diy ice cream maker and bourbon peach egg-less ice cream with rice crispies



There is nothing like a peach when it is in season. Sweet, soft and  juicy, the way it is meant to be. Right now the farmer's markets here are filled with  glorious stone fruits, and not so many berries as the weeks before. Dizzying varieties of peaches and nectarines, pluots and plums. From a deep ruby red, to white and soft rose tinged. We had a fabulous time, eating our way through the samples, sweet juicy fruits making out fingers sticky and stained pink. The little monkey clutched a strawberry, completely besotted by it. He refused to eat it with the expression that clearly stated that he found it too pretty to eat. He was very upset when it slipped out of his fingers after a while. A slice of sweet, golden peach  quickly helped him forget his loss and he had no problems devouring slice after slice, like the rest of us!


A mom of two walked past carrying a basket filled with fruits that her children were gorging on, both hanging on to the handles and fruit juices around their mouth and dribbling down their chins. "This is even better than a leash!"I heard her exclaim. I agree. If you were carrying a basket of these peaches, I might follow you around too!

I had a carton of cream and inspired by my new copy of Jeni's Splendid Ice Creams at Home, I decided to make her bourbon ice cream and add some roasted peaches, to use up some of the peaches that were not as sweet as the others, which we had quickly finished.
Since I am hosting Sugar High Friday with the theme of Rice Sweets, I decided to serve the ice cream on a bed of rice crispies for a bit of crunch in lieu of a cone or wafer. Fabulous, if I may say so myself :)

Since I no longer have the ice cream maker that helped me with glorious salty caramel icecream and pistachio ice cream,  I decided to make one myself!


If you look at the popular ice cream makers you will see that all they really are is a bowl with inbuilt jel like liquid which becomes frozen so that the bowl becomes really cold, and a mixer attachment which churns the ice cream base so that it prevents ice crystals from forming and making the ice cream gritty.




The above image is from thekitchn

Instead, inspired by my friend Sarah's irresistible mango fro yo and this post in Thekitchn I used two bowls, one larger than the other ( Metal preferably), a stick blender or  handheld mixer. I filled the larger bowl with about and inch of water and kept it in the freezer for about 2-3 hours until it froze. Then I placed the smaller bowl ( actually a steel saucepan) on top of this and poured water around this bowl ( not inside the smaller bowl, just around it) and put both bowls in the freezer again until the ring of water surrounding the inner bowl froze hard ( overnight). Or you can just use a whole lot of ice cubes sprinkled with rock salt or kosher salt. The addition of salt as one of my readers pointed out, actually draws out heat as the ice melts making your ice cream mix even colder. The picture above is from thekitchn illustrating how simple this is. There you have it- a homemade ice cream maker!

Then after making the ice cream base I just poured in the smaller bowl in the freezer and beat the mixture  well once every hour for about 3 hours so that it wouldn't form ice crystals. I won't say the texture is as great as using an ice cream maker, but it comes really, really close! For another ice cream base that has more fat content like one with lots of eggs or condensed milk the results would be even smoother than this one which is mainly milk and cream.
Yes it is some more work, but not really all that much, it takes the same amount of time because even with a store bought ice cream maker you need to freeze the bowl overnight. so until I cave and buy an ice cream maker some day in the far of future, this is how I will be making ice cream at home, and I am already dizzy with the thought of so many possibilities. Summer, please don't end!

For more on how to make your own ice cream maker, click here 
----------------------------------------------------------
bourbon peach ice cream with rice crispies
Recipe adapted from Bourbon Pecan ice cream from Jeni's Splendid Ice Creams at Home By Jeni Britton

Ingredients

  • 5 peaches ( you can also use other fruits instead like strawberries, nectarines, figs, apricots, or plums)
  • 1 Tbsp unsalted butter, melted
  • 1/4 cup bourbon or liqueur of your choice ( optional but this helps to keep the ice cream soft so I recommend it)
  • 2 cups whole milk ( not low fat or skim milk)
  • 2 tbs light corn syrup ( I just use Aunt Jemima's pancake syrup since it listed corn syrup as its main ingredient!)
  • 1 1/2 oz or 3 tbs softened cream cheese (you could try using hung curd instead though I haven't tried it)
  • 1 tbs plus 1 tsp cornstarch
  • 1/2 cup sugar
  • 1/4 tsp sea salt
  • 1 1/4 cup heavy cream
  • big bag of crushed ice or ice cubes to cool the ice cream base

Special Equipment: ice-cream maker or home made ice cream maker: the two bowls and a hand held mixer.

