Dan and I were lucky enough to come back from Palisade, Colorado with 10 pounds of peaches. I decided to take a few before Dan could eat them all and make some peach ice cream. The last time we bought some at the store, it didn’t quite have enough peach flavor, so I was determined to make sure that the peaches were properly highlighted.
I cooked the peach custard last Sunday and stored it overnight, expecting to churn the ice cream the next day. Unfortunately, the hot water in my apartment decided to go out that night for the next three days! This led to quite a pileup of dishes in the sink, including my poor ice cream maker, which had just finished making pumpkin ice cream. When we got it clean, I was finally able to make the peach. It was definitely worth the wait, with a very strong peach flavor. You might say that it was just peachy.
This recipe makes about 2 quarts. This is almost twice as much as my ice cream maker can handle so I made two batches. The recipe is perfect for those bruised peaches that you don’t know what else to do with. You can just cut off the bruised parts and enjoy!
4 ripe peaches (about 2 lbs.), peeled and sliced into small pieces
1/2 cup granulated sugar
1 Tbsp lemon juice
1 1/2 cups 2% milk
3/4 cup light brown sugar
3 large eggs
1 1/2 cups heavy cream
1 tsp vanilla extract
1. Set up an ice bath in a large bowl, and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.
2. Place the peaches in a medium saucepan and add the 1/2 c granulated sugar and 1 T lemon juice. Cook for about 15 minutes on medium heat. Remove from heat and let cool to room temperature.
3. Combine the 1.5 c milk and 1/2 cup light brown sugar in a medium saucepan and cook over medium heat until bubbles form around the edges of the pan.
4. In a medium bowl, whisk the 3 eggs and the remaining 1/4 c brown sugar.
5. Pour the 1 1/2 c heavy cream in a large bowl and place a mesh strainer over top. Set aside.
6. Once the milk is heated, slowly pour it into the eggs in a steady stream, whisking constantly to temper the eggs.
7. Pour the mixture back into the saucepan and place it back on the stove. Cook on medium-low heat, whisking constantly, until the mixture thickens slightly and lightly coats back of a spoon.
8. Strain the milk and egg mixture into the cream and stir to combine. Add 1 t vanilla and stir until combined.
9. Chill the milk and cream mixture in an ice bath until it reaches room temperature.
10. Stir in the peaches and store the mixture in refrigerator overnight.
11. Freeze in ice cream maker per manufacturer’s instructions.
Nutritionals (1/2 cup serving) Cals: 230, Fat: 10, Carb: 39, Fiber: 1, Protein: 3