This recipe should have you making a mad dash to the nearest produce purveyor to grab another basket or two of fresh peaches before the season is done. I love this ice cream because it’s not too sweet and really lets the peaches’ natural flavour shine. You can make the peach puree ahead of time and freeze it, so whip up a few batches of that and you can enjoy a taste of summer all winter long.
- 2 cups (500 mL) peeled, finely chopped peaches (2 – 3 peaches)
- 1 1/4 cups (310 mL) sugar, divided
- 1 tablespoon (15 mL) freshly squeezed lemon juice
- 1/2 teaspoon (2.5 mL) almond extract (optional but delicious!!)
- 2 cups (500 mL) heavy cream
- 1 cup (250 mL) milk
- ½ (2.5 mL) teaspoon vanilla extract
- 4 egg yolks
- In a small pot, combine peaches, 1/2 cup (125 mL) sugar, lemon juice and almond extract (if using). Cover and let stand at room temperature for 1 – 2 hours to draw juice out of fruit.
- After standing time, bring to a boil then reduce heat and simmer for 10 minutes until peaches are soft. Pour into a clean dish, cover and refrigerate until chilled.
- In a saucepan combine 3/4 cup sugar (185 mL), heavy cream, milk and vanilla. Bring just to a boil.
- In bowl whisk egg yolks. While whisking, slowly pour in about 1 cup (250 mL) of the hot cream mixture.
- Return egg mixture to the saucepan, whisking vigorously.
- Continue to heat, stirring constantly, until the mixture comes to a boil (it will thicken as it cooks for a minute or two).
- Remove from heat, add vanilla and strain into a clean bowl.
- Cover and refrigerate until thoroughly chilled.
- Transfer the custard mixture to a prepared ice cream maker; add peach puree. Freeze according to manufacturer’s instructions.
Makes about 5 cups (1250 mL).