There’s an amazing shop about 10 minutes from our house that sells homemade pies, cakes, lunches, and shakes. The peach shake is about as close to heaven on earth that you can get to around these parts. Every year we try to replicate them, which is why when I asked JGL what I should do with these peaches he said, “Peach Ice Cream!.”
We haven’t attempted the shakes yet, but straight out of the churn this ice cream was as good as any shake out there. Happy Dog-Father’s Day to JGL–I hope this ice cream helps make it extra special for you!Peach Ice Cream Adapted from Gourmet, June 2008 by Ruth Cousineau 2 pounds ripe peaches
2 teaspoon fresh lemon juice
1 cup plus 2 tablespoons sugar, divided
1 1/2 tablespoons cornstarch
1 3/4 cups half and half
1 3/4 cups 2% milk* 1 TBS Powdered Milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
- Peel peaches (you can blanch them in boiling water to help loosen the skins, but the variety I had didn’t loosen very well).
- Dice peaches into 1/2 inch pieces, then toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl.
- Let macerate, covered and chilled, at least 8 hours.
- In a separate saucepan, whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar and powdered milk.
- Add half and half and milk and bring to a boil over medium heat, whisking constantly.
- Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan.
- Cook until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick).
- Strain through a fine-mesh sieve into a metal bowl and stir in extracts.
- Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.
- Transfer 2 cups peaches with slotted spoon to a bowl and then purée remaining peaches and liquid in a blender until smooth.
- Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches.
- Transfer to an airtight container and put in freezer to harden, about 2 hours. Or enjoy straight out of the churn for a soft serve texture. Either way, it is good eatin’ on this very warm Daddy’s Day!