August is National Peach Month, as evidenced by the number of peaches in my CSA share each week. So this week’s post and next week’s will both be featuring these “sun soakin’ bulges” in a couple of my favorite ways. (My apologies to The Presidents of the United States of America.)
This week I’m going with this amazing ice cream. It is similar to the Apple Pie Ice Cream (and it’s Blueberry Pie variation) that I posted earlier this year. I increased the vanilla extract a bit for this version, and I omitted the vanilla bean pod altogether. I didn’t want the seeds competing visually with the peachy-creamy texture.
If you are so inclined, you can add a splash of bourbon either in addition to the vanilla extract or instead of it. Just be careful not to overdo it or your ice cream won’t freeze.
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- Pinch of salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 2 or 3 peaches (depending on size), peeled and diced
- Juice of half a lemon
- 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- Pinch of salt
- 1/4 teaspoon cinnamon
- Prepare ice cream maker according to manufacturer’s directions. This varies widely, but you’ll likely need to freeze part of it for at least 24 hours.
- Combine the milk, sugar, salt, and 1 cup of the cream in a medium saucepan.
- Place over medium heat until small bubbles just begin to appear around the edges. The mixture will be between 170ºF and 180ºF. Remove from heat.
- While mixture is heating, pour remaining cup of cream in a large bowl set in an ice water bath. Place a mesh strainer in the bowl.
- Whisk egg yolks together in a medium bowl. Temper the eggs by slowly pouring some of the heated mixture into the yolks while constantly whisking. Return the mixture and heated yolks back to the saucepan.
- Place the saucepan back over medium heat. Stir constantly until mixture thickens and coats the back of a wooden spoon or rubber spatula. The mixture should be between 170ºF and 175ºF. Don’t go over 180ºF or you’ll overcook the eggs.
- Pour the mixture through the strainer set in the bowl of cream. Add the vanilla extract and continue stirring until the mixture is cool.
- Place mixture in the refrigerator for several hours or overnight.
- Meanwhile prepare the peach mixture.
- Combine all ingredients in a small sauce pan over medium-low heat.
- Continue cooking and stirring until peaches just begin to soften and the juices thicken.
- Transfer mixture to a covered container and refrigerate along with the ice cream mixture.
- Pour the chilled ice cream mixture into your ice cream maker per the manufacturer’s instructions. Mine has an opening at the top, so I can start the motor before pouring. This reduces the amount that gets stuck to the sides before it’s churned.
- Let the mixture churn until nearly at the desired consistency. Again, this will vary by machine, but mine takes about 20 to 25 minutes to reach this stage.
- Add the peach mixture and continue churning just until incorporated.
- Enjoy the ice cream straight from the machine (it will be a bit soft), or transfer to an airtight container and freeze for several hours for a firmer ice cream.