Peach Ice Cream

Name: Peach Ice Cream
Total time: 1 min
Ingredients: 4 pounds ripe peaches; 1 1/4 cups sugar (or more, as needed); 1/8 teaspoon salt; 2 teaspoons lemon juice; 1 quart (4 cups) heavy cream; 1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)

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Total: 1 hours

Servings: 1

Cost: $26.21 /serving

Author : Julia Reed

gluten free heavy cream lemon juice

Ingredients

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4 pounds ripe peaches1 1/4 cups sugar (or more, as needed)1/8 teaspoon salt2 teaspoons lemon juice1 quart (4 cups) heavy cream1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)

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Instructions

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Step 1

Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.

Step 2

While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.

Step 3

Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.

Step 4

Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.