Peaches and Cream Ice Cream

A simple ice cream that tastes like fresh summer peaches at their best

Is there anything better than homemade peach ice cream in the middle of July? No, there isn't. Ripe peaches are everywhere and after putting them in salads, in tarts, and on grilled meat, it was time to make them into ice cream. This recipe starts with a traditional ice cream base and then adds in a double dose of peaches. Peeled peaches are pureed in the blender and added to the ice cream before churning (fun tip: make extra and save for bellinis) and finely diced peaches are folded into the ice cream before freezing. It makes for a strongly flavored ice cream that tastes exactly like ripe summer peaches and rich cream. The ice cream will keep in the freezer for weeks, but if your house is like mine, I doubt it will last very long.


Related Recipes:
- Blackberry Chocolate Chunk Ice Cream
- Tangelo Orange Sorbet
- Grilled Peach & Caramel Ice Cream Sundaes


Peaches and Cream Ice Cream:

• Combine 1 1/2 c. heavy cream, 1 1/2 c. whole milk, and 1 c. white sugar in a saucepan and bring to a simmer.
• In another bowl, whisk together 3 egg yolks.
• Pour 1/4 c. of the hot cream mixture into the eggs, then slowly whisk in another 1/2 c. of the cream mixture.
• Slowly whisk the egg mixture back into the simmering cream and bring back to a simmer.
• Cook for another 3-4 minutes, or until the ice cream base coats the back of a soup.
• Strain the ice cream base over a fine mesh strainer to catch any pieces of cooked egg.
• Peel and chops 3/4 lb. of ripe peaches and place in a blender. Puree the peaches until smooth.
• Stir the peach puree into the strained ice cream base and refrigerate until cold.*
• Freeze the ice cream in your ice cream maker according to manufacturer instructions.
• Once the ice cream is almost done churning, stir in 1 peeled and diced peach.
• Transfer the ice cream to a container and freeze until firm.

Serves eight-ten

*The ice cream base can stay in the fridge for a day or two before freezing.