Peach Ice Cream

A week ago, before the unseasonably cold weather set in, M and I made ice cream with the last of the season's fresh peaches. Since the weather's been in the 40's and rainy, peace ice cream seems out of place. Last Sunday, though, the sun was still shining and the weather was warm. The ice cream allowed us to carry a little bit of that through the cold week.

To start, we skinned the peaches and sliced them up, in preparation for maceration with sugar.



The peaches macerated for several hours in the refrigerator, while we set about making the custard base.



Once the custard base reached the appropriate temperature, we placed that in the refrigerator to cool. After several more hours, we removed the peaches, and blended half of them. The blended half were added to the custard, while the other half remained, to be added into the ice cream after it finished mixing in the ice cream maker.

This is what it looked like when it went into the machine



and this is what it looked like when it came out.



And here's what it looked like when we added in the chopped peaches.



Of all the ice cream we've made so far, this has been our favorite. It was creamy and sweet, yet tangy. It was the perfect conclusion to summer, and with the cold weather finally here, we're ready to transition into fall flavors.

Peach Ice Cream*

Ingredients

• 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 heavy cream
• 1 3/4 cups whole milk
• 4 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract

Directions

Cut an X in bottom of each peach, then blanch in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1/2-inch pieces. 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.

Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan. Add cream 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, stirring with a wooden spoon, just 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.

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.

*from the June 2008 edition of Gourmet magazine