Peach Ice Cream
- Ready In:
- 59mins
- Ingredients:
- 10
- Yields:
-
2 quarts
- Serves:
- 16
ingredients
- 2 lbs ripe peaches
- 2 teaspoons fresh lemon juice
- 1 cup sugar
- 2 tablespoons sugar
- 1 1⁄2 tablespoons cornstarch
- 1 3⁄4 cups heavy cream
- 1 3⁄4 cups whole milk
- 4 large egg yolks, whisked together
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 teaspoon almond extract
directions
- Cut an X in the bottom of each peach, then blanch in boiling water for 15 seconds. Transfer with a slotted spoon to an ice bath to stop the cooking. Peel peaches and cut into 1/2 inch pieces. Toss with lemon juice and 3/4 cup plus 2 Tablespoon sugar in a large bowl. Let macerate, covered and chilled, at least 8 hours.
- Whisk together cornstarch, 1/4 teaspoon salt and remaining 1/4 cup sugar in a heavy medium saucepan. Add cream and milk and bring to a boil over medium heat whisking constantly. Add yolks to in a slow stream, whisking constantly to temper, then pour mixture back into saucepan.
- Cook stirring with a wooden spoon, just until custard coats the back of the spoon and registers 170 degrees on an instant-read thermometer, 1-2 minutes (mixture will be thick). Strain through a fine-mesh sieve into a metal bowl and stir in extracts. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.
- Transfer 2 cups peaches with slotted spoon to a bowl.
- Puree remaining peaches and liquid in a blender until smooth. Add puree to custard mixture and freeze in an ice cream maker, then transfer to a bowl and stir in reserved peaches.
- Transfer to an airtight container and put in freezer to harden, about 2 hours.
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RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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