Peach Blackberry Pie Ice Cream
Capture the essence of summer with this decadent Peach Blackberry Pie Ice Cream, a homemade frozen treat that marries fruity sweetness with indulgent creaminess. Featuring a harmonious blend of ripe peaches, juicy blackberries, and tangy lemon juice, this recipe pairs a rich custard base with swirls of fresh fruit compote and crunchy crumbles of buttery pie crust for a dessert that evokes nostalgic pie flavors in every bite. Perfectly churned for a creamy texture, it’s a crowd-pleaser ideal for backyard barbecues or an elegant summer soirée. Whether you’re craving sweet, tart, or a delightful crunch, this ice cream delivers it all in a single scoop. Easy to make and bursting with flavor, it’s destined to become your go-to summer dessert.
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Recipe Information
Ingredients
- 2 cups Peaches, peeled and diced
- 1.5 cups Blackberries
- 1 cup Granulated sugar
- 2 tablespoons Lemon juice
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 1 cup Pie crust (pre-baked and crumbled)
Instructions
In a medium saucepan over medium heat, combine the diced peaches, blackberries, 1/2 cup of the granulated sugar, and lemon juice.
Cook for 8–10 minutes, stirring occasionally, until the fruit breaks down and forms a chunky compote. Remove from heat and let the mixture cool to room temperature.
In a separate medium saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat until the mixture is steaming but not boiling.
In a heatproof bowl, whisk together the egg yolks and the remaining 1/2 cup of granulated sugar until pale and thickened.
While whisking constantly, slowly pour in 1/2 cup of the hot cream mixture to temper the eggs. Then, slowly whisk the tempered egg mixture back into the saucepan with the rest of the cream.
Cook the custard mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (approximately 5–7 minutes). Do not allow it to boil.
Remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool slightly, then chill in the refrigerator for at least 4 hours or overnight.
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions.
During the last 5 minutes of churning, add the cooled peach-blackberry compote and the crumbled pie crust, allowing them to fold into the ice cream evenly.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your Peach Blackberry Pie Ice Cream!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 33.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
