July 24, 2010

Peach Ice Cream

DSC_3870Is there anything more delicious in the entire universe than homemade peach ice cream?  If you’ve never made it with peaches straight from the trees and fresh cream, then I encourage you to give it a try.  I found a peach ice cream recipe online and tweaked it a bit to what you see below.  Enjoy!


2 cups fresh peaches, skinned, pitted and chopped
1/4 sugar
1 tsp. lemon juice
4 egg yolks
3/4 cup sugar
1 1/2 cups whole milk (don’t skimp on this, use whole)
1 cup heavy cream (again, don’t skimp, use real cream)
1 vanilla bean, split in half or 2 tsps. pure vanilla extract (If using vanilla extract with a high amount of alcohol, the mixture may curdle a bit, it will still taste and freeze beautifully)

Add the lemon juice and 1/4 cup of sugar to the peaches and macerate for about 10 minutes. Simmer over medium heat until the peaches are soft for about 5 minutes. Let cool completely or overnight.

Whisk the egg yolks with the sugar until thick and pale. In the meantime, heat the milk, cream and vanilla bean until steam rises. Gradually temper the hot cream to the egg yolks, whisking constantly to prevent them from scrambling. Pour the mixture back into the saucepan and cook over medium heat until the cream coats the back of a spoon, 5 to 8 minutes.

Strain the cream and let cool completely.  I cooled both the peaches and the custard overnight in the refrigerator without any problems.

Stir the peaches into the custard. Churn the mixture in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm.

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