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Homemade Peach Ice Cream Recipe - Paula had a hankering so she made a homemade peach ice cream with an electric ice cream maker.
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0:00
- I'm so glad y'all are here with me today.
0:03
'Cause you know why?
0:05
I am gonna share with y'all
0:08
how I make my homemade ice cream.
0:11
And I'm telling you,
0:13
your tongue will slap yo' your brains out, honey.
0:16
It is so, so good.
0:19
So it's really, really simple to make, y'all.
0:25
I definitely recommend using an electric churn.
0:29
We don't do the crank handle anymore.
0:33
We go the electric route,
0:35
but the important thing is
0:37
you've got to let your ice cream ripen.
0:41
And when your churn starts laboring,
0:46
then you know it's ready,
0:47
and then you need to take your paddle out,
0:50
drain all the water off,
0:52
and pack it with lots of ice and ice cream salt.
0:58
So we'll get to that when it's time to pack.
1:01
But sometimes I do it different ways,
1:06
but sometimes this is my standard recipe, y'all,
1:09
for vanilla ice cream, homemade vanilla.
1:14
But since it's peach season, we're having,
1:18
because I've been craving it so bad,
1:20
we're gonna have peach ice cream.
1:23
So we're gonna start with four eggs
1:28
and a little over a tablespoon maybe of lemon juice,
1:34
and that lemon juice is gonna help cook our yolks, our eggs.
1:40
(blender buzzing)
2:07
Okay, so let's talk about,
2:11
and you could buy that egg substitute,
2:14
or what, pasteurized eggs that comes in a carton.
2:18
You can use those.
2:21
Now, if you wanted,
2:23
if you don't like the idea of using raw eggs,
2:26
you can turn this into a custard, an ice cream custard.
2:31
And what would turn this into custard
2:33
is cooking your base with your eggs in it,
2:38
along with your milk and heavy cream.
2:42
So I have no problem with the raw eggs.
2:47
So I'm gonna do them just raw,
2:50
but a cooked custard is wonderful too, y'all.
2:54
So in fact, when I make my mama's eggnog,
2:58
she used the raw eggs and didn't cook anything.
3:00
But when I make my mama's eggnog, I do, I cook it.
3:06
I cook the custard part.
3:08
So that's just a personal preference,
3:11
but this is the way we do it,
3:14
or the way we did it in Albany, Georgia.
3:17
So I'm gonna add two cups of sugar to my eggs.
3:26
And I'm gonna beat that together.
3:31
(blender buzzing)
3:33
So I'm gonna add a tablespoon
3:39
of Madagascar vanilla.
3:43
Oh, I wish y'all were here to smell it.
3:47
And now, because we're making peach ice cream,
3:53
I'm gonna use about a teaspoon of almond,
3:58
and that almond flavoring, y'all, it just brings out,
4:04
it just brings out the flavor of those peaches.
4:08
Those two flavors just go together for me.
4:12
All right.
4:16
And I'm just gonna beat this every time I add an ingredient.
4:20
(blender buzzing)
4:24
And Theresa got our freezer canister.
4:30
She's actually got it in the freezer.
4:32
So that's really gonna help.
4:34
That's gonna kinda give us a head start.
4:39
Okay, look how pretty that is.
4:41
Talk about rich, homemade vanilla ice cream.
4:44
Wow.
4:45
Now, I'm gonna add a can of sweetened condensed milk.
4:54
Look at that.
4:57
You know if it's got this in it, it's gonna be delicious.
5:07
Eddie, have you ever had homemade ice cream?
5:09
- [Eddie] I have, yes.
5:10
- [Paula] When did you have it?
5:14
- [Eddie] Oh, I mean, I've had it-
5:15
- [Paula] Since you've been down here, or?
5:16
- [Eddie] Oh yeah, yeah, I've had it back-
5:18
- [Paula] Or up North?
5:19
- [Eddie] Back home, both.
5:20
- [Paula] Y'all make homemade ice cream up North?
5:21
- [Eddie] Sure we do.
5:23
(Paula laughing)
5:26
- I didn't know if y'all knew how.
5:27
You know what?
5:27
If I'm lived where you lived,
5:31
I would never, never make homemade ice cream.
5:35
Do you know why?
5:37
- [Eddie] Why?
5:38
- Because some of the best ice cream
5:40
I've ever put in my mouth,
5:43
we had a very crazy fluke winter one time.
