Monday, May 21, 2012


Follow Me on Pinterest
It's peach season in Arizona . . . time to create the best peach ice cream~ ever!


adapted from Dorie Greenspan's peach ice cream recipe.
Makes about 1 quart
2 pounds ripe peaches, peeled and pitted
1/4 cup honey
1 cup whole milk
1 cup heavy cream
3 large eggs
1/2 cup sugar
2 teaspoons pure vanilla extract
  • Wash and peel peaches.
  • There are 2 ways to peel peaches
    b. Blanching peaches: Fill a large pot with enough water to cover peaches. Bring the water to a boil. Using a paring knife, lightly cut a small X in the bottom of each peach. With slotted spoon or spider place peaches into boiling water for 45 seconds. Using slotted spoon, transfer the peaches to a bowl of ice water to cool.
  • Slip peach skin with your fingers or a paring knife.
  • Coarsely chop peaches into 1/2-inch chunks.
  • Place 1/2 of chopped peaches, with juice, on a sheet pan and place in the freezer.
  • Add the other 1/2 of peaches and honey to a small saucepan; bring to a boil.
  • Lower heat and cook, stirring occasionally, until the peaches are soft, about 5 minutes.
  • Puree mixture using blender or food processor. Set aside.
  • In medium heavy-bottomed saucepan, bring whole milk and cream to a boil; remove from heat.
  • Meanwhile- In a medium bowl, whisk eggs and sugar together. Continue whisking while slowly drizzling in about 1/3 of the hot milk/cream into the egg mixture. (This method is called tempering and will keep the eggs from curdling).
  • Continue whisking while adding the remaining hot liquid.
  • Pour custard back into saucepan. Cook over medium heat, stirring constantly, until custard thickens slightly and coats the back of your spoon. This will happen very quickly because the mixture is already very hot.
  • Remove saucepan from heat, and pour custard into a 2-quart glass measuring cup or clean heatproof bowl.
  • Stir in vanilla and peach puree.
  • Cover and refrigerate custard at least 4 hours and up to overnight, to allow the mixture to "age" and reach the proper chill temperature.
  • Pour custard into ice cream maker and freeze according to manufacturer's directions.
  • Break up frozen layer of peaches with a spoon and add to ice cream the last couple minutes of churning to blend.
  • Pack into covered container and place in freezer at least 2 hours, or until firm.
    • Peach-studded Just Peachy Ice Cream.
      All the creamy richness of a high fat content ice cream with only half the butterfat used in most ice cream. The secret is the wonderful pureed peach custard! This peach-studded, frozen taste-treat is sure to please the ice cream lovers in your family! Wish you would stop by for a chat and a bowl of Just Peachy . . . Over at Julie's!!!


              No comments:

              Post a Comment

              Your comments and questions are welcomed . . .