Wednesday, August 15, 2007

Honey Peach Ice-Cream

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.

Honey-Peach Ice-Cream

mash up of David Lebowtiz's Peach Ice-Cream and Dorrie Greenspan's Honey Peach Ice-Cream

4 large peaches
1/4 honey
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.

5 comments:

Anonymous said...

That looks absolutely delicious! What do you do with that after you mix it all up? Do you just put it in a container & freeze it? Or do you have an ice cream maker?

laura dot said...

I have an ice-cream maker. I have updated the post to reflect that crucial last step. Sorry about leaving that out.

However, you can make ice-cream with out an ice-cream maker. If you make a fruit ice-cream and use frozen fruit to make the puree and then put it back in the freezer it tends to works pretty well. (I didn't chill my ice-cream maker's cylinder long enough and had to do this.)

So for this recipe you could adapt it by freezing the peaches after cooking them. Then blend the frozen peaches with the cream and put it all back in the freezer.

You might also want to check out this post about making ice-cream without a machine
http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html

jessica said...

Hi-

I was just curious about how much ice cream this makes?

I would like to make it for a get together, but I'm not sure whether or not it would be enough though!

Thanks!!

laura dot said...

It makes about three and a half cups.

I would only make this ice-cream when peaches are in season.

jessica said...

Thank you very much!