Peach Ice Cream

I once heard a statistic that New Englanders consume twice the national average of ice cream. Thinking back on the amount of ice cream I ate when I was a child, I totally believe it. In our area, there were three dairies that sold homemade ice cream, as well as a Friendly's. Going to get ice cream was the thing to do on a summer evening, and even in the cold months, my friends would pack into a booth and gobble sundaes.

One of my favorite childhood flavors was peach ice cream. It was only available during the summer, when peaches were in season. That made it taste even better. One bite of this ice cream took me right back to those hot summer days.


Peach Ice Cream
From Williams-Sonoma, Ice Cream
By Mary Goodbody

4 large, ripe peaches
1 ½ Tbs fresh lemon juice
½ c sugar, plus 2 Tbs
1 ½ c whole milk
1 ½ c heavy cream
4 large egg yolks
Pinch of salt
1 tsp vanilla extract

Boil some water in a large pot. Cut a small ‘x’ on the surface of the bottom of each peach, just breaking the skin. Blanch the peaches in the boiling water for 1 minute. Lift the peaches out of the water and set them into a bowl of ice cold water. Let the peaches cool for a few minutes. The skin should peel easily away. Remove all the skin, and chop peaches into small chunks.

Put half the peaches in a bowl and mash slightly. Sprinkle with lemon juice and 2 Tbs sugar. Toss to combine. Cover and chill.

In a heavy saucepan, combine the milk, 1 c of cream, and the remaining peaches. Cook over medium heat until slightly thickened, about 4-5 minutes. Do not let the mixture boil. Strain through a fine mesh sieve into a bowl, pressing the peaches with the back of a spoon. Discard the solids.

Meanwhile, combine the egg yolks, ½ c sugar, salt, and the remaining ½ c of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve. Gradually whisk about ½ c of the warm milk mixture into the egg mixture until smooth. Pour the egg and milk mixtures into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon. Keep the custard at a low simmer until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil. Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Chill at least 3 hours or up to 24 hours.

Pour the custard into an ice-cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add the reserved peaches. Churn until just mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm.