Summer offers so many delicious treats – grilled hot dogs (I like ‘em charred), piled-high burgers (with a tomato slab, of course), buttered corn, cold watermelon and, of course, stone fruits — I especially look forward to these (namely, peaches, plums, nectarines and cherries) because they’re in peak season, bursting with flavor. I’m sure at least once in your life you’ve grabbed a fresh peach and, after biting into it, realized it was so juicy you had to eat it over the kitchen sink because the juice was running down your arm! Yup – that’s what I’m talking about. Delicious.
I bought some peaches at my local market this week and, while they’re not Georgia peaches (i.e., the ‘gold standard’), they’re from California and are sweet and juicy. I’ve been enjoying them over the kitchen sink, but decided I’d do something a little decadent, and even put my new piece of kitchen equipment into action. A few weeks ago, I bought a Cuisinart ice cream maker – I call it my ‘COVID-19-make-myself-feel-better’ gift. Since then, I’ve made several batches, in the name of research for the blog, of course 🙂
Fresh Peach Ice Cream
- 2 c. Ripe peaches, peeled & chopped (about 2 large peaches)
- 1 c. Granulated sugar, divided
- 1 tsp. Fresh lemon juice
- 2 c. Heavy cream
- 1 c. Whole milk
- 1/8 tsp. Kosher or sea salt
- 1/2 tsp. Vanilla extract
- Peel and chop the peaches into small pieces. Add to a mixing bowl, along with 1/2 cup sugar and lemon juice. Stir to combine, then allow to sit at room temperature ~15 minutes.
- When the peaches look nice and juicy, puree them using an immersion blender, food processor or stand-up blender (or simply mash well with a big fork, but be sure not to leave large chunks).
- In an easy-to-pour bowl, add cream, milk, salt, vanilla and remaining 1/2 cup of sugar. Stir so the sugar and salt dissolve. Add peach puree to the cream and stir well.
- Prepare your ice cream maker, depending on the equipment you have. Pour cream mixture into the bowl of the machine and follow your equipment's directions. For an electric machine, mine took about 25 minutes to get to the soft but sturdy stage. When done, transfer it to a metal loaf pan (see Note), tap it on the counter to remove air bubbles, cover with plastic wrap, and place in the freezer for about 3 hours.
- When ready to serve, scoop and enjoy!