This good old fashioned homemade ice cream, with pureed fresh peaches, makes a creamy dessert that is not too sweet, but perfectly delicious. Choose peaches that are soft to the touch, but not bruised (if they are, cut out the brown areas) and smell fragrant for best results. See tip at bottom for making this all year long.
Homemade Fresh Peach Ice Cream
1 ¼ cups white sugar
1 cup milk or half and half
1 tsp. vanilla
1/8 tsp. almond extract
5-6 large, ripe peaches, peeled and chopped
1 cup whipping cream
In a large bowl, beat the eggs until thickish and lemon colored, about 5 minutes.Beat in the sugar. Stir in the milk (or half and half), vanilla and almond extract.Puree the peaches in a blender.
Stir the pureed peaches into the egg mixture.
Stir in the whipping cream.
Pour into ice cream canister.Freeze in ice cream maker according to manufacturer’s directions.
Tip: layer ice and salt, but do not get the ice and salt mixture within at least 3″ from the lid to ensure salt will not accidentally get into your ice cream.
Keep adding salt and ice as needed: Recommended ratio of salt to ice = 1 1/2 cups table salt to 6 lbs. of whole ice cubes OR 1 cup rock salt to 6 lbs. crushed ice.
Makes 2 quarts. Easily doubled or tripled. This is SCRUMPTIOUS ice cream!!!
***If you have a surplus of fresh peaches, puree 5-6 peaches and pour into a ziplock freezer baggie. Place on a cookie sheet and place in the freezer to freeze flat. Place in a larger baggie to store for a few months. When ready to use, thaw the baggie of peach puree in the refrigerator and use as directed above for fresh peach ice cream any time of the year.
Copyright Carrie Groneman, A Mother’s Shadow, 2014
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