Tuesday, July 6, 2010

Peach Ice Cream

It's summertime, and several food blogs I follow have been posting ice cream recipes. I thought I'd get my ice cream maker out and throw our family's favorite recipe into the ring—peach ice cream.

To tell the truth, I'm very surprised that this is our favorite because no chocolate is involved—quite a departure for us. This ice cream is great with canned peaches, but tastes oh so fine with fresh.

I have a 1 ½ quart Cuisinart ice cream maker. For the price, it's a fantastic little ice cream maker, and makes the process very easy. If you have this type of ice cream maker where you freeze the bowl, make sure the bowl is frozen solid. I had to lower my freezer's temperature a bit. It also helps to chill the ice cream mixture before adding it into the machine.

This recipe is not just limited to peaches. Basically, any pureed fruit can be used.

Ice Cream! Ice Cream! We all scream for peach ice cream!

Peach Ice Cream

  • 1 ¼ cups sugar
  • 2 eggs*
  • 1 cup milk
  • 2 cups cream
  • 1 Tbsp. vanilla extract
  • Pinch of salt
  • 2 cups pureed peaches
Gradually add the sugar to the eggs, beating constantly. Continue beating until mixture is thick. Add milk, cream, vanilla and salt. Mix thoroughly. Chill mixture for an hour. Pour the mixture into the container of an ice cream freezer and freeze according to the manufacturer's instructions.

*If you are worried about using raw eggs, beat the eggs, sugar, and milk in a metal bowl. Place over (not in) a pan of simmering water. Stir constantly, and heat until about 160°

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