With the hot weather we have been having, I have been making a lot of ice cream. My latest was a creamy rich peach ice cream recipe I found in my "USA" cookbook by Shelila Lukins. If you like peaches, you'll love this ice cream. There are two secrets that make this ice cream great. First, ripe peaches and second the custard.
Ripe peaches. How do you tell when a peach is ripe? You use your three three senses - sight, touch, and smell.
1. Look at the peaches. Do they have a great deal of yellow with just a little red coloring? If they do, they are not yet ripe.
2. Touch the peaches. Do they feel stone hard? If so, not ripe. Or try this other test - gently squeeze the peach between your thumb and third finger. Does it feel a bit soft? If yes, it is ripe.
3. Finally, smell. As you are approaching the peach bin, do you smell the sweet lingering sent the peaches have? If yes, they are ripe.
In a nutshell, you want peaches that are red with very little yellow, are a little soft, and smell sweet.
Now, back to making the ice cream. You start with fresh ripe peaches that are sliced and are tossed with lemon juice and sugar. Then you prepare a creamy custard that is cooked with the pits and peels from the peaches. At first, I wasn't too sure about this, but when I tasted the custard I knew Ms Lukins was right. The pits and peels enhanced the flavor of the custard. The custard is then cooled, strained and processed in your ice cream maker. Freeze and serve. You have an ice cream that is rich, creamy and peachy good:)
Summertime Peach Ice Cream
Shelia Lukins USA Cookbook
Special Equipment: Ice Cream Freezer
2 pounds fresh, ripe peaches
1 tablespoon fresh lemon juice
3/4 cup sugar
3 cups heavy (or whipping) cream
1 cup milk
1 tablespoon pure vanilla extract
4 large egg yolks
1. Peel, pit and slice the peaches, reserving the peels and pits. Place the peach slices in a bowl with the lemon juice and 1/4 cup of the sugar. Toss well and set aside.
2. Combine the cream, milk, remaining 1/2 cup sugar, vanilla, and reserved peach peels and pits in a heavy saucepan. Cook, stirring frequently, over medium heat until the milk is hot but not boiling and the sugar is dissolved. Remove from the heat.
3. Place the egg yolks in a small bowl and whisk to mix. Whisking constantly, slowly pour in 1 cup of the hot milk mixture and continue whisking until well combined.
4. Slowly pour the egg mixture back into the hot mixture in the saucepan, whisking constantly until smooth. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon, 6 to 8 minutes. The mixture should never boil.
5. Cool to room temperature and then strain into a bowl.
6.Puree the peaches in a food processor until smooth. Stir into the cream mixture and freeze in an ice cream maker according to the manufacturer's instructions.
Makes about 2 quarts
|Sliced peaches Ready to Puree|
|Ice Cream Making Time|
|Dish of Peach Ice Cream|