Peach Ice Cream

On Friday, my parents and I also stopped at Legend Hills Orchard for some local peaches. Local peaches put grocery store peaches to shame.

Peaches at my grocery store are always rock hard, and they never really ripen up. If they do soften, they're mealy. Such a waste of money.

These were perfectly ripe and juicy just like a peach should be.

I split this box with my parents, but even so, I have a lot of peaches on my hand. I was trying to decide between peach ice cream and peach crisp, when I saw Dorie Greenspan's recipe for Honey-Peach Ice Cream.

I made a few adjustments to the base recipe, though. Only because I was too lazy to make custard based. Now I kind of wish I had spent the time.

Not that the result was bad. Far from it, actually. I just like the consistency of a custard base.

The peach flavor is light, but that might be due to the variety I used. The Canadian Harmony variety might not be suited for ice cream. If I go back, I'll have to ask them what varieties are best for ice cream and try this recipe again.



Peach Ice Cream
Makes 1 quart.
Adapted from Dorie Greenspan's Honey-Peach Ice Cream recipe

2 pounds peaches, pitted and peeled
1/4 cup honey
2 cups heavy whipping cream
1 cup whole milk
3/4 cup sugar
1 vanilla bean

Cut half the peaches into bite-sized chunks. Put them in a small sauce pan and add the honey. Cook over high heat until boiling; then cover, reduce heat to low and simmer until peaches are soft — about 10 minutes.

Puree the cooked peaches in a food processor and set aside.

Bring 1 cup of whipping cream and sugar in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add the seeds and the bean to the saucepan and cook over medium until sugar is dissolved.

Stir in the remaining 1 cup of cream, 1 cup of whole milk and the reserved peach puree. Refrigerate until completely chilled then churn in an ice cream maker according to manufacturer's directions.

Meanwhile, finely dice the other half of the peaches. Once the machine is done, add the diced peaches and churn until well incorporated. Transfer to an airtight container and freeze until firm.