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PEACH ICE CREAM

FOR THE FRUIT:

(Makes about 1 quart)

1 pound (about 3 medium large) fresh ripe peaches, washed and pitted

1 ¼ cups sugar, divided

1 tablespoon fresh lemon juice

¼ teaspoon almond extract

FOR THE CUSTARD:

1 cup whole milk

3 egg yolks

2 cups heavy cream

For the fruit: Slice the peaches with the skin on; they should yield about 2 cups. Place peaches in a food processor along with ¼ cup sugar, lemon juice, and almond extract. Pulse 8 to 10 times to chop the peaches, leaving some small chunks. Set aside.

For the custard: Place about 1 cup ice cubes in a shallow metal bowl and place another metal bowl on top. Rest a fine sieve in the top bowl, and set aside. In the top of a double boiler, whisk the remaining 1 cup sugar, milk, and egg yolks until frothy. Place the pan over simmering water and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon and wisps of steam begin to form, 10 to 15 minutes. (Do not let the mixture boil or it will curdle.) Remove from heat and strain the custard into a bowl. Stir in the heavy cream, cover the custard bowl with plastic wrap, and refrigerate until very cold, 4 to 24 hours.

 To assemble the dish: Pour the custard into an ice cream maker and freeze according to the manufacturer’s directions. Halfway through the churning process, add the peaches and continue to churn as directed. Transfer to a freezer container; the ice cream will be very soft. Place the container in the freezer for 2 to 4 hours to firm up before serving.

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