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
Ingredients
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5
ripe Rosa peaches (save skins and pits)
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1 tablespoon
fresh lemon juice
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2 cups
heavy cream
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1 cup
whole milk
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1
vanilla bean, split and scraped
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pinch
kosher salt
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1 cup
sugar
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5
large egg yolks
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1/2 teaspoon
vanilla extract
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1/4 teaspoon
almond emulsion or extract
Directions
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Peel and chop peaches. Place in a food processor and purée until smooth.
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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.)
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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.
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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.
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Add sugar and cook 2 minutes until sugar has dissolved.
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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.
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Remove custard from heat. Place custard with pits, skins, and vanilla bean in a glass 1-quart measuring cup.
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Add vanilla and almond emulsion and stir.
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Place plastic wrap directly on custard surface and chill 3-4 hours.
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Strain custard, then add peach purée and stir.
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Freeze in an ice cream maker according to manufacturer's instructions.
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