Peach Ice Cream

Preparation info

  • Difficulty

    Easy

  • Yield about

    2 quarts

Appears in

I prefer puréed fruit in fruit ice cream, as pieces freeze and get too hard.

If you like, roughly chop or slice fresh peaches, toss them with sugar and a pinch of salt, and place them on top of the ice cream before serving. Or serve with blueberry sauce.

Ingredients

  • 8 large egg yolks
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon salt
  • cups heavy (whipping) cream
  • cups milk
  • pounds (about 14 large) ripe peaches, peeled and pitted

Method

Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Set aside.

Place the cream and milk in a heavy-bottomed saucepot and bring to a boil. Slowly whisk the milk mixture into the egg yolk mixture. Strain and then refrigerate the ice cream base until cold.

Purée the peaches in a food processor. You should have cups of purée. Whisk the peach purée into the cooled cream mixture.

Freeze according to ice cream machine manufacturer’s instructions.

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