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Peachy Peach Ice Cream

Source of Recipe


Sunset, August 2001






List of Ingredients



• 1-1/2 lbs. ripe peaches
  
• 1-1/2 Tbsp lemon juice
  
• 2 tsp vanilla
  
• About 2/3 cup sugar
  
• 2 cups half-and-half
  






Instructions



1. Peel peaches, if desired, then pit and slice them. In a food processor or blender, purée two-thirds of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
   
   
2. In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar, if desired.
   
   
3. Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops. Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.
   
   Makes about 4 cups,
   4 to 6 servings.