So what did I do with all my peaches? As only fitting for my summer of ice-cream, I churned them up. (For those of you keeping score at home, last summer was the summer of jam.)
I wanted to make the honey peach ice-cream from Baking: From My Home to Yours, but it required a custard and I was feeling a little lazy. I don't know if I mentioned this yet but I bought David Lebowtiz's The Perfect Scoop - looks like it might be the autumn of ice-cream too. Happily The Perfect Scoop has a recipe for peach ice-cream. So all I had to do was put the recipes together.
The interesting thing about eating this ice-cream is that the honey taste is initially very strong, but as your tongue gets cold it becomes almost imperceptible.
mash up of David Lebowtiz's Peach Ice-Cream and Dorrie Greenspan's Honey Peach Ice-Cream
4 large peaches
2 tbsp water (I used more, but for juicy peaches I think this is a better amount.)
1/2 cup sugar
1/2 cup sour cream
1 cup whipping cream
1. Peel peaches and cut into large chunks. (I blanche them to make is easier to peel.)
2. Add peaches, honey and water into a sauce pan and bring to a simmer. Cook about 10 mins until the peaches are squishy when poked with a fork.
3. Add sugar to peach mixture and stir until dissolved. Let mixture cool a bit.
4. Blend peach mixture with sour cream and whipping cream briefly so some chunks remain.
5. Freeze in your ice-cream maker according to manufacturer's directions.