A few months ago I bought an Ice Cream Maker. Then in an effort to start eating better and having more produce in the house I signed up for a weekly box from Washington’s Green Grocer.
So last week’s box had an abundance of donut peaches.
I knew I had a recipe for Peach Ice Cream…. so I thought…. may as well give it a go. To be honest, I thought you just through the ingredients in the maker and in an hour or so…. Ice Cream!!
Not so much. First you have to freeze the base of the make….. 6-24 hours.
The the recipe I had (at bottom) had a few step where things need to be cooled down and chilled another 6 -24 hours.
But I eventually got it all mixed and into the mixer…
Final product! Yum!
4 Large ripe peaches, peeled, then halved and chopped into chunks
1 1/2 tablespoons fresh lemon juice
1/2 cup sugar, plus 2 tblsp
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 large egg yolks
pinch of salt
1 tsp vanilla extract
Put half the peaches in a bowl, and mash slightly with a fork. Sprinkle with the lemon juice, and the 2 tblsps sugar. Toss to combine. Cover and refrigerate.
In a heavy 2 qt saucepan, combine the milk, 1 cup of the cream, and the remaining peaches. Cook over medium heat until slightly thickened, 4-5 minutes. Do not let boil. Strain through a fine mesh sieve into a bowl, pressing on the peaches with the back of a spoon. Discard the solids.
Meanwhile, combine the egg yolks, 1/2 cup sugar, salt and remaining 1/2 cup cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
Gradually whisk about 1/2 cup of the warm milk mixture, into the egg mixture until smooth. Pour the egg and milk mixtures into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through, 4-6 minutes. Do not let the custard boil. Strain through a fine mesh sieve into a bowl. Add the vanilla and stir to combine.
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard so that a skin does not form. Refrigerate until chilled, at least 3 hours, or up to 24 hours.
Pour the custard into an ice-cream maker and freeze according to directions. When nearly frozen and the consistency of thick whipped cream, add the reserved peaches. Churn or stir until just mixed. Transfer to a freezer safe container. Cover and freeze at least 6 hours or up to 3 days, before serving.
Recipe from – Williams- Sonoma Ice Cream