Desserts

Fresh Peach Ice Cream
(Makes just over a litre)

The delicious results of this method are well worth the effort!

  • 3 medium ripe Peaches, peeled, pitted and cut into ½" pieces (about 2 cups)
  • ½ tsp juice from 1 lemon
  • Pinch salt
  • 1 cup plus 6 Tbsp sugar
  • 1 ¼ cups whole milk (best quality)
  • 1 ½ cups table cream
  • 6 large egg yolks
  • 1 tsp vanilla
  • 2 Tbsp vodka
  1. Stir peaches, lemon juice, salt and ½ c. sugar in saucepan; let stand 1 to 1 ½ hour until syrupy liquid accumulates and peaches soften slightly.
  2. Position sieve over medium bowl set in an ice-water bath; set aside. Heat milk, cream and ½ c. sugar over medium heat; stirring occasionally until steam appears, about 5-6 minutes. Turn off heat.
  3. Meanwhile, whisk egg yolks and remaining 6 Tbsp sugar until pale yellow. Stir half warmed milk mixture into beaten yolks until just blended. Return milk-yolk mixture to pan with remaining milk mixture. Heat milk-yolk mixture over med-low stirring constantly with wooden spoon until steam appears, foam subsides, and mixture begins to thicken. (Mixture mustn't boil or eggs will curdle.)
  4. Remove from heat and pour custard through the sieve into the bowl placed over the ice-water bath. Cool custard to room temperature, stir in vanilla, then cover and refrigerated for at least 2 hours.
  5. Meanwhile, heat softened peaches and liquid over med-high until peaches are tender, about 3-4 minutes. Transfer to bowl, stir in vodka and refrigerated until cold at least 4 hours.
  6. Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer's directions, until mixture is frozen, 25-30 minutes.
  7. Add peaches; continue to churn until combined, about 30 seconds longer.
  8. Transfer ice-cream to airtight container. Freeze until firm, about 2 hours.