Homemade Peach Ice Cream: Recipe and Food Photography

Apparently we should have bought twice as many peaches when we were drove through Stonewall over Memorial Day weekend. I had big plans for homemade peach ice cream, fresh Bellinis, and just eating lots of the sweet fruit raw. Maybe we ate too many peaches before I got around to making the ice cream–can you blame us? They were so juicy and sweet! I ended up with about half the amount of peaches that I expected to use for the ice cream and none left for a refreshing Bellini, but the ice cream turned out pretty delicious anyway. And luckily, our grocery store carries Texas peaches, so I bought a few extras for pictures (and that Bellini that has been calling my name).

**Photography notes and more photos below recipe

I read a lot of peach ice cream recipes before I decided on one to (kind of) follow. It was the simplest and didn’t require any cooking. Since I know how fresh our yard eggs are, I don’t really worry about using them raw. The original recipe (allrecipes.com) called for 3.5 cups of sugar, but that seemed like an insane amount considering how sweet the peaches were. I made a few other changes that I noted.

Peach Ice Cream

-6 eggs, beaten (I used yard eggs from our Shady Acre hens:))
-3 1/2 cups sugar (I used  1  3/4 cups)
-10 fresh peaches, pitted and chopped (I think I had 9 or 10, but they must have been smaller than what the recipe used for testing)
-4 cups heavy cream
-2 cups half-and-half (I used whole milk)
-2 teaspoons vanilla extract
-3/4 teaspoon salt
-1/2 teaspoon almond extract (my addition)

  1. In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree *(my peaches only made 2.5 cups of puree) into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
  2. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.

*I ended up having to make my ice cream in two batches since my ice cream mixing bowl wouldn’t hold it all.

The ice cream is rich and delicious. I think it would have been too sweet for me if I had used the entire amount of sugar. I guess tasting the peaches for sweetness should dictate how much sugar is needed. If I had made even more peach puree, I think 1 or 1.5 cups of sugar would have been plenty. Next time, I might try less cream and more milk. But, it’s so rich, it’s not like I’m going to eat a huge portion of it, so maybe I’ll leave it alone. Tice, on the other hand, would eat the entire container if I let him!

Let me know if you try it!

Photography Notes:

Most of these shots were ISO 200;  f/1.6;  1/250 sec. They were all taken with my 50mm lens.

Below is a screen shot of all the photos I took. I ended with a few pull-back shots to show the whole set-up. Since the sun was setting, I put the table in the driveway for the best light. You can see that it’s not a very pretty area, but it still worked because of the light and the tightly cropped photos.

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2 Responses to Homemade Peach Ice Cream: Recipe and Food Photography

  1. veronica says:

    You are making me so hungry right now! Great job on the pictures! They are beautiful as always!

  2. Robyn Farmer says:

    This was delicious! And the photography is perfect as usual.

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