|Fresh homemade peach ice cream with mint sprig from our garden.|
You'll need an ice cream maker; we have the ice cream attachment for our Kitchenaid blender.
|Kitchenaid Blender with Ice Cream Maker Attachment|
|This year's peaches weren't as good as last year's... I jumped the gun and should have waited for August.|
I adapted this ice cream recipe from "Ice Cream: Recipe of the Week" by Sally Sampson.
4 1/2 cups pitted, skinned, and dice peaches (about 7 peaches)
2 cups heavy cream (yup, ice cream is baaaaaad)
1 cup cream
4 egg yolks (large) at room temp
1 cup white sugar
Large pinch kosher salt
2 tsp fresh lemon juice
1/2 tsp vanilla extract
1 cup Marcona almonds (salted), whizzed in food processor OR
Chopped fresh mint leaves and 3 tbsp cardamom - if going this route, add a full tsp of kosher salt
Place the peaches in bowl, cover and keep at room temp for a few hours.
You'll get a consistency sort of like this. A few chunks to stumble upon in the ice cream, but mostly just puree. Cover and refrigerate.
Slowly add the warmed cream to the egg mixture, continuing to whisk. Don't go too fast or you'll risk cooking the eggs with the warm cream.
Return the mixture to the saucepan and heat until just steaming but not boiling (note: this probably doesn't kill all the bacteria; pregnant women, babies, and the elderly should avoid homemade ice cream). Once done, let the mixture reach room temp (or to hurry things along, put it in the refrigerator). Once cool enough, add the peaches, lemon juice, and vanilla and stir. Cover and refrigerate 2-3 hours or until mixture is fully chilled.
Process the ice cream in your ice cream maker, per the manufacturer's directions. If you are adding the almonds, add them just as the ice cream is coming together.
Now, if you're feeling ambitious - or if you're disappointed in your peaches - my husband agrees with me that this may be the best flavor combo we've ever found. I have to credit our friends Aaron and Rachel for originally introducing us to peach ice cream with ginger snaps, and credit Kelly for finding the best-ever recipe for Big Soft Ginger Cookies.
You don't need to make ice cream sandwiches, which involves letting the ice cream soften so you can shape it appropriately between the cookies. It's lovely as a small dish of ice cream with a cookie on the side.
|Homemade Fresh Peach Ice Cream with Ginger-Molasses Cookies.|