Fresh Peach Ice Cream

I am a bit melancholy this Labor Day holiday weekend. The summer seems to pass all too quickly. It has begun to cool down, my children are back in school, yet I want the carefree feeling of summer and warmth to last a little longer. I still have a surplus of peaches and I got a craving for peach ice cream this morning, so I am posting yet another ice cream recipe.

There are several steps to this recipe. You can make the peach puree and custard and let it chill for a day or two before you freeze it. The inspiration for this recipe came from the late Lee Bailey’s “Country Desserts.” His recipe calls for using the peach skin and pits in the custard. It adds a nice depth of flavor. This recipe is one that I am continually tweaking each summer. Here is the 2011 version.

Fresh Peach Ice Cream
2 c. peach puree from 6-8 ripe peaches – save pits and skin
1 Tbsp. fresh lemon juice
1-3/4 c. heavy cream
1-1/2 c. whole milk
1/8 tsp. kosher salt
1 vanilla bean
1-1/2 c. sugar
3 large egg yolks
1/2 tsp. vanilla extract
1/4-1/2 tsp. almond extract

Cut and peel peaches saving pits and skins. Place peaches in food processor and puree to make two cups peach puree. Add lemon juice to puree and cover and refrigerate. Place pits and skins in a 4 quart stockpot. Add heavy cream, milk, salt, and scraped vanilla bean seeds and pod to skins and pits. Bring to a simmer on medium heat and simmer for 20 minutes. Add sugar and cook until sugar dissolves – 3 minutes. Beat eggs, adding 1/2 c. hot cream mixture to temper the eggs. Add egg and cream mixture back into the stockpot with the peach pits and skins. Cook, stirring constantly, until custard mixture coats the back of the spoon. This should take 3-5 minutes. Remove from heat. Pour custard into a bowl and add vanilla and almond extracts. Cover with plastic wrap and chill 3-4 hours. When ready to freeze ice cream, strain the custard mixture to remove pits, skins, and vanilla bean. Add peach puree to custard. Pour into an ice cream maker and chill according to manufacturer’s instructions. Makes 6 cups.


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