Method:
First roast the peaches:

  • Preheat oven to 400 F
  • Slice the peaches in half, remove the seeds and place the fruits in an oven safe baking dish, tossing them with 1/4 cup sugar
  • Bake for 30 mins until they are soft and the skin looks collapsed and slightly brown and caramelized in parts.
  • Keep aside to cool and then peel away the skin.
  • Blend them in your blender/ mixie / food processor/ stick blender without adding water and keep.


Make the ice cream base:

  • In a small bowl or cup take 2 tablespoons of the milk  and sir in the cornstarch until smooth.
  • In another large bowl, mix together 1/4 tsp of salt and cream cheese with a fork. Set both aside.
  • Put the rest of the milk, corn syrup, sugar and cream in a large saucepan.
  • Place the pan over medium high heat.  When the mixture reaches a rolling boil (meaning it continues to bubble and boil even if you stir it), let it continue to boil for 4 minutes.
  • After 4 mins, remove from heat.
  • Take the cornstarch mixture and stir for one last time and then slowly pour it into the saucepan, mixing well.
  • Put the saucepan back on medium heat and bring the mixture to a boil while stirring. Boil for one minute. It should thicken a little bit in this time. Remove from heat.
  • Take a large heat proof cup or deep small bowl and place a gallon size plastic freezer bag inside(I used Ziploc brand).  Leave the top gaping open.  Also, fill your sink with some water and then pour in the bag of ice.  Place the bagged cup or bowl close by the sink.
  • Pour 1/2 cup of the milk mixture into the bowl of cream cheese and whisk until smooth.  Slowly add the rest of the liquid, and half of the peach puree and whisk, with stick blender or electric whish until well combined.
  • Reserve the other half of the peach puree.
  • Pour in the bourbon and stir well.
  • Pour all of the batter into the zip lock bag and seal top. Then immerse bag in ice bath.
  • Set the timer for 30 minutes and leave the bag immersed so the batter can get cold. After that, pour it into ice cream maker and follow manufacturers instructions.
If using the DIY ice cream maker i.e two bowls with ice covering the sides of the inner bowl, pour the cold ice cream base into the inner bowl.
Beat the mix for 10 minutes by which time it would have become frothy and cold (Tho not icy)
Now carefully put the whole assortment ( of two bowls and the ice ) into the freezer.
After an hour, the contents would have the texture somewhat like of a pudding. Mix the contents with the stick blender or electric whisk well to break up ice crystals so that the ice cream will be smooth. The kitchen recommends that you beat the mix for 5 minutes after which the ice cream will be soft serve consistency
( If you want to add in toasted nuts, chocolate chips etc, this is the time to gently mix it in with a spatula or spoon)
Remove the inner bowl and place it back in the freezer for about two hours or overnight to freeze harder like traditional ice cream.
Your homemade ice cream is ready to eat as is or go crazy with toppings!

Storing: Empty ice cream into a container, alternating the ice cream with spoonfuls of  reserved peach puree in layers for the swirly variegated look and a deeper peachy taste. Put the lid and cover ice cream with parchment paper or plastic to prevent ice crystals forming on the surface.It can be stored for upto 2 months.

Serving: You can either mix the reserved peach puree with the ice cream as I mentioned above and freeze it so that you get a swirly effect or you can pour it as a topping. I liked sprinkling on a lot of rice crispies for some crunch!
----------------------------------------------------------
This is going off to my Sugar High Friday event hosted by me Rose of Magpie's Recipes. For details on participating click here  Last date to enter is Aug 22nd!



also sending this to Susan who is hosting Veggie/Fruit a month started by Priya 

PeachLogoFinalOriginal

Verdict: This may just be the best ice cream ever! But then I always say that after trying anything from Jeni! The peach lends a subtle flavour and the bourbon totally compliments it. The texture was a little more crystal y than store bought ice cream because I didn't use an ice cream maker, but definitely, infinitely yummier ( except if that store happened to be a (Jeni's Splendid ice cream parlour in Ohio or one of these locations  including some in California Yay! where it is also available) and T,  the resident ice cream expert who introduced me to Jeni's agreed.  Seriously the joy from creating your own ice cream flavour is unmatched, and you don't even need an ice cream maker! Now you have no reason not to go and create your own, and a bounty of summer fruits to try them with too!  

47 comments:

  1. What a brilliant idea it is. Thanks so much for sharing this DIY icecream maker. Now I can't excuse myself from making icecreams.

    ReplyDelete
  2. Excellent work...A idea good for pocket...will try it..Ice cream looks very tempting..

    ReplyDelete
  3. Ice-cream looks so creamy and wonderful flavors in it dear...

    ReplyDelete
  4. Thank you girls! Do try it and let me know :) highly recommend Jeni's recipes. Really easy and so yum!