5:49
We were living in Columbus, Georgia,
5:51
and we got 17 inches of snow, Eddie,
5:55
and there was a little nanny that stayed across the street
6:00
that took care of these two little boys.
6:02
Their mother had passed away.
6:04
So I think her name was Eddie May.
6:07
I'm not sure, but I loved her.
6:10
And when it snowed, she said, do you make snow ice cream?
6:14
I said, no, I've never.
6:16
Show me how.
6:17
Well we just went out,
6:19
and 17 inches of snow, y'all.
6:21
I mean, I was up to my, whatever these things, calf.
6:26
No, not calves.
6:27
My, above my knee.
6:29
- [Eddie] Hamhocks.
6:30
- Yeah, my hamhocks. (Paula laughs)
6:32
Yes.
6:34
Maddy spent the night with me the other night,
6:36
and we threw hamhocks.
6:38
That's when you throw your legs all over each other.
6:41
(Paula laughs)
6:42
And oh, he's such a good cuddler.
6:45
So anyway, all we did was put in some vanilla flavoring,
6:52
and we added one can of sweetened condensed milk.
6:56
And I'm telling you what,
6:58
that was the best scream I'd ever tasted.
7:01
And all you had to do is go out and put you some,
7:03
don't use yellow snow or brown snow.
7:07
You'd want the real clean, fluffy, not the hard snow.
7:12
And it's delicious.
7:13
So if I lived up North, Eddie, during the winter,
7:16
I would be big as the side of a barn
7:18
'cause I would have homemade ice cream every day.
7:21
- [Eddie] We made it when we were in Minneapolis.
7:24
- We did, didn't we?
7:25
- [Eddie] Yeah, it was snowing like crazy,
7:27
and we went out and scooped up some snow.
7:29
- I forgot about that.
7:30
- [Eddie] It was delicious, yeah.
7:31
- I can't see snow without wanting snow ice cream.
7:34
So anyway, now we just added our sweetened condensed milk.
7:39
And to make snow cream, you don't even have to add sugar
7:43
because your sweetened condensed milk makes it sweet.
7:48
(blender buzzing)
7:51
Okay.
7:52
This is so easy to make, y'all.
7:54
It really and truly is.
7:57
All right, now I'm gonna add one 12 ounce can
8:02
of evaporated milk, evaporated milk,
8:07
which this is the kind of milk I like to use
8:10
when I'm making my macaroni and cheese.
8:13
Just makes wonderful macaroni and cheese.
8:16
Now I've got three cups of fresh peaches over here.
8:21
Whoops, you get back in there.
8:22
You ain't running from me.
8:26
For the three cups of peaches,
8:29
it really depends on how sweet and ripe your peaches are.
8:36
I added 3/4 cup of sugar.
8:38
It's still a little bit tart.
8:41
Normally, I will add one cup of sugar
8:44
to whatever fruit I'm using,
8:46
whether it's strawberries, pineapple.
8:51
You may have to cut back a little.
8:53
Aunt Peggy's favorite ice cream in the whole world,
8:56
they used to make all the time, was pineapple ice cream.
8:59
They loved it.
9:00
And banana.
9:02
And I tell you, another one that I just loved so much,
9:06
and that was cherry vanilla.
9:08
And I would just get the maraschino cherries,
9:11
and cut them in half, and mix them in,
9:14
and I made sure that my ice cream was white.
9:18
I liked my ice cream white
9:20
with my chunks of the frozen cherries in it.
9:24
Oh my gosh, you can make chocolate.
9:26
You can, just about anything you want, you can make.
9:31
All right, so now I'm gonna add,
9:35
this is a cup and a half of heavy cream.
9:40
So it's gonna be rich, y'all.
9:44
You're gonna be rich.
9:47
But if it wasn't rich, it wouldn't be good.
9:51
Alright, now we're gonna add, this is about,
9:55
this is like a cup and three quarters,
9:58
but we're actually gonna be adding more milk, y'all,
10:02
because we're gonna pour this into our canister.
10:07
And then we're gonna have to continue putting
10:12
your whole milk in it till it reaches your fill line
10:16
on the canister of your ice cream machine.
10:19
(blender buzzing)
10:23
Look at that.
10:28
Okay.
10:30
Okay, okay! (Paula laughs)
10:33
Oh, I'm so excited.
10:38
Now, for your peaches, some people like big chunks.
10:45
I like.
