Edit: Thanks to the anonymous commenter who reminded me that I left the egg yolks out of the ingredient list. Sorry about that!
I apologize for making you wait until today for the recipe…
The peaches we’ve been buying the past month or so have been too delicious to use for anything other than pure, simple eating. That’s why when I got home from the store and all my white peaches were smashed, I didn’t cry too much. I made ice cream!
I basically tweaked my recipe for French vanilla ice cream and borrowed some ideas from a few recipes I had been perusing.
White Peach Ice Cream
6 ripe white peaches
2 cups whole milk
2 cups heavy cream
6 egg yolks
1 1/4 cups granulated sugar, divided (3/4 cup for the ice cream base, 1/2 cup for the peaches)
juice of 1 lemon
2 Tbsp. amaretto syrup (optional, I used the Monin brand, can also use 1/2-1 tsp. almond extract)
1 tsp. vanilla extract
For the peaches:
Peel the peaches and cut them into large chunks. Save the skin and pits.
Place the peaches, 1/2 cup of the sugar, lemon juice, and amaretto syrup in a saucepan. Bring to a boil, lower the heat and cook until the liquid thickens and the peaches are tender.
Puree half the peaches in a blender or food processor. Place the puree in a bowl and add the remaining half of the peaches. Cover with plastic wrap and chill until ready to use.
For the ice cream:
(For step-by-step photos on making homemade ice cream, click here.)
Place the whole milk and reserved peach skin and pits in a heavy-bottomed saucepan. Bring to a simmer. Turn off the heat and let sit for at least 30 minutes. (I actually let it sit overnight in the fridge.)
After the skin and pits have steeped in the milk long enough, strain the mixture through a fine mesh sieve into a clean bowl. Set aside until ready to use.
(Note: The milk will need to be reheated before adding to the egg/sugar mixture.)
Prepare the custard:
Beat the egg yolks and sugar together in a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, until very light in color and thick. (You could also do this by hand using a whisk.)
Reheat the strained milk until very hot–be careful not to boil it. Add the hot milk a little at a time to the eggs and sugar, stirring constantly to prevent the eggs from curdling.
Pour the mixture into a clean pan. Gently cook the custard over medium heat until it thickens and reaches a temperature of at least 160 degrees F–don’t let it exceed 180 degrees F or it will curdle.
Strain the custard through a fine mesh sieve into a clean bowl. Add the cold cream and the vanilla extract. Cover with plastic wrap and chill until very cold–at least 3 or 4 hours, preferably overnight.
Freeze the chilled custard in an ice cream maker according to manufacturer directions. Transfer the ice cream to a large freezer-proof container with a tight fitting lid. Stir the reserved peach mixture into the ice cream. Top with the lid and place in the freezer to harden for several hours before serving.
Best eaten within a week….if it lasts that long.
Might I recommend eating this ice cream with fresh peaches on top? You won’t be one bit sorry!