Summer is almost over but that doesn’t mean you can’t enjoy a Summertime favorite like homemade ice cream. Most people buy their ice cream in a store but did you know it’s super easy to make? When I saw this mason jar ice cream recipe on NY Time Cooking I thought, well this simplifies it even further. The best part of this recipe is all different flavors you can create. I decided on a Hot Peaches and Cream mason jar ice cream to test it out. See below for a few tips on this mason jar ice cream technique.
Attempting to make this ice cream wasn’t the disaster I thought it would be but I did have to work with it to fix. Initially the frozen cream mixture looked more like icy butter (see below) most likely due to the high fat content of the cream and ice crystals forming. I decided to let it melt then stirred again to make mixture more airy and smooth. The result was a little better and resembled the consistency of smoother, melted ice cream. While the ice cream was in freezer, I made my hot peaches mixture.
For the peaches compote, I peeled two peaches and cut into small pieces then added a whole sliced habanero, cinnamon and a little water. I love the citrusy flavor of habaneros which complements the peaches nicely. This will make about a cup of the mixture but you’ll only need a quarter cup or less to mix into the ice cream. At this point you can add whatever mix-ins you’d like to create your own flavors. I went with hot peaches because peaches are in season and peaking right now. You’ll find some sweet peaches now as well as other stone fruits. I love a good peach cobbler/crumble and plan to use the leftover mixture for a spicy peach crumble.
Here is what I learned. This mason jar ice cream is a fun thing to do and so easy a child can make it. While the flavor is delicious, the consistency isn’t as smooth as I would like. Once ice cream freezes, it becomes a hard, buttery texture that coats your mouth in an unpleasant way. I prefer it in a more melted state where the texture becomes more smooth and silky which is what I love about ice cream. The chunks of peaches and the warming heat of the habaneros is what makes this ice cream amazing. I can’t wait to use the hot peaches compote in a crumble!
Verdict? I’ll stick to making ice cream in an ice cream maker with a recipe that balances the fat content like my Spicy Chocolate S’Mores ice cream and my Coconut Ginger Ice Cream. The add-ins make the mason jar ice cream fun so give it a shot, it’s really fun making such a simple recipe. Will you try this hot peaches mason jar ice cream recipe? If not the hot peaches, what flavors will you make? By the way, you’ll get a serious arm workout in with all the shaking this recipe requires! Want more ice cream and ice pop ideas? Head over to the desserts section for a few amazing frozen treats you’ll love.
Hot Peaches & Cream Mason Jar Ice Cream
Ingredients
Basic Vanilla Ice Cream (Amelia Nierenberg)
- 1 cup heavy cream
- 1 1/2 tbsp sugar
- 1 1/2 tsp vanilla
- 1 pinch salt
Hot Peaches Compote
- 2 large peaches
- 1/4 cup sugar
- 1 dash cinnamon
Instructions
Basic Vanilla Ice Cream
- In a glass mason jar add heavy cream, sugar, vanilla, salt and seal jar.
- Shake jar for 5 minutes until mixture doubles in size. Freeze for at least 3 hrs.
Hot Peaches Compote
- Wash, peel and roughly chop peaches into small pieces and thinly slice 1 habanero.
- In a small saucepan under medium heat, bring peaches, sugar, 1/4 cup of water and cinnamon to a boil.
- Once mixture boils, lower heat and simmer peaches mixture until it thickens, about 4-5 minutes. Remove from heat and let mixture cool down completely, then store in container until ice cream is ready. Do not let mixture dry up, sauce should be thick and saucy.
Hot Peaches and Cream Ice Cream
- Remove jar from freezer and let ice cream melt a little before attempting to stir. Once it melts slightly, break up ice cream and stir.
- Fold in a couple of spoonfuls of compote and stir.