10:47
I took my little meat cleaver
10:51
and beat these with my meat cleaver,
10:55
'cause I like a chunk now and then,
10:56
but then I like the kind of mashed up.
11:00
So I'm gonna taste this and see what we've got here.
11:07
Wow.
11:12
I wanna make sure all my sugar is incorporated into that.
11:26
Pow!
11:28
Pow, cabow.
11:30
Okay, now I'm gonna add in my peaches.
11:34
Whoops.
11:37
And I just wanna stir these
11:38
because I don't want 'em torn up a whole bunch,
11:44
a whole bunch more.
11:45
So there we go.
11:47
Oh.
11:49
Now you can put as many peaches as you desire.
11:55
If you like a bunch of peaches, then add more.
12:01
And just remember to,
12:06
just remember to adjust the sugar.
12:11
All right, where's that little paddle.
12:12
- [Theresa] Here it is.
12:15
- Thank you, thank you.
12:16
- [Theresa] You're very welcome.
12:17
- Okay, I'm gonna put this down in there,
12:20
and there's a little niche.
12:22
There's a little dimple down there that.
12:28
I said, I wish all bowls had pour spouts on 'em
12:33
'cause I'm kind of afraid to pick this up and pour it.
12:37
I don't wanna get it everywhere.
12:43
Oh my goodness.
12:45
I'm about to swallow my tongue,
12:47
and my stomach, and everything else.
12:49
- [Theresa] Don't do that.
12:50
- 'Cause that little taste, oh.
12:53
That little taste just got me to goin'.
13:00
Okay, let's see if we can find the fill line on that.
13:05
Most of 'em have a fill line, Theresa.
13:09
Like don't fill it past this.
13:12
- [Theresa] Let me see.
13:13
- [Paula] But I don't see one.
13:14
See what you think.
13:16
- [Theresa] I don't see one.
13:18
- But usually you can fill 'em about right there
13:21
because it's gonna swell.
13:24
All right, I'm gonna try
13:29
to finish just pouring it.
13:31
All right, so we gonna need just a little bit more milk.
13:35
Not a whole bunch, but just a little.
13:43
Okay.
13:46
You wanna make sure you get all of that out because that-
13:50
Theresa, would you-
13:51
- [Theresa] Sure.
13:52
- [Paula] Just give me a hand holding up that bowl.
13:55
It's so heavy.
13:57
I wanna make sure I get all that sugar that hadn't melted.
14:01
- [Theresa] I know, they're surprised by that.
14:03
- Yeah. (Paula laughs)
14:04
They are to.
14:06
Okay, now I just need some whole milk.
14:13
And we're ready to start freezing.
14:17
- [Theresa] There's your whole milk.
14:18
- Thank you.
14:19
- [Theresa] And here's your ice.
14:24
- Okay, so about right there.
14:29
Okay.
14:30
- [Theresa] You don't have to fill the whole thing up.
14:31
Like if your recipe comes with a little different-
14:33
- But you know what?
14:35
I'm gonna do a little bit more.
14:35
There we go.
14:36
Now that's a plenty right there.
14:38
All right, so we need to put our lid,
14:45
our lid on.
14:49
Okay.
14:51
And I think we have to take this off.
14:55
Some of these machines may be different, y'all.
15:03
This is where a husband comes in handy.
15:07
All right, I'm gonna take that off now
15:09
so I can put it down in the tub.
15:20
Husbands always get this part.
15:24
And I would do the making of the cream.
15:27
(Paula laughs)
15:28
And then I would turn over this churning process
15:35
to the man of the house.
15:41
Okay.
15:44
All right, now we're gonna put, let's see.
15:47
It tells you,
15:52
we're making homemade ice cream.
15:53
The temperature of the liquid ice cream mixture
15:55
needs to be lower than 32 degrees so that it will freeze.
16:00
Works great to create a brine with a melting thermometer.
16:07
I was gonna see if I could tell y'all.
16:12
Let's see, it says surround canister
16:14
with several inches of crushed ice
16:17
followed by rock salt using a ratio of one part salt
16:23
to eight parts and crushed ice.
16:26
So as far as I'm concerned, you can't,
16:31
you can't use too much salt.
16:35
I guess it could make it freeze prematurely, but.
16:40
And you wanna make sure that you don't get your salt
16:44
down in that little hole because our ice cream is there.
16:51
Okay, here we go.
17:03
Okay.
17:31
Oh, you gotta love this ice.
