I have an important piece of foodie advice for you. When you visit Poland, you must eat ice cream, eat the ice cream at every opportunity. It’s just wonderful. When I tried to recreate a Polish ice cream, not too sweet, I originally worried that I could only get so close with this Lody Brzoskwiniowe (Peach Ice Cream) because I was using American dairy products.
I have nothing against American dairy, but it’s just better in Poland. I’m not sure why. Smaller farms, less commercial production process? Different grass? Happier cows? I can’t say, but I found everything from ice cream to yogurt to cream cheese to just have more flavor. The second time I made this, I followed the advice in the comments below and used grass-fed milk and cream.
What a difference! This is the taste I remember, so use grass-fed milk if you can find it.
You’ll notice a theme here, the other main ingredient is peaches, in this case from our little Desert Gold peach tree. After peach cocktails, peach barbecue sauce, and peach cake, this batch of peach ice cream finished off the harvest.
Find some yummy peaches and try Lody Brzoskwiniowe (Peach Ice Cream).
Lody Brzoskwiniowe (Peach Ice Cream)
- Prep Time: 3 hours
- Cook Time: 30 min
- Total Time: 3 hours 30 minutes
- Yield: 6 to 10 servings 1x
Smooth and creamy with a light peach flavor
- 3 eggs
- 1 1/4 cups sugar
- 1 tablespoonflour
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 1/2 cups heavy whipping cream
- 4 cups ripe peaches, peeled and diced
- 2 tablespoons bourbon or rum (optional)
- Whisk together eggs, sugar, flour, vanilla and salt until well combined
- Over medium heat, warm milk until it begins to steam, very slowly, add hot mixture to the eggs a tablespoon at a time, blending after each addition, as the cold egg mixute begins to warm, you can add a little more with each addition, but don’t rush it, you don’t want scrambled eggs
- Once it’s all combined, return to the saucepan, and over medium heat, stirring (from the bottom of the pot) constantly, cook for 15 – 20 minutes, it will be thick enough to coat the back of a spoon and you should be able to leave a clean trail by tracing your finger over the back of the spoon
- Remove from heat, cool, chill at least a couple of hours or overnight
- Puree peaches and add to custard, pour into ice cream freeze and process according to manufacturer instructions until firm, add bourbon or rum just before finished (don’t add too much, the alcohol will keep it from freezing)
- Move to the freezer for another hour or two before serving
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
This sounds great! I’ve got an ice cream maker but hardly have ever used it. The quality of milk in the U.S. is pretty bad. The cows are fed GMO soy and GMO corn and probably never see much real grass. We go out of our way to buy raw grass-fed milk and the difference is astounding. I’m glad to hear that they are still doing things the old-fashioned way in Poland.
Good tip, Laurel, I’ll see if I can find raw grass-fed milk.
It was great fun to drive through the Polish countryside with our friend who grew up in a farm in Iowa. He gave a running commentary on what the farmers were doing which seemed to be based on the crop and the equipment in the field. It was a trip down memory lane for him; he said there are so few family farms left in the US.
True, but there is a growing demand here for grass-fed beef and raw grass-fed milk. I’m glad to see it and hope that trend continues. I’ve heard that Poland still has some old-timey farming practices because they were a poor country for so long. IMHO they are in the forefront of the slow food movement because they lagged behind!
You can look for a raw milk farmer on realmilk.org It can be hard to find, but so worth it. Good luck!
Hi. I don’t have an ice cream machine. Can I just make this and put it in the freezer??
If you just freeze it as is, you’ll get very noticeable ice crystals. This website has some good techniques to make ice cream without a machine and avoid the big ice crystals. Good luck! https://handletheheat.com/how-to-make-ice-cream-without-a-machine/
I really enjoyed a dish of this ice cream. I think the smaller amount of sugar enhanced the peach flavor.
I also enjoyed the peach cocktail and the barbeque sauce.