Ah summer, I don’t quite know what to do with you. You’re hot and sweltering and uncomfortable. Yet I love what you give me. I guess I’ll keep you for now.
Summer usually gives us a glut of fresh fruit and so the challenge is on to figure out what to do with all of it while it’s around. Oh, I know! I know!! Make ice cream! Because summer. It’s hot. Ice cream is cold. Good plan!
Peaches blend perfectly with the smooth creaminess of dairy and of course sugar makes it all good. What helps perk up the flavor for this ice cream is the hint of almond flavor that complements the peaches perfectly.
If you don’t have an ice cream maker, you can freeze the mixture in popsicle forms. It makes a lovely ice cream pop! Since the ice cream mixture won’t be whipped in the machine, the pops will come out more firm, but that’s perfect for a popsicle. Even in a home ice cream maker your ice cream will come out much more dense than the commercial kind, so you will need to let it sit at room temperature for a few minutes to soften before serving.
Old Fashioned Peach Ice Cream Recipe
Since ice cream makers can vary in capacity, I’ve written the recipe so that you can adapt it to the volume you need. Follow your manufacturer’s instructions for the maximum volume you should use. To get the smoothest texture, you will be cooking your mixture, and will then need to let it really cool so plan ahead in terms of time!
- 1 c. whole milk
- 1 c. heavy cream
- 3 egg yolks (see my post on separating eggs, the whites can be frozen for later use!)
- 1/2 c. sugar
- 1/4 tsp. almond extract
- 1/4 tsp. cinnamon
- 2/3 c. finely pureed peaches (see my post on peeling peaches)
- pinch of salt
In a bowl put egg yolks, sugar, salt, almond extract, and half the cream. Whisk until the mixture is smooth and the sugar has dissolved some.
In a heavy sauce pot put the milk and the rest of the cream. Heat until the milk starts to form bubbles along the edge but do not allow to boil. Temper the egg mix by scooping a small amount of the warm milk mixture into the egg mixture while constantly stirring the egg mix. Continue to do this until half the milk and cream has been added to the egg mix. Return all the ingredients to the sauce pot and add the cinnamon.
At this point you are basically making a custard. Heat the egg mixture on medium heat, stirring constantly. Continue to heat until the mixture thickens to the point that it coats a spoon and leaves a trail when you run your finger through it. This should take less than 10 minutes.
Remove the pan from the heat and stir occasionally until the custard cools. Put into a bowl and cover with plastic wrap, pressing the plastic down onto the surface of the mixture. This will keep it from forming a skin. Place the custard into the refrigerator and allow to chill completely. Be patient, it will be best if you wait several hours to allow flavors to blend and the sugar to completely dissolve. Otherwise your ice cream can come out grainy and with crystals instead of a smooth texture.
After the custard is in the refrigerator, put the peach puree into a sauce pot and gently heat, stirring constantly. Cook the peaches until some of the moisture has been cooked off, about 10 minutes. This will keep the ice cream from getting ice crystals from the water in the peaches and helps to concentrate the flavor. Put the cooked peach puree into a container and chill completely.
When you are ready to make the ice cream, combine the peach puree and the custard together and freeze according to the instructions for your machine. If you are preparing ice cream pops, just mix the peach and custard together and pour them into the molds and freeze until solid.