Tuesday, June 3, 2008

fresh georgia peach (ice cream)

The best way to capture the elusive flavor of summertime.  It's best to use small peaches because they have more flavor and less water than the larger ones.

2 cups finely chopped ripe peaches, peeled

1 1/4 cups sugar

juice of 1/2 lemon

2 large eggs

2 cups heavy whipping cream

1 cup milk

*Combine the peaches, 1/2 cup sugar, and the lemon juice in a bowl.  Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

*Remove the peaches from the fridge and drain the juice into another bowl.  Return the peaches to the fridge.

*Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend.  Add the peach juice and combine.

*Transfer the mixture to an ice ceam maker and freeze following manufacturer's instructions.

*After the ice cream stiffens (about 2 minutes before it's "done"), add the peaches, then continue freezing until the ice cream is ready.

*Makes a generous quart

from Ben & Jerry's kitchen


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