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Summer peach ice cream

Homemade peach ice cream
Homemade peach ice cream
Kimberley O'Dea and Google Images

Nothing says summer like the arrival of the first luscious peaches of the season. In Delaware there are several fantastic farms to pick your own fruit. The Bennett Orchards is just one that not only has delicious peaches but blueberries. Starting on August 4th, the orchard opens to "Pick Your Own" customers.

For the best ice cream, select the most fabulously fragrant, perfectly ripe peaches available. Adding just a touch of cinnamon accentuates the peach flavor without giving the ice cream a pronounced cinnamon flavor. This recipe creates about 5 cups of ice cream.

1 1/2 cups peeled and sliced very ripe yellow peaches
1 tablespoon freshly squeezed lemon juice
2/3 cup sugar, divided
3 large egg yolks
1/8 teaspoon salt
3/4 cup hot milk
1/2 cup cold milk
1/4 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
1 1/4 cups heavy whipping cream

1. In a medium bowl (use 2-quart glass measure to make pouring into the machine easier), stir together sliced peaches, lemon juice and half the sugar; let stand at room temperature for 1 hour to macerate.

2. In bottom pan of double boiler, heat 1 inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, salt and remaining sugar until well blended.

3. Gradually whisk in hot milk and cook over hot but not boiling water, stirring constantly, until mixture thickens and registers between 160 and 170°F; do not boil. Stir in cold milk.

4. With a potato masher, pastry blender or fork, mash macerated peaches until slightly chunky or completely smooth, whichever you prefer. Use blender or food processor for a super smooth puree. Stir in cinnamon.

5. Add custard to peaches, then whisk in vanilla and cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.

6. Freeze in ice cream maker according to manufacturer’s instructions.

Transfer soft ice cream to freezer-safe airtight container and place in freezer for at least 4 hours.

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