17:37
Okay.
17:38
We are looking like professionals here.
17:40
- [Theresa] I know!
17:42
I'm impressed.
17:45
- All right.
17:47
The last layer of ice cream salt,
17:53
and then we gonna crank this puppy up.
17:57
It seems like,
17:58
it's been a long time since I've made ice cream, y'all,
18:01
but it seems like it takes like 30 minutes to churn.
18:06
- [Theresa] It says 30,
18:07
and I think it comes out more as a soft serve.
18:10
- Yes.
18:11
- [Theresa] And then you can put it in a container
18:12
and let it harden as hard as you.
18:13
- Yes, yes, yes.
18:14
- [Theresa] Or as much as you want.
18:15
But we're eating it at the soft serve.
18:17
- Well, the thing is, you have to let it ripen.
18:23
- [Theresa] Oh, ripen.
18:24
- Okay, now.
18:25
- [Theresa] That's why I just would make vanilla.
18:27
- No, you've got to,
18:29
when it's ready we will take,
18:33
we will take the-
18:36
- [Theresa] This in here.
18:37
- Supposed to be, it snapped.
18:39
Did it jump out?
18:40
Okay, thank you.
18:41
Okay.
18:42
So I'm gonna show you what it's gonna sound like.
18:48
(ice cream machine buzzing)
18:55
Yay!
18:56
- [Theresa] I can tell how excited you are.
18:58
- Yes, I'm so excited.
19:01
- [Theresa] Now, Paula, at what point
19:02
should they check the ice?
19:03
- Okay, we will,
19:07
oh, we're gonna keep our eye on it,
19:11
and we're gonna need much more ice than that.
19:13
- Okay.
19:14
- Because the ice is gonna melt,
19:18
and then we're gonna make sure the water is drained off.
19:22
Because we want it ice not water.
19:27
And it should have a hole on it somewhere.
19:30
- Right here.
19:31
- The drain hole.
19:32
Where is it?
19:33
Yes.
19:34
So we'll pour the melted part out that hole.
19:40
And when our ice cream is ready,
19:43
we're gonna take our motor off
19:46
and put our top back on after,
19:50
after we take the paddle out.
19:53
Because (Paula coughs) excuse me,
19:56
if you let your ice cream ripen with a paddle,
20:01
is so hard to dip.
20:03
So even though it's a pain in the behind,
20:06
I like to go ahead and take that paddle out
20:09
and then drain my water off, put more ice, more salt,
20:13
and cover it.
20:15
And mama, mama used to have some floor rugs
20:19
that had like the rubber backing.
20:23
And of course they were clean.
20:27
They were washed.
20:28
But mama would put up on after we packed it all down
20:32
with a proper amount of salt and rice,
20:35
salt and ice.
20:38
And then I remember her putting newspapers,
20:42
real thick stack of newspapers on top of that.
20:46
So you want to keep that is sealed up as you can,
20:51
and then keep checking it
20:53
because it probably needs to ripen for about two hours.
20:57
The best I can recall.
20:59
But let me tell y'all something.
21:00
It's work every bit of that two hour wait.
21:05
So it's gonna be a while before I get back to the ice cream,
21:09
but I will see ya before this day's over.
21:13
Okay, y'all, the ice cream completely quit churning.
21:20
So, look at this.
21:24
Now this is my least favorite part,
21:28
is taking that blade out.
21:35
And I wanna make sure I get salt in our ice cream.
21:40
So here we go. Here we go.
21:47
Oh, look at it.
21:49
Oh, oh, oh, oh!
21:51
Let's see, I don't wanna disturb it.
21:57
I swear, I don't wanna disturb it.
22:00
Oh my goodness.
22:03
I don't know if I can even get that out, Eddie.
22:05
I don't think I'm strong enough.
22:07
Why don't we just pick around the paddle?
22:11
So this is real important, y'all,
22:13
that you have that little plug right there.
22:18
Now let's find our hole.
22:22
And it's right here.
22:23
You can see, I filled that ice cream churn up
22:28
just perfect with ice cream, Eddie.
22:32
'Cause it swelled to the very top.
22:36
Ooh, and that is some cold, cold water coming out of there.
22:41
So we wanna drain as much of that water off as we can.
22:48
Gotta make sure I got the hole turned the right way.
23:06
That looks pretty good.
23:07
So I'm gonna, now, this is our second box of salt, y'all.
