Peaches and Cream Ice Cream

in Diana's Recipe Book

Average Rating:  (total ratings: 3)

Servings: Makes 1 1/2 quarts or 10 servings

Comments: I had some beautiful fresh peaches that I had frozen earlier in the season, and thought this would be a good time for homemade "Peaches & Cream" ice cream. Try this recipe, and let me know what you think. We thought it was yummy!!....Diana

Ingredients: 5 fresh or frozen peaches (about 1 1/4 pounds) 1 cup granulated sugar (or to taste) 1 1/2 cups whole milk 1 1/2 cups heavy whipping cream Juice of 1 lemon 1 tsp. vanilla extract 1/2 vanilla bean, slit open and scrape seeds out into ice cream mixture (optional)

Instructions: In a large saucepan of boiling water, blanch the peaches for 1 minute and transfer them to a bowl of ice and water to stop the cooking process. Peel, pit, and slice the peaches in half. Puree the peaches in a blender or food processor. In a large bowl stir together the sugar, the milk, and the whipping cream, stirring until the sugar is dissolved. Stir in the peach puree, the lemon juice, vanilla extract, and the vanilla bean seeds (optional). Freeze mixture in an ice cream freezer according to manufacturer's instructions. Makes about 1 1/2 quarts or 10 servings. Note: After you have prepared the peach ice cream mixture, and BEFORE pouring it into the ice cream freezer, pour into bowl of an electric mixer, and with whisk attachment, whisk until mixture becomes creamier and has more volume. Then pour ice cream mixture into ice cream freezer and freeze according to manufacturer's instructions. This process will give your ice cream more volume when frozen. (this step is optional) Enjoy this refreshing homemade ice cream! Makes 1 1/2 quarts (10 servings). Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com

Date: September 2, 2002

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