This summer holiday weekend I made peach ice cream. I promised to share an ice cream recipe with a dear friend’s son who is a budding home cook. Or maybe he’ll blossom into a professional chef – he’s still young and exploring his many talents. So, for Jeff, here is my peachy ice cream creation:
2 hours in advance, in a small bowl combine:
3 cups fresh peaches; peeled, pitted, thinly sliced (approx. 4 peaches);
1/2 cup sugar;
1 Tbs orange juice;
2 Tbs fresh lemon juice (juice 1 lemon).
Let peaches macerate. When it’s time to mix the ice cream, strain peaches and reserve peach juice. Mash half the peaches to mix in the ice cream mix, and reserve half to add in later.
In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.
2 cups heavy cream;
1/2 peaches, mashed;
Reserved peach juice;
1 tsp Tahitian vanilla.
Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.
This is so creamy and sweet! Dreamy! Happy summer!
Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.