Homemade Peach Ice Cream
Fresh peach puree transforms a vanilla-base into the perfect warm-weather treat.
- Yield: Makes 1 1/2 quarts
Source: Martha Stewart Living, July 2006
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 3 pounds peaches, peeled and sliced
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Pour custard through a medium-mesh sieve into a bowl set in ice-water bath.
Prepare peach puree by gently simmering 1/4 cup water and 3 pounds peeled, sliced peaches until softened, about 15 minutes. Puree in a food processor. Stir peach puree, fresh lemon juice, and vanilla extract into custard. Let cool completely.
Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.