Wednesday, September 13, 2017

Peach Ice Cream #recipe from author @DarylWoodGerber + book #giveaway

From Daryl

Sweet deal.  I have a book giveaway below because I want you all to know how "sweet" this recipe is.  Chime in.

What can I say? I adore peaches and they're leaving us right now. The season is over. Sob, sob.  

But wait! You can "preserve" them for a few more weeks or months. Buy what you can and peel and freeze.  I bought some at my local farmer's market a few weeks ago and knew I couldn't eat them all, so I peeled and froze 4 of them. I knew they wouldn't keep for long. I'm not a professional "freezer."  So I decided I had to use them. ASAP.

Should I want to waste them in a smoothie? I think not.

Should I test them in a peach cobbler? Nope. I shared peach cobbler with you a few weeks ago.

However, my favorite thing in the whole world is ice cream.  Next to my family and dog, of course. And I most particularly adore peach ice cream. I remember having it in Lake Tahoe when I was a girl. We would go to the local ice cream store and they had "fresh" peach ice cream. I ordered it every time. I'm sure it was just the ordinary carton kind of ice cream, but it was so yummy and I was completely "fooled."

So here you go. My favorite ice cream. "Fresh." With "fresh" frozen peaches. If you need to, use frozen peaches that you didn't freeze. It probably won't matter in the long run, as long as the peaches are sweet!


 1 ½ cups Half-and-half
1 cup sugar
1 teaspoon vanilla
4 whole large egg yolks
1 ½ cups heavy cream
2 cups peaches, peeled and chopped (can be frozen)
1 tablespoon sugar

Stir together the half-and-half and 1 cup sugar in a medium saucepan over medium-low heat. Add the vanilla and stir. Heat the mixture until it's hot but not simmering or boiling. (Takes about 8-10 minutes, so be patient.)

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. The reason you do this is to temper the egg yolks and bring them to an even temperature before adding to the saucepan.

Pour a second ladle of hot half-and-half mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon. 

Turn off the heat and add the heavy cream to the mixture and stir gently to combine. Pour the mixture into a clean bowl. Cover. Refrigerate this mixture for 2 hours, or until chilled. 

Just before you’re ready to remove the cooled mixture from the refrigerator, combine the peaches and 1 tablespoon of sugar in a blender. If desired, reserve ¼ cup chopped peaches if you want some “chunks” in your ice cream. Puree the peaches until smooth. Pour the pureed peaches into the chilled custard mixture and stir. Now add the chunks.

Now pour this mixture into your ice cream maker (I use a Cuisinart – love it!) and freeze per directions. My process takes 25 minutes.

After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm. 

As I mentioned above, I used frozen peaches – peaches I had peeled and sliced about 2 weeks ago and stored in an airtight bag. They chopped up very easily and pureed beautifully.


I'm giving away one of my currently published books to celebrate the 2 month countdown to the release of A DEADLY ÉCLAIR, the first French Bistro Mystery. So tell me, did you know I have a new series? Do you like French food? Have you ever visited Napa Valley?
Leave your email just in case you win so I can contact you. It can be "cryptic."
Ready, go!

Savor the mystery!

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

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Plus check out my website.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

                                a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order


my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.


  1. Love this peach ice cream recipe! To answer your questions: I did know that you have a new series, and I'm super excited about it. I like some French food, like Ratatouille. I visited Napa Valley many years ago.

    1. Liz, thanks for telling me. Ratatouille. I always think of the Disney movie - which I loved. LOL ~ Daryl

  2. I can't wait to try this recipe, I have a few peaches I wasn't sure what to do with since I have cobblered my family to death already. I am not sure about French food as I have not experienced real French food yet and I have not been to Napa Valley either.... bucket list! I have always worked overtime or multiple jobs, now I have kiddos(Kindergarten and 2nd grade) and recently quit working to stay home and help them with school. Probably a few years out for "adult" travel, but I plan to do it. Thank you for this fun recipe and giveaway. konecny7(at)gmail(dot)com

    1. Marci, enjoy those kiddos while they're young. What a delicious treat! ~ daryl

  3. I did not know about the new series. I love french food and have never been to Napa Valley, although many say it is a lovely place to visit; thanks for the chance to win :)
    jslbrown2009 at aol dot con

    1. Lisa, I hope you'll look for the new series when it comes out. I'm getting excited. Lots of lovely reviews. ~ Daryl

  4. I love peach ice cream and I will bet that homemade is so much better than commercial. I did know about your new series. I don't remember where I heard about it. I'm not sure if I have had French food. Yes I have been to Napa. I don't live a long ways away so it was a day trip. Beautiful country.

