Peach Ice Cream

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 I apologize in advance for my photographs. My camera is being very fickle about which objects it would like to focus on and I can not anticipate its mood. I know that you know what Peach Ice Cream looks like, so you'll be o.k.

That said, this ice cream was much better than it looks, even in focus, and it looked pretty darn good. I have a love for peach ice cream about once a year in July. I used to go mad buying up UDF peach ice cream because you can only get it once a year and when it's gone, it's gone. But this year I decided to forgo a trip to UDF and make my own. I was a bit concerned that my peaches were not all that good, but in this recipe the peaches are cooked with sugar and lemon juice, and you probably know that almost any fruit is improved with cooking and sugar (except strawberries and melon -- I prefer those uncooked). They were wonderfully sweet and tender, and because I let the warm peaches sit in the cream base while they both chilled, the base tasted pretty peachy too.

The recipe came from Emily Luchetti's A Passion for Ice Cream, which I borrowed from the library but enjoyed enough to purchase. The book offers much more than ice cream recipes -- lots of yummy sauces, cookies and cakes, pies and other ice cream desserts, but so far I have only tried the straight stuff -- ice cream! I modified it just a little for expediency, but I don't think it was a major change. The base was very thick (probably due to the pectin in the fruit) and made a wonderfully creamy ice cream.

Peach Ice Cream

serves 8

Printer version

5 large ripe peaches (the recipe called for 2 pounds but I had 5 large peaches and had no idea how much they weighed -- be more precise and weigh if you like)

3/4 cup sugar, divided

large pinch kosher salt

1/t t. lemon juice

1 1/2 cup heavy cream

1/2 cup milk

Peel, pit, and chop the peaches (I cut them in a rather fine dice, but you can cut them more coarsely if you like).

Place them in a medium saucepan with 1/2 cup sugar, salt and lemon juice. Cook over medium heat, stirring frequently until jamlike in consistency, about 20 minutes. Remove from heat.

Meanwhile, combine cream, milk and remaining sugar in a medium saucepan. Cook over medium heat until liquid begins to bubble around the edges, stirring occasionally.

Transfer to a bowl and add peaches and sauce. Place bowl in a bowl of ice water and let sit for about 30 minutes or until room temp. Cover with plastic wrap and refrigerate until chilled. 

Churn in an ice cream machine according to manufacturer's instruction. Freeze until scoopable to your preference.

Source: modified from A Passion for Ice Cream


Next up: Arnold Palmer Ice

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