    ReplyDelete
  5. wow Rose... this is fabulous! Im flattered tht my froyo inspired you :) love the idea of keeping the bowl with ice-cream in a larger bowl of ice while beating it! thanks for the tip. Interesting addition of corn starch..

    ReplyDelete
  6. yummy and perfect ice cream...everytime i think of sticking to a diet, these recipes make me go crazy :-)

    ReplyDelete
  7. Awesome DIY work rose:-) What a great tip for us:-) Loved the texture of the ice cream..!perfectooo

    ReplyDelete
  8. Too good Rose! I have wanted to own an ice cream maker but I guess now I change my mind. This is a superb idea. The texture of the ice cream looks perfect.

    ReplyDelete
  9. Delicious ice cream to cope up with the sweet tooth. Very informative post.

    ReplyDelete
  10. Great to know that your machine-free ice cream worked out well! I don't have the space/money for one but I love the idea of making your own flavors! Loving the photos (the last, especially) and your pretty petal bowls ;p. Looks like you're having fun playing still.

    ReplyDelete
  11. Thank you Sarah, Ramya, Ramya, Rinku, San and Xiaolu! I am so glad you like the photos! grinning from ear to ear! yes, I took the camera out of the house for the first time to the farmers market :)
    haha you remember my quest for those petal bowls! tried china town, etsy and finally found them on amazon!

    ReplyDelete
  12. Ice-cream looks so creamy and wonderful flavors in it dear...

    ReplyDelete
  13. I have good experiences with using ice cubes with a generous scattering of salt. The reaction when the salt melts the ice cubes actually consumes heat, making the mix colder than mere ice cubes...

    Also, that ice cream sounds delicious!

    ReplyDelete
  14. How gorgeous is that? I'll wager it tastes as good as it looks. This is my first visit to your site, so I took some time to browse through your earlier entries. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

    ReplyDelete
  15. Thanks for that great tip flaneurgardening! Will add it to the post :)
    Thank you so much Divya and Mary! Thanks so much for visiting :)

    ReplyDelete
  16. beautiful flavors here..need some in this heat now.last year I did a roasted peach too but with rosemary and ginger in it.

    ReplyDelete
  17. mmm mmmm rosemary ginger and peach does sound WONDERFUL Soma! Thank you!

    ReplyDelete
  18. You had me at Bourbon Peach! It's totally the season. And tomorrow (the 24th) it's Peach Pie day! Are you going to celebrate?

    ReplyDelete
  19. Aaahh Peach pie! Wish I could, maybe next year!

    ReplyDelete
  20. Love the flavor of the ice cream and love it more so because its sans an ice cream maker! Thanks for sharing! :)

    ReplyDelete
  21. Loved this ice cream and thanks for the tip on DIY ice cream maker. I have still not invested in an ice cream maker so ice cream making was not possible, now thanks to you I can make some homemade ice cream before the end of summer.

    ReplyDelete
  22. haha nothing stops someone determined to eat ice cream! btw, voted for you in that sf weekly thing :)

    ReplyDelete
  23. Peaches and bourbon are a summer Southern classic. Thanks for your VFAM recipe, Magpie. I am bookmarking this - definitely want to try this method. We have an ice cream machine, and though it is nice, the texture of the finished product disappoints me (for ice cream, not ices). I have a feeling beating creates a creamier volume than churning.

    ReplyDelete
  24. Thanks so much Nags! You are a sweet heart! Thanks Deepa and Susan!
    I had an ice cream maker the Cuisinart dual canister one which I loved but decided not to keep since it was waay too big. It made very smooth ice cream. In fact this method does have some crystals compared to the ones I made with the machine. Still I think I will be using this method and not buying one unless an army moves nearby and agrees to eat all the ice cream I can make!

    ReplyDelete
  25. The salt does not "draw out the heat." It actually lowers the temperature of the ice cream below water's ordinary freezing point. With salt, the mixture can get as cold as -6 degrees Fahrenheit!

    ReplyDelete
  26. Oh my goodness! Incredible article dude! Many thanks, However I am having problems
    with your RSS. I don't understand why I cannot join it. Is there anyone else having identical RSS problems? Anybody who knows the solution will you kindly respond? Thanx!!

    Feel free to surf to my web page - backrezepte

    ReplyDelete
  27. Hello, I think your site could be having internet browser compatibility problems.
    Whenever I take a look at your blog in Safari, it looks fine however, if opening in I.
    E., it has some overlapping issues. I just wanted to give you a quick
    heads up! Aside from that, excellent blog!

    Also visit my homepage :: low carb essensplan
    Also see my web site :: brot ohne kohlenhydrate kaufen

    ReplyDelete
  28. Hmm it seems like your website ate my first comment (it was super long) so I
    guess I'll just sum it up what I wrote and say, I'm thoroughly enjoying your blog.
    I as well am an aspiring blog blogger but I'm still new to the whole thing. Do you have any tips and hints for inexperienced blog writers? I'd genuinely appreciate
    it.

