Wonderful when fresh peaches are in season!!! Churning and freezing time not included. From Confident Cooking.
- Heat cream in a pan until almost boiling; remove from heat.
- Beat or whisk egg yolks, sugar and vanilla extract in a medium bowl until thick and pale; gradually add the hot cream, beating constantly; return mixture to pan; stir over low heat 5 minutes or until mixture thickens; do not let boil; pour into a bowl, place a piece of plastic wrap directly on surface to prevent skin from forming, and leave to cool.
- Peel and chop peaches into pieces; place in a food processor with lemon juice and 2 tblsps sugar and puree; stir into the custard; process in ice cream maker according to manufacturer’s instructions.
Fabulous recipe - doubles well. I used 1/2 for peach ice cream as written ( 1 t almond extract) with lottsa big soft sweet & fragrant peaches & the other 1/2 for pistachio ice cream - 2 cups crushed salted pistachios & an extra 1t kosher salt. OMG they both were fabulous! Old folks to an 8 month old were gobbling the peach - everyone in between were all over the pistachio.
Thank you for such a keeper. Will travel with our ice cream maker for ever.
This recipe is so good that I can't believe there are only two reviews! I'm giving it a five-star review. Absolutely delicious. I'd only make one small, tiny change. Instead of pureeing, I'd process leaving some peach "pieces, chunks". Personally, I like biting into a little piece of a peach now and then. And as to the person having difficulties with peeling, next time, cut the peach in half and use a sharp vegetable peeler. Works like a charm and It's take 5 minutes tops. This one's a keeper!
My hubby and I really enjoyed this ice cream. It is simply delicious! I really, really wanted to give it five stars, but just can't. It took a lot longer than I expected to make it. 12 minutes prep time is totally underestimated. To blanche, peel, chop and process the peaches alone for step 3 takes more like 30 minutes. And I don't know a better way to peel peaches then to blanche them first. Anyway, it took me 45 minutes to make this recipe, more than double the estimate, not including churning and freezing. However, it was easy to make, the directions are clear, and it is well worth the effort. Yummy!