This is one of those delightfully refreshing desserts that is perfect for summertime. It’s also peach season. Doesn’t this look good??? It is. 🙂
I love peaches. You know it’s summertime when you begin to see fresh, local peaches. None of those imported peaches from California but real Texas peaches and specifically peaches from Parker County. They are so fresh, so tasty and so juicy. There simply isn’t anything like a fresh, tree ripened, juicy peach. It’s why in mid-July we always go to the Parker County Peach Festival in Weatherford, Tx. It’s about 20 miles west of Fort Worth and about a 90 minute drive from the house. It’s a typical festival with live music, lots of food, crafts, homemade products and peaches, lots and lots of peaches. This year it was July 12 and it’s an annual event for us to go. So, we did. In addition to the homemade jellies, some neon signs for the media room, and really tasty street food, we came back with 2 bushels of peaches. Yes, I really did say 2 bushels. 😮
With 2 bushels of peaches, I made my annual batch of Jalapeño Cardamom Peach Preserves (actually I made 2 batches because I have some friends I want to send some to), Vanilla Peach Butter, and Spiced Peach Preserves. I made some peach barbecue sauce that is very tasty with chicken and pork.
Sorry no post as I was rather busy and couldn’t get the pics. 😦 We also ate lots of fresh peaches because they are just so tasty by themselves or sweetened lightly and served with some nice whipped cream (the proverbial peaches ‘n cream) but we still had a whole lot of peaches left. So, with still more peaches, we made this wonderful ice cream and this is what we did.
- 2 cups whole milk
- 2 cups heavy cream
- 4 egg yolks
- 1 vanilla bean
- pinch of salt
- 2 cups sugar (split)
- 6 cups chopped peaches (split)
- 4 Tbsp Peach Brandy
Disclaimer – this recipe makes 1/2 gallon of peaches and cream ice cream. My ice cream machine only makes 1 to 1-1/2 quart at a time. So, I had to make this in 2 batches to make the full recipe. Obviously, you can cut the recipe in half but, if you do, you will wish you had made the whole 1/2 gallon. 😉
First thing first, peel and dice some peaches. For instructions on peeling peaches, click here. Add 4 cups of diced peaches to a bow and reserve the remaining 2 cups for later.
Add 1 cup sugar to the peaches, mix and allow to macerate for 4 hours.
While the diced peaches are macerating, make the creme anglaise. Add milk to saucepan.
Slit the vanilla bean down the middle or reasonably close thereto.
Scrape out the seeds and flesh.
Put scraped vanilla, into saucepan with milk,
along with pods – no reason to waste
Bring to a simmer, then turn off the heat and let it cool and let the vanilla infuse for roughly 30 minutes. No reason for an actionless photo here.
When vanilla has infused into milk, add the cream
and a large pinch of salt.
Now, heat the mixture until the sugar is dissolved and the temperature has reached 170 F.
Remove from heat and remove the pods.
Place egg yolks in a bowl and temper the egg yolks by slowly adding 1 cup of the heated sugar cream mixture to the eggs and whisking until the egg yolks and cream mixture are fully incorporated.
Pour the tempered egg mixture back into the cream and sugar mixture.
Return the saucepan to medium low heat, whisking frequently, heating until the mixture reaches 176 F or until it coats the back of a spoon. Remove from heat, pour 2 cups of the creme anglaise into 2 separate quart jars and allow to cool.
Now, take the macerated peaches, pour into a blender and liquify on highest speed for 30 seconds.
Add 2 cups of the puréed peaches to each quart jar of creme anglaise and shake to mix thoroughly. Now pour 1 quart of the creme anglaise/peach purée mix into your ice cream maker – remember we are doing this in 2 batches.
Following the instructions for your ice cream maker to make the ice cream. When the ice cream is thick and almost done, add 1 cup of the diced peaches.
Right before you are done, add the Peach Brandy.
As pointed out in previous ice cream posts, the alcohol in the brandy has a higher freezing point. Hence, the brandy will keep the ice cream from fully freezing in the freezer and being brick hard. It also adds a nice touch of flavor. If you don’t like peach brandy or want to make this for your children, omit the peach brandy. What can I say???? I’m a lush. 😀 Also, remember, you are doing a double batch with this recipe so only use 2 Tbsp per batch of ice cream. If you used the whole 4 Tbsp the ice cream won’t freeze. 😮
When done, remove the ice cream from machine, place in a container and freeze for 1 hour. Repeat the process with the other quart of mix. Once it has frozen and “set up” serve & enjoy.
This really does make one of the very best ice creams, unless, of course, you don’t like peaches at which point I just can’t help you. This is one of my favorite ice creams and I still have a few peaches left over. 🙂