I scream, you scream we all scream for ice cream! Doesn't matter what age you are, ice cream brings everyone together. Its cool, creamy and let's face it, down right delicious.
It's fine to indulge every now and then, but this guilt-free peach ice cream recipe, is made with low fat milk and no heavy creams.
You can create premium ice cream and elegant sorbets, with homemade all-natural ingredients in less than 20 minutes with the Donvier™ Ice Cream Maker. Freeze the Chillfast cylinder overnight, add your favorite ingredients and turn the handle occasionally — no salt, ice or electricity required!
Prep: 10 min | Cook: 20 min | Total: 30min
Little Ice Cream History.
The earliest forms of ice cream bear little resemblance to the creamy sweet stuff inside your freezer.
There are several myths about the origin of ice cream. Some say Marco Polo brought it back from his travels to the Far East. Others say that Catherine de Medici introduced it to France when she relocated to marry King Henry II. Even though both tales are romantic, it's hard to say if any of these tales are true!
In its earliest form, original consumed ice cream holds very little resemblance to the ice cream we eat today. Biblical passages refer to King Solomon enjoying cooling iced drinks during harvest season. Alexander the Great of ancient Greece loved to indulge in icy drinks flavored with honey or wine. During Nero's reign of Rome from 54 AD 68 AD, ice was harvested from nearby mountains and held in ice houses deep pits covered with straw. This practice of keeping ice in lieu of refrigeration would be common for centuries to come.
The 17th century saw ice drinks being made into frozen desserts. With the addition of sugar- and with that sorbetto was created! We more commonly know it, as sorbet today. Antonio Latini (1642 -1692), a man working for a Spanish Viceroy in Naples, is credited with being the first person to write down a recipe for sorbetto. He is also responsible for creating a milk-based sorbet, which most culinary historians consider the first official ice cream!
So you want to make your own ice cream? Follow these simple steps below. It may look intense, but we promise it's simple and easy, and you can have fresh, homemade ice cream, from start to finish in under 30 min!
Making Ice Cream with Donvier™ Ice Cream Maker:
- Remove metal Chillfast cylinder from the freezer. Place flexible plastic ring over the cylinder rim and press down piece by piece with your fingers.
- Line up the arrows on the cylinder rim and on the outer case and place chilled cylinder in case. It should fit snugly.
- Fit the bottom of the blade into the shallow hole in the cylinder.
- Pour chilled ice cream mixture into the Chillfast cylinder.
- Place lid on the cylinder, aligning the arrow on the cylinder ring with the “lock” tab on the lid.
- Lock lid by turning it counter-clockwise into position. Immediately attach handle and turn it clockwise slowly 3-4 times
- Let mixture sit for 2-3 minutes, then turn handle clockwise again 2-3 times. Repeat for 15-20 minutes, until handle is difficult to turn
- If not serving immediately, remove handle and blade and plug the lid opening with the plastic cap, which snaps into the top of the handle. Do not let children play with the cap.
- At this point, your ice cream will be soft. For harder ice cream, leave the cap on for up to 30 minutes. For hard-packed ice cream, transfer ice cream to a separate container, cover and freeze for 1 hour.
- Place leftover ice cream in a separate container and store in the freezer.
- The metal Chillfast cylinder must be completely frozen.
- Once the cylinder has been removed from the freezer, use within 10 minutes.
- For maximum volume, pre-chill ice cream mixtures.
- Make cooked mixtures at least one day ahead.
- For richer, creamier ice cream, add more cream and less milk.
No Guilt Peach Ice Cream
- 2 egg yolks.
- 1 can (28 oz.) peaches in natural syrup.
- 2 tbsp sugar.
- 1 1/2 cups low fat or skim milk.
- 1/2 cup non-fat milk powder.
- Fresh fruit, if desired
- In a food processor/blender, process peaches and syrup to a smooth puree.
- In saucepan, beat egg yolks with sugar until thick and creamy.
- Scald milk. Stir in non-fat dried milk until dissolved.
- Pour milk over eggs, stirring continually until custard thickens. Remove from heat. Cool. Make about 1 Qt/.9L.
- Add to Donvier Maker - Follow Donvier instructions above.