In my last Daring Baker’s post – I mentioned that I made a batch of honey peach ice cream that was so delicious the recipe deserved its own post. As I’ve mentioned before – peaches are my favorite fruit – and I am doing everything I can to preserve and savor them while they last. I actually just stocked up on what is likely my last stash of fresh peaches for the year. Luckily I have several recipes still on my list to use them in before they are gone – so I can enjoy them for a while longer. :)
One of the things on that list is another batch of this ice cream. Honey compliments the flavor of peaches so perfectly. I don’t like hunks of frozen peach in my ice cream – so I adjusted the original recipe to just use pureed peaches. I think it actually brings the peach flavor to the forefront – and with some sliced fresh peaches on top and some whipped cream – this ice cream just screams summertime. Enjoy!
- 3-4 ripe peaches (about 2 pounds total), peeled and pitted
- 1/4 cup honey
- 1 cup heavy cream
- 1 cup whole milk
- 3 large egg yolks
- 1/2 cup sugar
- 2 tsp. vanilla extract
1. Coarsely chop the peaches into 1/2 inch chunks and place in a saucepan. Add honey and bring to a boil, then lower the heat and cover the pan, stirring occasionally, until the peaches are soft – about 10 minutes.
2. Place the peach/honey mixture into a food processor or blender and puree. Set aside to cool.
3. Bring the milk and cream to a boil in a medium saucepan.
4. In a medium bowl, whisk the yolks and sugar together until well blended and slightly thickened. While whisking, drizzle in about 1/3 of the milk/cream mixture in order temper the yolks. Then pour back into the sauce pan.
5. Continue to cook over medium heat, stirring without stopping, until the custard thickens and coats the back of a spoon. The custard should reach 170 degrees, but not exceed 180 degrees.
6. Pour into clean bowl and combine with the peach puree and vanilla.
7. Refrigerate until well chilled before churning into ice cream.
8. Churn according to manufacturers instructions.
Source: slightly adapted from Baking from my home to yours, Dorie Greenspan