Orchard Peach Ice Cream


Our Orchard Peach tea-infused ice cream is a total game changer! The punch of peach in this simple creamy ice cream is truly a spoonful of summer.

The Piper & Leaf blend used in this recipe (Orchard Peach) is a fruit infusion or "tisane," meaning you don’t have to worry about it oversteeping in the ice cream base as there are no actual tea leaves in it. And since there is no tea, this blend doesn’t have any caffeine, making it a great choice for everyone! Get started on your own homemade ice cream today and revel in the sweet summer taste of Orchard Peach.

 

Orchard Peach Ice Cream Recipe

This recipe makes 1 quart of ice cream and takes about 4 hours (1-2 hours of preparation + 2 hours of patience).

Ice Cream Ingredients

Recipe Instructions
  1. Mix heavy cream and whole milk into a pot and put on the stove at low heat.
  2. Once the milk mixture begins to warm, stir in the sugar until it is completely dissolved. Continue to heat the ice cream mix on low to medium heat until steaming. Do not boil!
  3. Remove from heat and add Orchard Peach loose leaf directly into the ice cream base to steep the tea. Stir thoroughly and let sit for 20 minutes.
  4. Place the ice cream mix in the fridge to continue steeping for another 40 minutes.
  5. Strain the leaves out using a fine mesh sieve. We recommend you repeat this at least twice to ensure proper straining!
  6. Turn on your ice cream maker* and pour in the ice cream mixture. Churn for at least 20 to 25 minutes or following your ice cream machine’s manufacturer's instructions.
  7. Transfer the ice cream to an airtight container and put in freezer for at least 2 hours to let set.
  8. Enjoy! This peachy-keen ice cream is a great way to beat the heat.

 
 

Jazz it up!
  • Add some crunch by sprinkling granola on top of your peach ice cream – think peach cobbler! Yum.
  • Peaches & Cream: add 1 teaspoon of vanilla extract during step 2 to give your ice cream a sweet, extra-rich flavor.

*Notes:

  • If you have more time, you can mix all ingredients together and steep the loose leaf in your ice cream base overnight in the fridge, skipping steps 1 – 4.
  • If you prefer subltle-tea (haha), you can try one of these steps for a less intense flavor:
    • Use half of the recommended tea (yield: 1 quart).
    • Double the heavy cream, whole milk and sugar quantities (yield: 2 quarts).
  • *Don't have an ice cream maker? No fear! You can still have homemade ice cream. It only takes a couple more hours and a little extra attention.
    • Follow steps 1-5 above, pour the ice cream mix into an 8-10 inch baking pan, and place it in the freezer. Every 30-45 minutes, pull out the pan and stir thoroughly with a sturdy whisk (be sure to scrape the sides & break up frozen chunks of ice cream). Then stick it back in the freezer and repeat until it reaches a good consistency!