    Feel free to visit my web blog; Steinzeit-Diät

    ReplyDelete
  29. Hi, i feel that i noticed you visited my blog thus i came to return the favor?
    .I'm attempting to find things to enhance my web site!I guess its adequate to make use of some of your concepts!!

    Here is my blog :: low carb welt

    ReplyDelete
  30. It's great that you are getting ideas from this post as well as from our dialogue made at this place.

    my blog; Steinzeit-Diät

    ReplyDelete
  31. Have you ever considered about adding a little bit more than just your articles?
    I mean, what you say is important and everything.
    However think of if you added some great visuals or
    video clips to give your posts more, "pop"! Your content is excellent but with pics and
    clips, this blog could certainly be one of the very best in its niche.
    Excellent blog!

    my web-site: Thai Massage

    ReplyDelete
  32. I am not sure where you are getting your information, but
    great topic. I needs to spend some time learning more or understanding more.

    Thanks for great information I was looking for this info
    for my mission.

    Here is my weblog: Steinzeit Diät Erfahrungen

    ReplyDelete
  33. It's genuinely very complex in this busy life to listen news on Television, so I only use internet for that purpose, and obtain the most up-to-date information.

    My blog post ... paleo ernährung

    ReplyDelete
  34. Fabulous, what a blog it is! This webpage gives valuable facts to us, keep
    it up.

    Feel free to visit my web-site; carbs in bread
    Also see my web page > sojamehl brot

    ReplyDelete
  35. I all the time used to read paragraph in news papers but now as I am a user of
    net therefore from now I am using net for articles, thanks to web.



    Also visit my homepage; riester rente produkte

    ReplyDelete
  36. I for all time emailed this webpage post page to all my friends, since if like to read it after that my friends will too.



    Also visit my blog ... logi brot

    ReplyDelete
  37. What's up to all, how is everything, I think every one is getting more from this web site, and your views are nice for new users.

    my blog post; wordpress installation

    ReplyDelete
  38. Spot on with this write-up, I actually think this website needs much
    more attention. I'll probably be returning to read through more, thanks for the advice!

    Also visit my web blog :: abnehmen mit paleo

    ReplyDelete
  39. I'm really impressed along with your writing abilities as well as with the structure in your blog. Is this a paid theme or did you modify it yourself? Anyway keep up the nice high quality writing, it is rare to look a great blog like this one these days..

    Also visit my weblog - steuerberater wiesbaden
    my web page - steuberater in wiesbaden

    ReplyDelete
  40. I am curious to find out what blog system you happen to be using?
    I'm having some small security issues with my latest blog and I'd like to find something more safeguarded.
    Do you have any suggestions?

    Feel free to visit my webpage - abnehemen schnell
    my webpage > wie kann ich schnell abnehmen

    ReplyDelete
  41. It's not my first time to pay a visit this web page, i am browsing this web page dailly and obtain nice data from here every day.

    Also visit my web site google indizierung

    ReplyDelete
  42. My partner and I stumbled over here by a different
    web page and thought I might check things out. I like what
    I see so now i am following you. Look forward to exploring your web page yet again.


    My blog post; wie importiere ich ein plugin in wordpress
    My site - wordpress blog

    ReplyDelete
  43. I do consider all the concepts you have presented in your post.
    They're very convincing and will definitely work. Nonetheless, the posts are too brief for beginners. May you please prolong them a little from subsequent time? Thanks for the post.

    Feel free to visit my page :: carb diet plan
    my page > vegetarisch low carb

    ReplyDelete
  44. It's the best time to make some plans for the future and it is time to be happy. I have read this post and if I could I wish to suggest you some interesting things or suggestions. Perhaps you could write next articles referring to this article. I desire to read more things about it!

    Feel free to visit my webpage :: steuerberatung in wiesbaden
    Also see my site - steuerberater unternehmensberatung

    ReplyDelete
  45. I visit every day some websites and websites to read posts, however this
    website gives quality based content.

    Here is my webpage: dune 2 einheiten
    My website - motivation langzeitarbeitslose

    ReplyDelete
  46. You actually make it appear really easy together with your presentation but I to find
    this topic to be really something which I
    believe I'd by no means understand. It kind of feels too complex and very huge for me. I am looking forward on your subsequent publish, I will attempt to get the hang of it!

    Review my blog post 4 leiner lenkmatte fliegen
    my website: hq lenkmatte symphony 2.2

    ReplyDelete

Your comments make me smile and encourage me to keep blogging! Thanks for visiting and taking time to leave me a message :)