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Fresh Peach Ice Cream In Profiteroles With Blackberries

I am becoming more involved again at Food52, testing recipes and entering contests. This is all part and parcel of my need to challenge myself. I signed up to test a recipe for Fresh Peach Ice Cream by Chef June, it is on the list for a community pick, which is step one of the contest protocol. Chef June is an amazing cook/chef and has been a community member for a long time and her recipes are always spot on. What intrigued me about this recipe is that it has a custard base but the custard is uncooked. You should use the freshest eggs you can get your hands on and if you have compromised health or are very young or very old you may want to cook your custard. Since I don’t fall into any of those categories I gave this a go, have to be honest I hate standing over the pot cooking the custard, constantly stirring it and stressing about whether I’ve cooked it too little or too much (scrambled eggs). Β I was happy that step was eliminated. Fresh peaches are not in season yet so I had to use frozen and although they were ok they were not the same so the peachy flavor was a little absent. I can’t wait for peaches to hit the market so I can make this again as it’s a wonderful recipe.

I had some profiteroles left from my post a few weeks ago which I froze, and I thought that this would make a lovely dessert. One of my favorite pies is peach and blackberries so the blackberries were macerated in sugar and cassis and served on the side. It’s delicious and simple, yes profiteroles are really easy to make and I can attest to the fact that they freeze well. I thawed them in the oven on 200 degree’s for about 15 minutes, they were just like freshly made. When making this I again I would make the following changes, instead of 2 cups whole milk I would add 1 cup whole milk, 1 cup half and half and 1 cup heavy cream, reduce the nutmeg to 1/4 tsp/.

Fresh Peach Ice Cream

Recipe by Chef June on Food52

2 cups peaches (approximately 8 peaches) peeled and chopped, broken up retaining their juices

1 cup sugar

1/2 tsp nutmeg

Juice of half a lemon

2 extra large eggs (I used 3 large eggs)

1/8 tsp fine sea salt

1/2 tsp vanilla extract

2 cups whole milk

1 cup heavy cream

Peel the peaches, Chef June suggests blanching first by dipping the peach for 30 seconds in boiling water,(like tomatoes) the skin will come off very easily. Slice into a bowl and break the peaches up with your hands, add 1/4 cup sugar, the lemon juice and nutmeg and stir to combine. Refrigerate for about 2 hours covered stirring every so often.

After the peaches are cold drain them retaining the juices and put the peaches back in the refrigerator, also refrigerate the retained peach juice.

Meanwhile in a mixing bowl whisk or beat with hand held mixer the eggs, the remaining 3/4 cup of sugar, salt and vanilla until thick and creamy and lighter in color.

Add the milk, heavy cream and peach juice and stir to combine. Process in your ice cream maker following manufacturers directions. About 2 minutes before the ice cream is done add the peaches. Spoon into your freezer container and let sit in the freezer until it’s scoopable.


31 Comments Post a comment
  1. Peaches and blackberries are a wonderful combination. I love profiteroles, but unfortunately they’re something that’s very hard to make gluten free; 😦 Looks and sounds too delicious!

    May 11, 2017
    • I bet they would work out with GF flour, may not be exactly the same but I bet they would be close. Thank you so much.

      May 11, 2017
    • I would add a tbs or two of coconut flour to the mix as well.

      May 11, 2017
  2. hocuspocus13 #

    I have a question…

    It has to do with ice cream the topic of today’s subject and dogs

    Can we feed our dogs ice cream?

    Its one of my favorite desserts and my dog looks at me as much to say…

    Where’s mine 🐢

    I don’t mind giving her some as I do share my people food with her I just wasn’t sure if dogs can have ice cream or not 🍦

    May 11, 2017
    • Well a taste is fine but because of the sugar it’s not really good for them. Oh my Izzy loved ice cream and I always gave in and gave her a couple of spoons whenever I had it. It’s my favorite dessert and how can we look at their faces and not give them a little.

      May 11, 2017
  3. The icecream looks delicious and if some of your readers want to be safe they can buy pasteurized eggs. I love profiteroles and freeze them all the time.

    May 11, 2017
    • Yes pasteurized eggs are great and safe. I plan on making another batch of profiteroles to freeze, they make such a great quick and easy dessert. Thank you so much,

      May 11, 2017
  4. I haven’t done peaches and blackberry combo. What a great idea! Thanks for the light bulb Suzanne!. πŸ™‚

    May 11, 2017
    • They are wonderful together. It’s my favorite pie. Thanks so much Ann.

      May 11, 2017
  5. Suzanne each part of this recipe looks delicious. I’m sure it’s great now. Come peach season it will be to die for. Beautifully done, my friend. Mega hugs.

    May 11, 2017
    • Thanks Teagan, can’t wait for the good peaches, they are one of my favorite summer fruits. Thank you!! Mega hugs back to you too!!

      May 11, 2017
  6. By the time I got around to seeing that the recipes were available for testing, there were none left to test!! I still wish they ran the contests more often. The peach ice cream in profiteroles looks amazing. I’m sure they’ll taste even better when fresh peaches are available!

    May 11, 2017
    • Me too, by the time I saw it there were only two recipes left and I snagged the ice cream. Wish I had fresh peaches the frozen were not really great, not a real peachy flavor but I can imagine how good it is with the good ones. Thanks so much Kathryn.

      May 11, 2017
  7. Oh yum!!!

    May 11, 2017
  8. This looks really tasty. I really want to try the peach ice cream recipe with fresh peaches.

    May 11, 2017
    • Thank you can’t wait for the good peaches another month and we’re good!

      May 11, 2017
  9. So beautiful, Suzanne!

    May 11, 2017
  10. Baking with Soul #

    Mmm, these look delightful!πŸ€—

    May 11, 2017
  11. BigWhiskey #

    This is a keeper!!!

    May 12, 2017
  12. Beautiful post Suzanne. The profiterates looks great – well puffed! And the combination of peaches and blackberry sounds amazing!!

    May 13, 2017
  13. I haven’t put my hands on profiteroles before. Are they easy to try, Suzanne? Love your ice cream, temptation to me! πŸ™‚

    May 13, 2017
  14. This sounds like such a wonderful summer dessert! Love the combination of peach and blackberry flavors!

    May 13, 2017
  15. They look fantastic, well done, great dessert πŸ˜€

    May 14, 2017
  16. Lovely Suzanne!

    May 15, 2017
  17. I’ve been avoiding ice cream, but if I had read this before shopping, it would be in my freezer right now. The peach ice cream looks so yummy and refreshing.

    May 15, 2017
  18. Hi Suzanne– this might be the best use of “leftovers” I’ve ever seen!! And I’m glad to hear I’m not the only one who has had the custard into scrambled eggs experience– your posts are always to honest and encouraging! thanks!! xox

    May 18, 2017
  19. This sounds divine!

    July 15, 2017

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