Peach Ice Cream Terrine

Peach Ice Cream 2Peach Ice Cream Terrine

I love peaches and usually go picking at Bishop’s Orchards in Guilford, CT every summer.  This weekend I had a new ice cream maker delivered to my house and decided to make a Peach Ice Cream Terrine.  My experiment worked and came out really well.  Turning homemade ice cream into a terrine is a nice way to present and store your hard earned dessert.


2 Cups Fresh Ripe Peaches (Pitted & Diced)

4 Tablespoons Freshly Squeezed Lemon Juice

1 1/2 Cups Sugar Divided

1 1/2 Cups Whole Milk

2 3/4 Cups Heavy Cream

1 1/2 Teaspoons Vanilla Extract

In a small size bowl combine the diced peaches with the lemon juice and 1/2 cup of the sugar.  Stir gently and allow the peaches to macerate in the juices for 2 hours.  Strain the peaches, reserving the juices.  Mash or puree half of the peaches.  In a medium size bowl combine the milk and the remaining sugar.  Use a hand mixer on a low speed for 2 minutes to combine the milk and sugar.  Stir in the heavy cream, reserved peach juice, mashed peaches and vanilla.  Turn the ice cream machine on.  Pour the mixture into the ice cream freezer bowl and let mix for 20 to 25 minutes or until thickened.  Make sure to follow your particular ice cream maker instructions.  Five minutes before mixing is completed add the reserved diced peaches and let them mix in completely.  The ice cream will have a soft and creamy texture.  Remove the freezer bowl. To make the terrine simply line an 8 cup (9x5x3 inch) loaf pan with a large sheet of plastic wrap.  Spoon the frozen ice cream into the prepared pan and cover completely with the plastic wrap.  Place into the freezer and freeze for at least 2 hours.  Remove from the freezer and place in the refrigerator for 20 to 30 minutes before serving.  This facilitates better slicing.  Slice with a sharp knife that has been dipped in hot water and then dried.  Serve on dessert plates.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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