Honey Peach Cardamon Ice Cream
posted in: Other SweetsRecipes

You know what would be really swell?

If my entire house packed and moved itself over to my new house, that would be swell.

I’m waiting for that contraption to be invented… maybe that’s why I haven’t even started packing my house yet…. and we begin moving this weekend.

Pshaaa…. details.  Who needs them?! It’s all good….please slap me if I ever say that in real life, thanks.

Want to know something that really is all good?

Ice cream…. which is two words by the way, never can seem to remember that.

More specifically, Honey Cardamon Peach Ice Cream.

We bought a whole grocery bag full of bruised peaches at the farmers market for $1.  What a deal, right?

They were perfect for ice cream, and if you haven’t had peaches from the South than you’ve really never had a peach.  They are incredible. I used to hate peaches; I have converted.

For this recipe you obviously need an ice cream maker, but please do not fret.  For a kitchen gadget, they are pretty well priced.  This is the one we have.

The recipe itself if very straight forward: chop, simmer, blend, cool, and freeze. There is a bit more than that, but you get the general idea.

Honey Peach Cardamon Ice Cream


  • 4-5 large ripe peaches (about 2 pounds), peeled and pitted
  • 1/4 cup honey
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 large egg yolks
  • 1/2 cup sugar
  • 2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cardamon

Chop the peaches into 1/2-inch chunks, and toss 1/2 of chopped peaches into a small saucepan. Add the honey and bring to a boil. Once boiling lower the heat, cover and cook, stirring occasionally, until the peaches are soft but not mushy, about 10 minutes. Puree the mixture using a blender, food processor or immersion blender. Set aside.

In a medium saucepan, bring the milk and cream to a simmer.  Meanwhile, in a medium bowl, whisk together the yolks and sugar.

While whisking, very slowly drizzle in about one third of the hot milk mixture to temper the eggs so they won’t curdle. Still whisking, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. You should be able to run you finger down the back of the spoon without any of the custard running into the track made from you finger. Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla, peach puree, and cardamon.

Chill the custard in the refrigerate before churning it into ice cream.

Pour the chilled custard into the bowl of an ice cream maker, and churn according to manufacturer’s directions. While the ice cream is churning, further dice the remaining peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend.

Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

recipe adapted from Baking: from my home to yours by Dorie Greenspan





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