hi Debbie,
Your Peach Ice Cream looks delicious, even if it isn’t frozen hard. We have a Cuisinart Ice Cream Freezer and I had to adjust all my recipes to get the ice cream to hold together. I hate to leave a link on a comment, but I recently posted Key Lime Ice Cream, as a matter of fact it is on my side bar, look at that recipe and see that I add gelatin, it really does help it set up. Be sure and check out the process. Hope this will help. Thank you so much for sharing with Full Plate Thursday and have a good week!
Miz Helen
This looks so refreshing. Thanks for linking up with Tickled Pink Times Two party. Make it a great week. xoxo
YUM!!! This sounds amazing! I just made homemade Frozen Peach Yogurt! I’d love it if you’d stop by and link it up
at Random
Recipe Link Up
“Its home made peach ice cream on sunburnt lips”. MMM this looks so good. I want some!
Thanks for sharing the recipe!
Mine isn’t this exact model, but I had that problem once. My freezer bowl wasn’t frozen solid when I tried to make ice cream. I have to make sure it’s in the coldest part of the freezer for at least 24 hours. If you take it out and shake it and hear it sloshing, it’s not frozen enough to freeze your ice cream. Haven’t had a problem since.
Hope this helps!
BTW, this peach ice cream sounds heavenly!
Kelly
I use my KitchenAid ice cream maker and it always comes out “real” ice cream consistency! It’s like $30 for the bowl that you just attach to the KitchenAid blender. Love it. I’ve heard the BlendTec can actually make ice cream too? Though I’ve never trusted a machine that claims to make both ice cream AND soup…
I’ve got the same problem with my Cuisinart…I found that letting the mix set in icebox for 24 hours then processing in Cuisinart helped…I hate to say I’m old school and fond of my old Hamilton Beach, with ice and salt…never had consistency problems with it…