It's peach season in Connecticut. I do love peach season and picking peaches. In comparison to the forever long berry-picking sessions, peach picking is a dream. It's quick. There's no bending over. It's in the shade.
I let some peaches ripen and decided to make the peach ice cream from Emily Luchetti's Passion for Ice Cream. It's a Philly style ice cream. It's a nice technique. The peaches get peeled and roughly chopped and then placed into a put with some sugar. You let them cook down for about 20 minutes -- essentially making peach jam. That gets mixed with the warmed-up dairy and then into the fridge.
I was slightly worried as I put the mix into the machine since it was a little thick. But, the thickness was due to the peach chunks. The ice cream froze pretty quickly. The flavor was excellent. If peach ice cream was always like that, it'd be my favorite. The texture was very smooth, too. I'm making this again. Or possibly making peach blueberry.
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1 comment:
I just love peach ice cream. The only kind I have ever found in the store was Breyer's. This recipe sound great. I have an ice cream maker, however, it is kind of wide and I have a side by side refridge (which i hate) which is also too naroow to allow placement of my ice cream maker. This really sound good though! :)
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