First brought to the Americas in the 16th century by Spanish explorers, peaches immediately became a prized and expensive indulgence. Although much has changed in the last five centuries, the taste of a perfectly ripe, sweet, juicy, peach still feels like it is an indulgence.
The one significant difference between the peach and strawberry ice cream recipes is the use of both brown sugar and confectionary sugar. Allowing the finely chopped peaches to macerate in light brown sugar deepens the flavor of the ice cream. Two cups of finely chopped peaches added great 'peachy' flavor. For some this would be more than enough. In my world, the peachier the better. Which translates to increasing the amount of chopped peaches to somewhere between 2 1/4 and 2 1/2 cups the next time I make a batch. In a surprising show of restraint, there won't be any more peach ice cream made here until 4th of July weekend.
Some days I prefer eating ice cream plain, needing only a bowl and a spoon. Other days I like it sandwiched between cookies, homemade ones of course. Ginger cookies would pair perfectly with this homemade peach ice cream. If you are looking to fancy it up a bit, drizzle with fresh raspberry sauce and wallah, you have Peach Melba! Not looking to go to any fuss, simply sprinkle with fresh blueberries or blackberries. With all of these options, you might decide a peach ice cream binge isn't necessarily a bad thing.
I am predicting, with a high degree of certainty, a peach ice cream streak could or rather will probably last all summer long, going on the short list of things worthy of obsessing over.
Recipe
Peach Ice Cream
Ingredients
1 cup (240 ml) heavy whipping cream (at least 18% fat)
1 (14 ounce) can of sweetened condensed milk
Approximately 4-5 large peaches, peeled and cut into chunks
1/4 cup (25 g) light brown sugar, firmly packed
1/4 cup (25 g) confectionary sugar, sifted
1/4 teaspoon sea salt
Optional garnishes: Fresh raspberry sauce, homemade ginger cookies, fresh fruit, waffle cones.
Directions
1. Place chunks of peaches into the food processor. Pulse until small bits of peaches remain. Measure 2 to 2 1/2 cups of finely chopped peaches and place in a bowl. Add 1/4 cup of light brown sugar, mixing until sugar dissolves. Set aside.
2. In a standing mixer with a whisk attachment, beat heavy cream until soft peaks form.
3. Gently fold in sweetened condensed milk, sea salt and peach mixture.
4. Fold in sifted confectionary sugar.
5. Pour mixture into an ice cream container and freeze at least overnight or preferably overnight.
6. Scoop mixture into serving dishes, waffle cones or sandwich between cookies and serve.
Note: I used the ice cream storage container from Williams-Sonoma. It is the perfect shape and size.
Summer Solstice Sunset
