Rodelle Peachy Almond Ginger Ice Cream by Sara DeLeew

Rodelle Peachy Almond Ginger Ice Cream by Sara DeLeew

This incredible recipe was our 2013 Great American Ice Cream Challenge Grand Price Winner! It is the perfect combination of flavors that really bring the ice cream to life!

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Difficulty

easy

Yields

8 servings

Ingredients

  • 4 1/2 cups sliced peaches, separated
  • 3 tbsp fresh squeezed lemon juice
  • 2 cups whole milk
  • 1 1/4 cups heavy cream
  • 3/4 cup brown sugar, packed
  • 1/4 cup, plus 2 tbsp sugar
  • 1 whole Rodelle Vanilla Bean, sliced in half and scraped
  • 1/8 tsp almond extract
  • 2 tbsp diced candied ginger
  • 1/4 cup chopped almonds

Directions

  • In a small bowl, combine 4 cups peaches, lemon juice and 2 tbsp sugar.
  • Stir gently and allow the peaches to sit at room temperature for about 30 minutes.
  • Strain the peaches, reserving the juices.
  • In a blender or food processor, puree the drained peaches until almost smooth.
  • In a medium mixing bowl, combine milk and remaining sugars. Mix with a hand blender until sugars are dissolved, about 2 minutes.
  • Stir in heavy cream, reserved peach juice, peach puree, Rodelle Vanilla Bean scrapings, and almond extract.
  • Place mixture in your ice cream maker and churn according to your manufacturers directions for ice cream.
  • Five minutes before the ice cream is finished, dice the remaining 1/2 cup peaches and add them to your mixture, along with the candied ginger.
  • Allow machine to fold them in completely.
  • Add chopped almonds in the last minute of churning.
  • The ice cream at this point will be soft-serve consistency.
  • For a firmer ice cream, put ice-cream in a freezer safe container and freeze for at least two hours.
  • Ice cream will keep in your freezer for about a week.

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