Print Options:

Peachy Peach Ice Cream





Yields
Makes about 4 cups; 4 to 6 servings

Very ripe peaches are the flavor secret to this simple ice cream. Patti Devlin uses unpeeled peaches because she likes the flavor the skins add. Our tasters preferred the smoother texture that results from peeling the fruit. It's your choice.

Peachy Peach Ice Cream




James Carrier
 1 1/2 pounds ripe peaches
 1 1/2 tablespoons lemon juice
 2 teaspoons vanilla
  About 2/3 cup sugar
 2 cups half-and-half (light cream)
Step 1
1

Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.

Step 2
2

In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar if desired.

Step 3
3

Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.

Step 4
4

Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 232Calories from Fat 36
% Daily Value *
Total Fat 9.3g15%

Saturated Fat 5.7g29%
Cholesterol 30mg10%
Sodium 34mg2%
Total Carbohydrate 36g12%

Dietary Fiber 1.4g6%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.