I know for some people its late in the season for peaches and they are already moving onto pumpkins. Well, I like to savor summer as long as possible – and I was still able to buy fresh local peaches at the market, as of yesterday. But I know that time is running out to enjoy my favorite fruit. Other than at least one peach a day in my yogurt for more than the last month – I didn’t make anything with them this year yet.
Well, I could not let summer go by without a fresh peach ice cream. Last year I made honey peach ice cream – so this year I tried this brown sugar peach ice cream. Honestly – anything with peaches is going to be delicious to me. This is rich, creamy and perfectly sweet – I’m sure you are not surprised anything with peaches and cream is going to be amazing! Enjoy!
- 4-6 ripe peaches (about 2 lbs.)
- 1/2 cup sugar
- 1 Tbsp. fresh squeezed lemon juice
- 1 1/2 cups whole milk
- 3/4 cup light brown sugar
- 3 large eggs
- 1 1/2 cups heavy cream
- 1 tsp. vanilla extract
1. Peel and slice the peaches into small pieces. Place in a medium saucepan and combine with the sugar and lemon juice. Cook for about 15 minutes on medium heat, stirring occasionally to mash up the peaches. Remove from heat and let cool to room temperature.
2. Combine the milk and 1/2 cup light brown sugar in a medium saucepan and heat on medium until bubbles form around the edges.
3. Meanwhile, whisk the eggs and remaining sugar together in a medium bowl.
4. Place the cream in a separate large bowl, with a strainer set on top.
5. Pour the hot milk into the eggs in a steady stream, whisking constantly to temper the eggs.
6. Pour the mixture back in the saucepan and place back on stove. Cook on medium-low heat, whisking constantly, until mixture thickens slightly and coats back of a spoon – it should reach 170 degrees F on an instant read thermometer.
7. Strain mixture into the cream and stir to combine and add in vanilla.
8. Chill in an ice bath until it reaches room temperature. Stir in the peaches and chill mixture in refrigerator overnight.
9. Freeze in ice cream maker per manufacturer’s instructions.
Source: Dessert First