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Cheeky Peach Ice Cream

Source of Recipe

From "Blackbird Bakery Gluten-Free" by Karen Morgan


Recipe Introduction

"In the gloaming of summer days, after the sun had set below the horizon, my mother would call out for us to meet in the backyard to help turn the crank on our ice-cream maker. Invariably, I would still be in my bathing suit from the morning swim, and the bottoms of my bare feet would be black from running through the day. My mom would descend down the stairs with a canister filled with Fredericksburg peaches and fresh cream and nestle it into the ice-cream maker. Without complaint, my brothers and sisters and I would willingly take turns cranking the machine in the near dark until it would no longer turn and the top of the canister bulged with the fruits of our labor. For the very best results, use the most fragrant peaches you can get your hands on. In Texas, the peaches that come from Fredericksburg, a little town an hour and a half outside of Austin, are legendary."

List of Ingredients

â—¦ 4 cups half-and-half
â—¦ 2 large eggs
â—¦ 5 large egg yolks
â—¦ 6 tablespoons granulated sugar, plus ¾ cup
â—¦ ½ cup packed light brown sugar
â—¦ ¼ teaspoon salt
â—¦ 1 tablespoon pure vanilla extract
â—¦ ¼ teaspoon pure almond extract
â—¦ 2 pounds fresh, ripe peaches, peeled, pitted, and chopped
â—¦ 1 cup heavy cream


Recipe

In a heavy, medium pan, heat the half-and-half over medium-low heat until bubbles form around the edges of the pan.

Meanwhile, in a medium bowl, whisk together the eggs, egg yolks, the 6 tablespoons granulated sugar, the brown sugar, and salt until silky smooth. Gradually whisk half of the hot half-and-half into the egg mixture. Return to the pan and cook over medium heat, stirring constantly, until the custard begins to thicken, about 5 minutes. Remove from the heat, pour into a large bowl, and stir in the vanilla and almond extract. Let cool and refrigerate for at least 2 hours or overnight. Pour the ¾ cup sugar over the chopped peaches in a large bowl, toss lightly, and let stand until the sugar has completely dissolved.

If you have a 2-quart ice-cream maker, pour all the chilled custard into it; if your ice-cream maker holds only 1 quart, you'll need to freeze the custard in two batches. Add the heavy cream (or ½ cup cream for a 1-quart machine) and freeze according to the manufacturer's instructions until thick but not completely frozen. Then add the peaches (or half of them, if using a 1-quart machine) and finish freezing according to the manufacturer's instructions. Freeze in an airtight container for up to one month.

Makes 2 quarts