Homestyle Peach Ice Cream
This is the perfect use for soft or overripe fruit.
- Yield: Makes 1 quart
Source: Martha Stewart Living, July/August 1991
- 3 large ripe peaches, unpeeled, cut into 1-inch cubes
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 whole egg
- 1 egg yolk
- 1 cup plus 1 tablespoon heavy cream
Mix peaches, lemon juice, and 1/2 cup of the sugar in a nonreactive bowl and let sit for 2 hours to draw out the juices. Stir occasionally. Mash peaches. Add milk and vanilla. Stir and let stand for 30 minutes.
Beat the egg and egg yolk at high speed until light in color. Gradually add the remaining 1/4 cup sugar, beating until incorporated. Lower speed and add cream, then peach mixture; mix to blend. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.