My husband has been making homemade ice-cream since he was 5 years old, at first alongside his grandfather and father. Since that time, he has perfected his ice-cream into delicious, creamy yumminess! Fresh fruit ice-cream is one of his favorites, and he almost always whips up a batch of his Peachy Peach Ice-Cream every summer when peaches are in season.
Rule #1: do NOT use milk. He uses all heavy cream and 1/2 and 1/2 creating a rich, creamy, smooth ice-cream.
Rule #2: Use cooked peaches or peach jam. You can use fresh peach jam, or chopped fresh peaches cooked to boiling in their own juice in a sauce pan. The cooked peaches will not freeze into "frozen peach ice-cubes" in the ice-cream, but raw fruit will.
1 quart heavy cream
1 pint half and half
1 pint chopped peaches with juice (cooked to boiling in their own juice - or fresh peach jam)
4 farm fresh eggs
2 cups sugar
1 tbls. lemon juice
1 vanilla bean, cut and beans scraped out
2 Tbls. vanilla extract
Whisk 4 eggs; add 1/2 cup sugar and whisk again until all sugar (add sugar 1/2 cup at a time until all 2 cups are in bowl) is blended in. Add half and half to egg mixture and whisk thoroughly.
Pour mixture into a large saucepan and heat over low heat, stirring often until mixture is lukewarm (110-120 degrees).
Remove from heat, cover and cool in your refrigerator one hour.
In a separate bowl combine heavy cream, lemon juice, vanilla bean and vanilla extract, whisking to blend. Add peaches to heavy cream mixture and whisk until blended; stir in egg mixture and blend thoroughly with a whisk.
Pour into ice-cream maker and churn following manufacturer directions.
Yield: 2 generous quarts.
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