We have a great farm stand around the corner from us, and this time of year we revel in fresh sweet corn and ripe tomatoes. They also always have the best peaches which they import from various places. The ones they have right now are from Pennsylvania, and they are juicy and ripe. I love peaches, but have stopped buying them in the grocery store, because they are either hard as a rock or mealy in texture. If you have good peaches available, I recommend making peach ice cream. This recipe is easy. No eggs, you don’t have to make a custard, and you don’t have to peel the peaches. The ice cream tastes like summer. You will need an ice cream machine.
Ingredients
5 ripe peaches pitted but skins left on
1 and 1/2 cup granulated sugar, divided
2 tsp fresh lemon juice
A pinch of salt
2 cups heavy cream
1 cup whole milk
1 tsp real vanilla
1 Tbs Grand Marnier (optional but good)
Recipe
Put your ice cream maker’s freezing bowl in the freezer at least 24 hours before making the ice cream.
Wash your peaches, pit them and cut into small pieces or slices. Put them in a medium sized bowl with a cup of the sugar, the lemon juice and salt and let them macerate at room temperature for at least 30 minutes and up to an hour.
Meanwhile, put your heavy cream and milk in a medium sauce pan, add the vanilla, and cook on medium low heat for a few minutes to melt the sugar, stirring constantly. Remove from heat and let cool.
When the peaches are done macerating, strain any juice and add it to the cream mixture. Place the preach pieces in a blender (or food processor) and pulse. You want something close to puree, but not quite, so that some small pieces remain. When it looks right to you, pour the peaches into the cream mixture and stir to mix. Put it in the refrigerator for several hours. You want it cold when it goes in the ice cream machine.
When it time to make the ice cream, put your mix into the machine’s bowl and start it up. It typically takes 15 to 20 minutes to make ice cream. Follow the instructions for your machine.
Don’t over churn or you’ll get ice crystals. If you use Grand Marnier, add it with a few minutes to go. If you add it earlier it will lower the freezing point, and your ice cream will not harden.
When it’s done it will be like soft serve ice cream. If you want it firmer put it in a container and put it in the freezer for 2 hours, or up to 6 hours. Serve and enjoy!
(Photos by R. L. Floyd, 2024)
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