Last month my friend Syble and I took a day trip to South Georgia on a quest for fresh fruits and vegetables to till our freezers or in Syble’s case her canner. I don’t do much canning. Pickles are about my extent of canning, but she puts up beans, peas, and tomatoes. We found just what we were looking for Silver Queen corn, cream peas, pink-eyes, butter beans, tomatoes, watermelon, Athena cantaloupes, and peaches. I love peaches and last year for some reason I did not buy any and I regretted it all year. So this year I picked up a box.
I could not resist taking some of the sweetest peaches I have ever had and churn up some peach ice cream. Now if you google the best ever peach ice cream Dorie Greenspan’s Honey Peach comes up time after time. I think every blogger in the world made this peachy goodness from her book Baking From My Home to Yours . Of course if you remember I could not make it because my ice cream maker mysteriously disappeared.
This ice cream is so creamy and luscious you will want to serve it right out of the churn as a soft serve. If you choose to freeze it and serve later before serving take it out for a few minutes to soften so the peaches are not rock hard. The recipe calls for 4 large peaches. I used what I think were 6 medium-sized peaches and I really loved the peach flavor. The puree is heavenly made with peaches and honey. Isn’t that a song? Peaches sweeter than honey??? I am going to end on that one. I have spent 1 hour googling trying to find the song. I give up! Let me know if you find it. Anyway here is the perfect peach ice cream to enjoy during the summer when peaches are at their peak. And for more great recipes from the weekend check Monday Mingle at Add A Pinch.
Honey Peach Ice Cream from Dorie Greenspan
yield 1 quart
- 6 medium peaches peeled and pitted
- 1/4 cup honey
- 1 cup whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 1/2 cup sugar
- 2 teaspoons vanilla
- To peel the peaches fill a large pot with water and bring to a boil.
- Lightly score the peach with a small x on the top. Not the end connected to the tree.
- Add the peaches to the boiling water for about 45 seconds.
- Using a slotted spoon remove peaches and place in bowl or sink with ice water.
- Remove the skin with a paring knife or your fingers. It will slide right off.
- Cut fruit away from the pit into wedges.
- Coarsely chop half the peaches into 1/2 inch chunks and put into a small saucepan. Add honey, and bring to a boil, then lower the heat cover and cook, stirring occasionally, until the peaches are soft but not mushy, about 10 minutes. Puree the mixture using a blender, food processor, or immersion blender. I love my immersion blender. Set aside.
- In a medium saucepan, bring the milk and cream to a boil.
- In a medium bowl whisk the yolks and sugar together. Still whisking drizzle about one-third of the hot liquid into the eggs and sugar. This will temper the eggs and keep them from scrambling.
- Keep whisking and pour the remainder milk into the eggs and sugar.
- Pour the mixture back into the saucepan and heat while stirring the entire time until the custard covers the back of a spoon or until heated to 170 degrees. I really like using a thermometer. It alleviates the guesswork. Go buy yourself a thermometer!
- Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or dish. Stir in puree and vanilla.
- Refrigerate the custard until chilled before churning it into ice cream.
- Scrape the custard into your ice cream maker and follow the manufacturers directions.
- While the ice cream is churning finely dice the remaining peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend.
- Pack the ice cream into a container and freeze it for at least two hours, until it is firm enough to scoop.