Is there anything more decadent that peaches and cream? I have always loved that combination and decided to make a non-custard-base ice cream with these two classic ingredients.
What You Need
To make ice cream you need two essential things: an ice cream maker and time. Oh and space in your freezer to freeze the ice cream base!
Put 1 lb of peaches (I used frozen) and 3/4 cup sugar in a medium sauce pan. Cook over medium heat stirring regularly for about 20 minutes. Let come to room temperature and then chill overnight while the ice cream base freezes solid.
I pulsed the caramelized peaches in a food processor to break them up a little but not too much. I still wanted there to be small pieces.
While peaches are cooking heat 2 cups heavy cream and 1 cup whole milk (I couldn’t find any so I did 1/2 cup skim + 1/2 cup light cream) over medium heat.
You want to heat it until bubbles start forming around the edge. Let this happen slowly! You do not want it to boil.
Remove from heat and put through a sieve into a pourable container. Add 2 tsp of vanilla (I used vanilla bean paste) and stir in 1/4 cup sugar until dissolved. Let come to room temperature and then chill overnight.
I added a touch of Peach Flavor LorAnn Oils to the base but it is not necessary. I had it and wanted to experiment!
The next day add the base to the frozen ice cream maker and let churn around 20 minutes. Until it thickens.
Then add those beautiful peaches and let churn until just incorporated.
Eat soft right away or put into two yogurt containers for later.
Wow, this ended up being a crazy-rich dessert! Lovely though but next time I would add a pinch of salt to the base and the peaches.
I came up with a way to cut the richness a little and add even more awesome flavour. But that, my foodie friends, is another story. And recipe.
[yumprint-recipe id=’49’]Coming soon!