Peach Ice Cream

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Ingredients:

2 cups chopped fresh peaches,

    peeled

1 1/4 cup sugar

1 tablespoon lemon juice

2 cups heavy cream

1 cup milk

1/2 teaspoon vanilla extract

4 egg yolks

Preparation:

In a bowl, combine peaches, 1/2 cup sugar, and lemon juice.  Purée in a blender.  Cover and refrigerate for 2 to 3 hours or overnight. 

In a saucepan, combine 3/4 cup sugar, heavy cream, milk and vanilla.  Bring just to a boil.  In a bowl, whisk egg yolks.  While whisking, stream in about 1/3 cup of the warm cream mixture until eggs get warmed.  Then stream warm eggs into cream mixture while whisking.  Return cream to heat and stir constantly until it returns to boil.  Mixture will thicken as it returns to a boil.  Remove from heat and strain into a bowl set over ice to chill or just refrigerate several hours or overnight until cold.

Combine peach purée and cream then transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.

Serving Suggestion:

Does anyone really need a serving suggestion for ice cream?  Well, if you do, here's one.  Grab a spoon and dig in!

Variation:

You can use fresh strawberries or raspberries instead.

Homemade Ice Cream

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Ingredients:

3 cups sugar

5 eggs, well beaten

3 Tbs. vanilla

8 cups Half and Half or Heavy Cream

Preparation:

Beat eggs with sugar until thick and light yellow color. Mix in vanilla and cream. Freeze in ice cream freezer until hard.

Serving Suggestion:

The more cream you add, the softer the ice cream will remain.

Variation:

Banana Nut Ice Cream: Add 2 mashed bananas and 1 cup chopped pecans just before freezing.

Strawberry Ice Cream: Add 2 cups puréed strawberries.

Peach Ice Cream: Add 2 cups puréed peaches.

History:

Originally, we cooked the mixture before freezing but adapted the recipe to eliminate the cooking. The cooked variety has a slight cornstarch flavor. If you are concerned about the uncooked eggs, mix 3 tablespoons cornstarch in the sugar. Heat the cream in a saucepan. Gradually add the sugar and cornstarch mixture. Gradually whisk in the eggs and whisk constantly until mixture comes to a boil and thickens. Remove from heat and add vanilla. Cool completely then freeze in ice cream freezer.