You can expect a whole lotta peach recipes coming out of TVFGI kitchen in the next few weeks. I’m in the throes of peach lust. I know you are too. We’ll wallow in it together for a while, shall we?
I’ve made a bunch of ice creams on the blog so far, and I’m not slowing down in the least. Ice cream making is just plain fun It is so easy, and I get such a rush looking down into the bowl of that ice cream machine as it cranks away. I love how you can dip a spoon in as it churns and make last minute adjustments to your formula. Whether you have kids or not, an ice cream machine is magical, and a summer must have. Even if you’re counting calories there are so many sorbets, frozen yogurts, and other creative and healthy ways to go.
Fruit ice creams are some of my favorites, but they can be a little tricky. There is so much water in fruit, and when that water freezes it gets icy, so it can be a challenge to get fruit flavor into ice cream without negatively affecting the texture. As a result, fruit ice cream is generally fairly mild…mostly creamy, with a hint of fruit. Unless you want to do a sorbet, that’s pretty much what you get. That’s why I like to use pure extracts. With real extracts, (not flavorings or anything artificial), you get a really nice burst of extra flavor, and sometimes, that’s just what you need. You probably won’t find peach extract in your local store, but luckily you can buy it online. While you’re at it, stock up on a few others, like lemon and orange. I use mine all year round, and I always make use of them for holiday baking.
The buttermilk adds a really nice subtle tang to the ice cream, and contrary to what you might think, buttermilk is low in fat and calories, and super healthy.
What You Will Need
- 1 1/4 lb fresh ripe peaches (about 5)
- 1 Tbsp lemon juice
- 1 cup buttermilk
- 1/2 tsp peach extract (or substitute vanilla or almond extract)
- 1 1/2 cups heavy cream
- 2/3 cups sugar
- 4 egg yolks
- Peel and give the peaches a rough cut. I like to use a serrated peeler to do the job, the small sharp 'teeth' make easy peeling of soft ripe peaches. Put the peaches into a food processor and process until smooth.
- Blend the buttermilk, peaches, lemon juice and extract together and set the bowl in the refrigerator.
- Whisk together the egg yolks in another bowl
- Stir together the cream and the sugar in a small saucepan, and heat just until it's too hot to hold your finger in. Drizzle a little of the hot cream, maybe about 1/2 cup, into the egg yolks, while whisking briskly,
- Then slowly pour the egg yolk mixture into the hot cream, whisking constantly. Put the pan back on the heat and cook, stirring constantly, until it thickens and coats the back of a spoon. Don't bring it all the way to a boil.
- Let the custard cool just a little bit, and then pour it through a mesh strainer into the buttermilk and peach mixture. I like to set the bowl in another bowl full of ice to cool the mixture down more quickly.
- Once it has cooled, cover and set the ice cream mix in the refrigerator to chill completely.
- Process the mixture according to your ice cream maker's instructions.
While it is tempting to add big chunks of peach to the ice cream, they will get icy hard when the ice cream freezes, so I advise against it.
Check out the slideshow to see some of my other ice cream creations.
Check out Ice Cream To Try Before You Die!
*This post is in association with Foodie.com