I seem to have jinxed this extended summer weather by getting excited about the lack of cooler temperatures in my previous post. And even though the air is much cooler now, there are still a ton of peaches from apple picking at Lyman Orchards last weekend that I have to eat or bake. This peach and lemon ice-cream is great for wrapping up the summer. It’s quick, does not require a custard as a base, and hardly requires any active prep time.
And, of course, since I’m still in denial about the onset of pumpkin spice season, my next post will focus on making a quick peach and strawberry tart.
Recipe adapted from the Ben & Jerry’s Homemade Ice Cream and Dessert Book
- 2 cups freshly peeled ripe peaches, chopped
- 1 cup sugar
- 1 1/2 tbsp lemon juice
- 2 large eggs
- 2 cups heavy or whipping cream
- 1 cup milk
- Equipment: Ice-cream maker
- Combine the peaches, 1/2 cup sugar and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes or so. This step is very essential, so do not shorten the time – the peach juice is more likely to mix with the lemon juice the longer they stay in this mixture.
- Whisk the eggs in a mixing bowl until light and fluffy, around 2 minutes. Whisk in the remaining sugar, a little at a time. Pour in the cream and milk and whisk to blend. Finally, pour in the peach juice and blend.
- Transfer the mixture to an ice-cream maker and freeze according to the manufacturer’s instructions.
- Once the ice cream starts stiffening (around 5 minutes before it is complete), add the peaches, then continue freezing until the ice-cream is ready. The ice-cream may additionally need to be stored in the freezer in a container for about 30 minutes before it completely firms up.