    1. Sue, isn't it lovely to take day trips? Mini vacations are good for the soul. ~ Daryl

  5. Thanks for the recipe. Yes, looking forward to the new series!!!! Like some French foods. Never been to Napa, but would love to visit. I do love the wines from Napa!

    1. Dee, thanks for telling me. Yes, I love Napa wines, too. I've got a number of favorites. ~ Daryl

  6. I'm excited about the new series. I love French food. I haven't been to Napa. Thanks for a chance to win! kristilewis dot lrc at gmail dot com

    1. Hi, Kristi, thanks for chiming in! ~ Daryl

    2. Kristi, you won this giveaway! I'll be contacting you. Congrats. ~ Daryl

  7. When I was very young, my grandparents had a peach tree in their yard and made peach ice cream every year for my eldest sister's birthday. Grandma made the ice cream and grandpa hand churned it (after we all took a turn). I've tried making peach ice cream over the years but it's never tasted like I remember and the recipe is long gone.

    I'm going to try this recipe and see how close it comes.


    1. Harbinger - I remember an old churn my father used. We tried and tried to make good ice cream. I'm SO excited that I found my countertop maker. What a difference. PS Hope this recipe works for you! ~ Daryl

  8. I did know that you have a new series and I love French food. I have never visited Napa Valley. I have never tasted peach ice cream but I adore peaches. Am saddened that the peaches in the supermarket tend to be under ripe and hard. I have tried to ripen them at room temp but they do not sweeten. Do you have any suggestions or tricks to ripen them?
    little lamb lst at yahoo dot com

    1. Lil, I know what you mean about the peaches not being ripe The best trick I know is to wrap them in a paper bag and let them "age" for a day or two. Something about the paper... I do like getting them from the farmer's market best. Not sure if commercial pickers simply pick them too raw. But even moderate peaches will make this ice cream. Good luck. ~ Daryl

  9. I have never visited Napa. I love French food. Your ice cream looks delectable. Your series would be enjoyable and special. saubleb(at)gmail(dot)com

    1. Traveler, so happy to hear you say that. I hope you enjoy it! I hope everyone does! LOL ~ Daryl

  10. I knew about your captivating series which interests me greatly. I have never been to Napa and I enjoy French food. Your yummy recipe is ideal for the heat now. elliotbencan(at)hotmail(dot)com

    1. Petite - I hope the series can take you "away" to a new place to enjoy it all. ~ Daryl

  11. I did know you have a new series coming out and I am eagerly awaiting the first book. I love French food, but sadly have never been to Napa Valley. We have great wineries here in the Pacific Northwest, though. aut1063(at)gmail(dot)com

    1. Autumn, I hope when you read my new book, you can virtually visit Napa. I love some of the pinots from the Northwest! ~ Daryl

  12. I still have a good amount of my Peach Truck haul in the freezer - this might Ben happening!!

  13. Oh My Yum!
    Yes, I know about the new series
    I like French food. My parents got and used The Art of French Cooking when it came out.
    I've been to Napa.
    libbydodd at comcast dot net

    1. Libby, what a great cookbook! Love it. ~ Daryl

    2. We had so many sauces with heavy cream in them that our dog got a heart murmur from the rich scraps!

  14. I do know about your new series, I love French Food, I have never been to Napa. I would love to go someday and try all the awesome wines. Thank you for the chance. Kslamonica@gmail

  15. Love peach ice cream. I haven't made any in a long time. Yes, I know about the new series! Yes, I like French food. No, never been to Napa. Some day, perhaps.