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!
Lindsey says
My cuisinart instructions say to refrigerate the mixture for two hours before adding it to the machine and then it also says that for a thicker ice cream, you should freeze it again for two hours after making it. & of course having the actual cuisinart bowl completely frozen before use (in freezer for over 24 hours). Maybe that would help with the consistency. I’m excited to try this recipe!!
One Little Project says
Thanks for the tips, Lindsey!
crystal-grace sketers says
We leave the cuisinart bowl in the freezer AT LEAST overnight/ 8 hours. In a plastic bag (so no freezer burn) and tucked in the very back.
And the we don’t take it out until right before we’re ready to put in the mixture and let it run.
I’ve not made this recipe yet, but the chocolate recipe in the cuisinart book says to let it run 25-35 minutes. For that recipe, 30 mins has been working for us.
THAT SAID, just this week we both forgot to set a timer and it ran closer to 60 minutes. It overflowed and was messy, BUT it was also a bit thicker at the bottom than usual. (A teeny bit was too thick, like a puffing skin).
So maybe running it a bit longer would help?
Also, when we made peach ice cream in the hand crank bucket with my grandpa as kids, its was always more ‘soupy’. I’m certain done of that had to do with the Texas sun, but the juiciness of the peaches could play a part, too.
It definitely helps to put the ice cream in containers in the freezer to firm it up.
I got some pint sized ones for my son (Balci, silicone lids are great) but I also reuse Talenti containers for my own flavors.
I’m planning to try your recipe in the next day or two and will report back 🙂