Fresh peach ice cream is a quintessential summer dessert. Leave the skins on to impart a lovely color and pure peach flavor to the ice cream. Citric acid, which keeps the peaches from turning brown, can be found at baking supply stores as well as next to the jars at many stores that sells canning supplies.
Peach Ice Cream
1 lb. (500 g) peaches, pitted and chopped
3⁄4 cup (6 oz./185 g) sugar
1/2 tsp. citric acid
1 1⁄4 cups (10 fl. oz./310 ml) heavy cream
6 egg yolks
1 tsp. vanilla extract
In a large bowl, combine the peaches, 1⁄2 cup (4 oz./125 g) of the sugar and the citric acid. Stir and mash the peaches gently with the back of a spoon.
In a heavy saucepan over medium heat, bring the cream to a gentle boil. Whisk together the egg yolks and the remaining 1⁄4 cup (2 oz./60 g) sugar until blended. Remove the cream from the heat and gradually whisk it into the egg mixture. Return the mixture to the pan and stir constantly over low heat until the custard thickens enough to coat the back of the spoon, about 8 minutes. Do not boil.Strain the custard through a fine-mesh sieve into a bowl and let cool until just warm.
Whisk the custard into the peach mixture, then stir in the vanilla. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s directions. Serve right immediately, or store in an airtight container in the freezer for up to 2 weeks. Makes about 1 quart (1 l).
Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.