23:16
Our second box.
23:22
All right, come on, you little devil.
23:28
I'm gonna put another good coat of salt on it.
23:33
And then this is the second 10-pound bag of ice, y'all.
23:39
So you will need 20 pounds of ice to make your ice cream.
23:52
Okay.
23:54
Now some more salt.
24:03
All right, so I'm gonna reach down in here
24:04
and get that salted ice that I had to knock off.
24:14
Okay.
24:19
So now we've got that packed real good.
24:22
And I told you that my mama
24:26
used a rug with a rubber backing,
24:29
a clean rug that was rubber backed.
24:32
So I'm just looking for anything that I can wrap over this
24:38
to keep it as cool as we can.
24:44
And we don't take a newspaper.
24:46
So I don't even have newspapers.
24:49
Okay, that's pretty, pretty dadgum good.
24:54
Okay, I'm still gonna look for one other something.
24:58
So, I'll check this in about an hour and a half maybe,
25:05
(Paula laughs) but it looks so delicious.
25:08
I'm just gonna be sorry that I didn't take the effort
25:11
to take that paddle out,
25:14
but that's all right.
25:16
Here's your spoon.
25:19
Oh, please, to the ice cream gods.
25:25
It is so frozen.
25:29
Oh!
25:32
My momma and daddy would be so proud.
25:35
Here, Eddie, get you a spoon.
25:40
Let's go.
25:41
Oh, look, look.
25:48
Gonna slap me now or later?
25:51
(Paula laughs)
25:52
- [Eddie] That almond with the peach is so good.
25:55
- [Paula] It just makes it, doesn't it?
25:58
Theresa!
26:01
- [Theresa] Coming!
26:02
- [Paula] Grab you a spoon!
26:03
- [Theresa] I'll bring a spoon!
26:05
(Paula laughs)
26:09
Don't eat without me!
26:11
- That is the hardest homemade ice cream I've ever had.
26:17
'Cause usually, come on.
26:20
Oh, you got you two spoons.
26:21
- [Theresa] I brought, oh, you already have a spoon.
26:22
- [Paula] Oh, no, I went and got Eddie one.
26:24
- [Theresa] Oh, you just didn't bring me one.
26:25
- [Paula] No, 'cause I didn't know you was coming.
26:27
- [Theresa] Oh.
26:39
Restart my heart.
26:40
(Paula laughs)
26:44
- Eddie, doesn't get as excited over food
26:46
as like me and Teresa. (Paula laughs)
26:51
- [Theresa] Oh my gosh.
26:54
- You know what?
26:55
It could-
26:56
- [Theresa] And that would be good on pound cake.
26:57
Oh my gosh.
26:58
- It could be a tad sweeter.
26:59
- [Theresa] It could be.
27:01
Now, I don't like it overly sweet, to be honest,
27:03
just because I always eat it with something else,
27:05
and the other thing is always sweet too.
27:07
- Well, normally I sweeten my fruit with a cup of sugar,
27:11
but those peaches tasted kind of sweet.
27:13
So I backed off and just use like a half a cup, I think.
27:18
But-
27:19
- [Theresa] And you could let your peaches
27:20
sit a little longer.
27:21
Like we could, like once you put your sugar-
27:23
- [Paula] Yeah, yeah.
27:25
- [Theresa] Like let 'em sit for 30 minutes to an hour.
27:26
- But honey, it's been years since I've made this.
27:30
- [Theresa] Is it as good as you remember?
27:34
Eddie, you not gonna try it?
27:36
- [Eddie] I did.
27:37
It was good.
27:38
I love the almond flavor.
27:39
- I just got a piece of ice cream salt.
27:42
Sweet and salty, I love it.
27:46
I know it.
27:47
Oh, Theresa, you gotta get a lot more than that.
27:54
- [Theresa] Oh, that's fabulous.
27:56
- Y'all, please make you some homemade ice cream.
28:01
My favorite, Eddie, still may just be plain ol' vanilla
28:06
because I can put my peaches on top of it,
28:08
or my strawberries, are chocolate syrup,
28:11
or pineapple, or banana.
28:15
Can mash up a banana with some vanilla wafers,
28:18
and I'll have an ice cream banana pudding bowl.
28:25
(Paula laughs)
28:27
All right, you wanna help me get to this kitchen
28:29
with this, Eddie?
28:31
Ooh, loving best dishes, y'all.
#Food & Drink
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