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Peach Ice Cream, Two Ways
I was visiting the local farmers’ market the other day and discovered that one of the farms was selling fresh peaches. The timing of this discovery was perfect because I had just come across two separate peach ice cream recipes. What better way to use peaches than in ice cream!
The first recipe, Spicy Peach Chocolate Chunk, was inspired by a fellow ice cream blogger. The original recipe was made with eggs, so I decided to mess around with it to see if I could make an egg-free version. Success! The ice cream turned out well and was full of flavor. The peach and chocolate made a great flavor combination and the pepper gave the ice cream a nice little kick at the end.
The second recipe, Peach Ice Cream, was found in The Perfect Scoop by David Lebovitz. I was impressed with the refreshing and light taste. The recipe utilizes sour cream to give the ice cream a little tang and bring out the peach flavor. Both recipes are below. Enjoy!
Spicy Peach Chocolate Chunk Ice Cream
Flavor inspired by recipe posted at www.icecreamgeek.com
2 cups whole milk
3/4 cup heavy cream
1/2 cup half and half
2 Tbsp cornstarch
1 1/2 oz. cream cheese, softened (3 Tbsp)
3/4 cup sugar
1/4 cup corn syrup
1 3/4 cup peaches (about 3 peaches)
2 Tbsp fresh lemon juice
1/2 tsp cayenne pepper (or more for more spice, be careful)
2 Tbsp Mango rum
1/2 cup dark chocolate, coarsely chopped
In a small bowl, mix 2 Tbsp of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
Combine the remaining milk with heavy cream, half and half, sugar, and corn syrup in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes.
Meanwhile, peel and chop peaches. Place peaches in a blender with lemon juice and cayenne pepper and blend until smooth. (A note about the pepper: I used 1/2 tsp in my recipe, but icecreamgeek
used 3/4 tsp pepper. He suggests adding a quarter tsp at a time, blending, then tasting. He warns that the pepper tends to initially be masked by the cream so beware of adding too much spice...the pepper tends to build up as you eat more. My mouth was definitely burning by the end of a bowl.)
Remove the milk mixture from the heat. Off heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Strain with sieve.
Gradually pour the hot milk mixture into the cream cheese and whisk until smooth. Add the peach mixture and stir. Whisk in Mango rum. Chill mixture until cold, about 20 minutes or longer(the longer you let it sit the better; make sure its COLD).
Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. After the ice cream starts to stiffen (about 15 minutes), add the chocolate chunks, then continue freezing until the ice cream is ready. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close withan airtight lid. Freeze until firm, at least 4 hours.
Peach Ice Cream
David Lebovitz, The Perfect Scoop, Ten Speed Press 2007
1 1/3 pounds (600 g) ripe peaches (about 4 large peaches)
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
A few drops of freshly squeezed lemon juice
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from the heat, stir in the sugar, then cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
David suggests serving this ice cream aside some Creme Fraiche Ice Cream (which I will eventually make and blog about) and/or serve with a peach compote. I topped the ice cream with blackberries and it was very yummy!
Cayenne pepper, Chocolate, Peaches, Rum, Sour Cream | in Fruit, Ice Cream, Spicy 
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