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). 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.
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!
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.
I would add a tbs or two of coconut flour to the mix as well.
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 🍦
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.
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.
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,
I haven’t done peaches and blackberry combo. What a great idea! Thanks for the light bulb Suzanne!. 🙂
They are wonderful together. It’s my favorite pie. Thanks so much Ann.
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.
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!!
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!
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.
This looks really tasty. I really want to try the peach ice cream recipe with fresh peaches.
Thank you can’t wait for the good peaches another month and we’re good!
So beautiful, Suzanne!
Thanks so much Josette.
Mmm, these look delightful!🤗
Thank you so much!!
This is a keeper!!!
Beautiful post Suzanne. The profiterates looks great – well puffed! And the combination of peaches and blackberry sounds amazing!!
I haven’t put my hands on profiteroles before. Are they easy to try, Suzanne? Love your ice cream, temptation to me! 🙂
This sounds like such a wonderful summer dessert! Love the combination of peach and blackberry flavors!
They look fantastic, well done, great dessert 😀
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.
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
This sounds divine!