Peach ice cream is a treat that I always look forward to in the summer. Once we get our peaches from the peach truck, I start making ice cream (and tea, and freezing peaches, canning peaches, etc). It's a very simple process, and the reward is huge. I use a little less cream than a normal base, so it comes out somewhere between a creamy ice cream and sorbet. I hope you enjoy!
Peach Ice Cream
- 5 peaches
- 1 ½ Cups Milk
- 1 Cup Heavy cream
- 3/4 Cup Sugar
- 2 egg yolks
- ½ T Vanilla
- To peel the peaches, you can either cut away the skin of the peach, or do a boil method (similar to how you would peel a tomato.) I cut away the skin because I like making a simple syrup from the the skins (for Peach Tea or Peach Bellini.)
- To boil: bring a large pot of water to a boil. Cut an “X” on the bottom of each peach. It doesn’t have to be deep, just enough to get through the skin. Then place the peaches in the water for 2 minutes. Remove with a slotted spoon or wire basket, and immediately place in a bowl filled with ice water. Wait for a minute and then fish them out and peel away the skin.
- Add milk, sugar and cream to a pot, and bring to a slow boil. You want to see small bubbles along the sides of the pot.
- Mix egg yolk in a small bowl. Slowly add 1 cup of the hot milk to the egg mixture. Mix well. Then add the egg mixture back into the pot with the milk. This process is called tempering.
- Heat the mixture over medium low until it thickens. About 10 minutes.
- Strain mixture into a blender with the peaches. Allow to sit for 5 minutes for the liquid to somewhat cook the peaches, the blend until smooth.
- Empty into a large container and place in the fridge overnight.
- The next day, prepare you ice cream churning tool. Add you ice cream base and churn until the base for 8-10 minutes. Once it hardens into ice cream, put into the freezer for a couple hours to really set.
- That's it! Scoop out some ice cream and enjoy!