Peach Ice Cream

Peach Ice Cream
Peach Ice Cream
It was summer when we received a letter from a reader requesting a recipe for fruit ice cream that was as lush and rich as Ruth Reichl's chocolate ice cream . The secret is to cook the fruit down to a jamlike consistency with sugar, which lowers the freezing point. We were working on our fall issues at the time, so we developed a seasonally appropriate cranberry ice cream ; we also couldn't resist taking advantage of the local peaches sitting on our countertop. Frozen peaches are a perfectly good stand-in for fresh in this case, and a scoop of peach ice cream on a slice of toasted pound cake can be a beautiful thing in the dead of winter. For the silkiest peach ice cream ever, work with the all-cream base for the cranberry ice cream .
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 to 1 1/2 quarts
American Blender Ice Cream Machine Dairy Fruit Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Frozen Dessert Peach Summer Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • Carbohydrate 19 g(6%)
  • Fat 0 g(0%)
  • Fiber 1 g(5%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(0%)
  • Sodium 0 mg(0%)
  • Calories 74

Preparation Stir peaches together with sugar and lemon juice in a bowl. While you cool the cooked custard, transfer the peaches and the liquid in the bowl to a 2-quart heavy saucepan and boil, covered, over high heat, stirring, 10 minutes, and then simmer, uncovered, stirring occasionally, 30 minutes more. Purée the hot mixture in a blender (careful!) until smooth, about 1 minute. Force it through a sieve into the custard mixture, pressing on the solids with the back of a spoon and discarding them. Cool to room temperature, stirring occasionally, about 45 minutes. Stir in 1/4 teaspoon almond extract and freeze the custard according to the cranberry ice cream directions.

Preparation Stir peaches together with sugar and lemon juice in a bowl. While you cool the cooked custard, transfer the peaches and the liquid in the bowl to a 2-quart heavy saucepan and boil, covered, over high heat, stirring, 10 minutes, and then simmer, uncovered, stirring occasionally, 30 minutes more. Purée the hot mixture in a blender (careful!) until smooth, about 1 minute. Force it through a sieve into the custard mixture, pressing on the solids with the back of a spoon and discarding them. Cool to room temperature, stirring occasionally, about 45 minutes. Stir in 1/4 teaspoon almond extract and freeze the custard according to the cranberry ice cream directions.

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