Peach Ice Cream
(American Southern frozen fruit and dairy dessert)
There's nothing like a big scoop of Georgia peach ice cream to cool down a hot summer's day. If you have an electric ice cream maker, you'll be astounded at how easy it is to make. Use fresh peaches at the peak of the season. This recipe makes enough for a crowd. For smaller batches, just scale the recipe down.
Makes 1 gallon
- Peaches, peeled, pitted and chopped -- 2 1/2 to 3 pounds (about 5 to 6 cups)
- Cream or half-and-half -- 4 cups
- Whole milk -- 3 cups
- Sugar -- 2 cups
- Vanilla -- 1 tablespoon
- Salt -- 1 teaspoon
- Puree half the peaches in a blender. Mash the rest with a potato masher or the back of a spoon.
- Whisk the remaining ingredients together to dissolve the sugar, then stir in the peaches. Chill well.
- Freeze according to your ice cream maker's instructions.
Peach Ice Cream Variations
- To Peel the Peaches: Drop the peaches in a big pot of boiling water for about 1 minute. Then drain and rinse them with cool water to stop the cooking. The peel should slip right off.
- For Even Richer Ice Cream: Beat 6 eggs together with the cream or half and half, milk, sugar, vanilla and salt until smooth. Heat in a double boiler, whisking gently until the mixture thickens. Strain through a sieve. Stir in the peaches and chill thoroughly. Process in the ice cream maker.
- Add more or less sugar according to your taste.