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Author Notes: Fresh peach ice cream is one of my favorite summer desserts. This recipe is made with ripe local Rosa peaches paired with Tahitian vanilla beans and a hint of almond. You save the pits and skins and use them in the custard base to help develop a more intense peach flavor. This recipe is adapted from "Lee Bailey's Country Desserts." - Judy's Culinaria
Makes 1 generous quart
- 5 ripe Rosa peaches (save skins and pits)
- 1 tablespoon fresh lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped
- pinch kosher salt
- 1 cup sugar
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond emulsion or extract
- Peel and chop peaches. Place in a food processor and purée until smooth.
- Measure out 2 cups purée and add lemon juice to it. Cover and place in the refrigerator. (You will have extra purée that you do not need for this recipe.)
- Save the pits and skins and place them in a 5-quart stockpot. Add heavy cream and milk to the skins and pits. Then scrape the vanilla seeds into the cream and add the pod. Add salt.
- Bring to a boil, uncovered on medium heat, then lower the heat and simmer 10 minutes, stirring occasionally to help infuse the cream with peachy flavor.
- Add sugar and cook 2 minutes until sugar has dissolved.
- Beat the egg yolks. Remove 1/2 c. of the hot cream mixture and whisk into the eggs to temper them. Add the eggs to the hot cream and cook 2 minutes or until the custard coats the back of a spoon.
- Remove custard from heat. Place custard with pits, skins, and vanilla bean in a glass 1-quart measuring cup.
- Add vanilla and almond emulsion and stir.
- Place plastic wrap directly on custard surface and chill 3-4 hours.
- Strain custard, then add peach purée and stir.
- Freeze in an ice cream maker according to manufacturer's instructions.
- This recipe was entered in the contest for Your Best Ice Cream