Velvety smooth and tangy-sweet, this homemade ice cream is bursting with the flavor of ripe peaches.
Transform that bounty of juicysummer peachesinto this homemade peach ice cream.
A peach-infused custard is then processed in your ice cream maker until creamy and frozen.
Credit: Karla Conrad
Should you have leftover peach ice cream, drop scoops into glasses of cold lemon-lime soda for a fantasticfloat.
Transform this ice cream into an incredible dessert by adding toppings or serving with other homemade items.
Scoop over slices of freshfruit pies,crisps, or cobblers, or serve with warmblondiesoroatmeal cookies.
Cover and process or blend until smooth.
Measure 2 cups of the peach puree for the ice cream; cover and chill.
Measure and set aside 2 tablespoons of the peach puree for the Chocolate-Peach Sauce (if using).
Cover and chill any remaining puree for another use.
In a large saucepan combine half-and-half and sugar.
Cook and stir over medium heat until sugar is dissolved.
Gradually stir about half of the hot mixture into the egg yolks.
Add yolk mixture to cream mixture in saucepan.
Transfer to a large bowl; stir in vanilla.
Cover and chill for 4 to 24 hours.
Stir in the 2 cups chilled peach puree.
Freeze mixture in a 4- or 5-quart ice cream freezer according to the manufacturer’s directions.
Transfer to a freezer-safe container, cover, and freeze at least 4 hours or until firm.
If desired, serve ice cream with Chocolate-Peach Sauce.
In a small saucepan bring half-and-half just to boiling.
Turn off heat and stir in semisweet chocolate.
Stir until the chocolate is melted.
Stir in reserved peach puree and peach liqueur.
Makes about 1-1/2 cups sauce.
Place a piece of parchment paper directly on the surface to help prevent ice crystals from forming.
If grainy, your ice cream may be over-churned.
double-check to churn as directed when using your ice cream machine.
2,000 calories a day is used for general nutrition advice.
