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Author Notes: For me, summer is a time when my eyes are bigger than my stomach. At the market, I often find myself buying one (or five!) too many of whatever Summer fruit or vegetable that strikes my fancy that day. Peaches, with their beautiful smell, color, and taste are certainly
not exempt from this.
Oftentimes, when faced with a very ripe fruit, I’m hesitant to do much of anything with it, save for slicing up and enjoying the its flavors alone. But what’s the fun in that?
This ice cream is a great way of celebrating ripe, beautiful, Summer peaches. Without the heaviness of an egg custard as the base, you’re able to taste the flavors of the fruit without being weighed down by anything else.
I think it goes without saying, but this ice cream is very benefitted by quality ingredients. Because it’s designed to highlight all the flavors, you’ll want them all to be top notch. —Ty Ryavec
Serves about 12
cups heavy cream
cup whole milk
teaspoon vanilla extract
pinch of salt
very ripe peaches
- Peel and slice one of the peaches. Reserve everything but the pit (the color of the skin helps give your finished product a slight peach color.)
- In a saucepan, combine heavy cream, honey, vanilla, salt, and reserved peach. Bring to the first sign of a boil, then turn off immediately. Let peaches steep for at least an hour.
- Add whole milk to the cream mixture, and place in the refrigerator to cool. While this is cooling, peel and slice the second peach. Place in food processor and pulse until just pureed, with a few small chunks. Set aside, covered, in refrigerator.
- Strain cream mixture and pour into ice cream machine. Spin ice cream according to manufacturer's instructions, about 25 minutes. Right before the ice cream looks set (about 5 minutes before), swirl in the peach puree, using as much or as little as you like.
- Pour into an airtight container and store in the freezer. To serve, keep in refrigerator about 10 minutes before scooping to soften.