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Peach Ice Cream

While this ice cream is just as good on its own, it also makes memorable peach ice-cream sandwiches when layered between ginger-scented cookies. An inexpensive hand-cranked ice cream maker is all you need.

  • yield: Makes 6 cups

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Ingredients

  • 5 large ripe peaches (about 2 pounds)
  • 4 teaspoons freshly squeezed lemon juice
  • 1 3/4 cups sugar
  • 2 tablespoons peach schnapps
  • 2 1/4 cups milk
  • 2 2/3 cups heavy cream
  • 8 large egg yolks
  • 1 pinch of salt
  • 1 teaspoon pure vanilla extract

Directions

  1. Step 1

    Bring a large saucepan of water to a boil. Meanwhile, prepare an ice-water bath; set aside. Place peaches in boiling water for 1 to 2 minutes; remove with a slotted spoon, and cool in ice-water bath.

  2. Step 2

    Peel and pit peaches, reserving skin and pits. Slice each peach into 10 wedges, place in a nonreactive saucepan, and stir in lemon juice and 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until peaches are tender and liquid has thickened slightly, 10 to 15 minutes. Let cool.

  3. Step 3

    Stir peach schnapps into peach mixture. Transfer to the bowl of a food processor, and pulse to a chunky puree, 10 to 15 pulses; set aside.

  4. Step 4

    In a large saucepan set over high heat, bring milk, cream, peach skins, and pits to a boil. Reduce heat to medium low; simmer 5 minutes. Cover, and let stand 15 minutes.

  5. Step 5

    Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine egg yolks, salt, remaining sugar, and vanilla. Beat at medium-high speed until mixture is thick and pale yellow, about 3 minutes.

  6. Step 6

    Strain milk mixture into egg mixture; discard solids. Beat at low speed to combine. Cook over low heat, stirring, until mixture coats the back of a wooden spoon, 3 to 5 minutes. Pass through a sieve into a bowl set in ice-water bath. When chilled, stir in peach puree. Freeze in an ice-cream maker according to manufacturer's instructions, in two batches if necessary. Store in an airtight plastic container in the freezer for up to 1 week.

Source
Martha Stewart Living, July/August 1995

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