The nights here are starting to cool, and that means near perfect temperatures for sleeping, evening strolls and eating outdoors. With fall on her way, stone fruits will soon be a thing of the past–until next Summer. To enjoy the final bounty of the season means consuming lots and lots of summer fruits–in every which way.
Late Summer Peach Ice Cream
- 1 ½ cups organic heavy cream
- ¾ cup sugar
- 3 organic egg yolks
- pinch salt
- 1 pound very ripe peaches (about 4-5 medium), halved and peeled, pits reserved
- ½ teaspoon pure vanilla extract
(or 1/8 teaspoon almond extract)
- 1 tablespoon lemon juice
- splash Luxardo maraschino, peach shnapps, or amaretto (optional)
Make the custard (best made a day ahead so it can chill): Warm the cream, ½ cup sugar, peach pits and salt in a saucepan over medium-low heat until the sugar dissolves, stirring occasionally,
then remove from heat. Steep, covered for about 1 hour.
Reheat the mixture over medium-low to just shy of a boil. In a medium bowl, briefly whisk the egg yolks to break them. Stir in some of the hot cream mixture to heat them, about ½ cup. Return cream mixture to the stove and slowly add the egg mixture, stirring constantly. Cook over low-to-medium heat until it thickens enough to coat the spoon, about 2-3 minutes. Do not let it boil. Remove from heat, and allow custard to cool with pits. Refrigerate overnight, or at least until cold to the touch.
Peel and pit the peaches and cut into thin slices. In a large bowl, toss them with the remaining ¼ cup sugar, lemon juice and a splash of liquor (if you have it). Let stand an hour or so until the sugar is dissolved or over night, covered.
When you are ready to freeze the ice cream, Crush the peaches with a potato masher or break them up with your hands, but don’t purée them. You don’t want large chunks of peach, which will freeze like pieces of gravel in your ice cream; you want tiny pieces of peach that will melt on your tongue. You should have about 1 ½ cups of peaches and juice. Strain the custard and discard the pits. Mix together the custard and peaches and add the vanilla. Immediately freeze according to the directions for your ice cream maker.
- Mira Evnine
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