Peach Ice Cream
A Southern-style recipe for Peach Ice Cream.
- 1 1/2 cups sugar, divided
- 3 tablespoons flour
- dash of salt
- 2 1/2 cups whole milk
- 3 large eggs
- 2 cups pureed or mashed fresh peaches, skinned removed (3-4 peaches)
- 2 cups whipping cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- fresh peaches for garnishing
Combine 1 cup sugar, flour and salt; set aside.
Heat milk in the top of a double broiler until hot. Add a small amount of milk to the sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook over medium heat, stirring occasionally, until slightly thickened. Cover and cook 10 more minutes, stirring often to prevent the custard from sticking.
Stir about 1/4 of the hot mixture into beaten eggs (bringing the eggs up to the heat of the mixture without scrambling them - 'tempering' the eggs) ; add to remaining hot mixture. Cook 1 minute, stirring constantly. Let cool.
To remove the peel from the peaches you may score (make a thin slice into the skin) the bottom of 3-4 peaches and place in a pot of boiling water for 1 minute. Remove from water and cool in a bowl of ice. The peels should start to peel back from the score marks. Peel, then mash or puree in a food processor.
Combine mashed peaches, remaining 1/2 cup sugar, whipping cream, and extracts. Stir into custard.
Pour into ice cream maker and churn until it becomes thick. Freeze according to your ice cream manufacturers directions. Garnish with fresh peaches and serve.