I didn’t expect good, ripe peaches to be available yet, but I was thrilled to find some the other day (BTW, the only way to tell is to smell them- overwhelming peachy scent= ripe and delicious), so I decided to use them to make peach ice cream. This recipe, by Curtis Aikens, was divinely creamy and peachy. It is very important to chop the peaches very finely, or they will create hard bits in the ice cream that don’t lend much flavor.
Next time, I think I will add a bit more peaches (because I love them) and perhaps puree some of them, but on the whole, it was a delicious dessert.
PEACH ICE CREAM, by Curtis Aikens
- 2 cups chopped fresh or frozen peaches, peeled if preferred
- 1 1/4 cups sugar
- 1 tablespoon lemon juice
- 2 tablespoons peach brandy
- 2 cups heavy cream
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 4 egg yolks
In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries