Martha Stewart Living, July 2013


Credit: Naho Kubota

Recipe Summary

40 mins
4 hrs
Makes about 1 1/2 quarts


Ingredient Checklist


Instructions Checklist
  • Bring a medium pot of water to a boil. Meanwhile, lightly score bottom of each peach with an X, using a paring knife. Add peaches to boiling water and blanch until skin is pulling away, about 1 minute. Transfer to a bowl of ice water. When cool enough to handle, peel and pit peaches. Cut into 1/2-inch pieces.

  • Combine peaches and sugar in a medium saucepan. Cook over medium heat, stirring constantly, until just caramelized and syrupy, about 20 minutes. Let cool completely. (You should have about 1 1/4 cups.)

  • Chill a loaf pan in freezer at least 10 minutes. Freeze and churn custard base in an ice cream maker according to manufacturer's directions. Add peaches at end of churning and churn 5 more minutes; transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.


Reviews (1)

68 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 29
  • 2 star values: 9
  • 1 star values: 3
Rating: Unrated
Yummy! I'll be serving this tonight with the blackberry-raspberry hand pies! I used nectarines, added almond extract and 1/4 cup of amaretto as well as some pecans... I call it the "nutty extrovert" .