Homemade Peach Ice Cream

4 Ripe Peaches (skin removed & diced)

4 Egg Yolks

1/3 Cup Granulated Sugar

1 1/2 Cups Heavy Cream

3 tbsp Powdered Sugar

I selected these beatiful peaches from the farmers market.

I love peach desserts this time on the year, and I’m really looking forward to seeing our own peach tree produce in the coming years. In the meantime, I look for ripe and beautiful peaches at the local farmers market.

I remove some of the skin (keeping a little to enhance the color of the ice cream), and I pit and dice the peaches. I reserve a few thin slices to garnish my ice cream.

I add half the peaches to a saucepan over medium heat.

Next I add sugar to the saucepan, and gently coat the peaches in sugar allowing it to dissolve and come to a light boil. The peaches should sweat, but not brown.

Quickly add the heavy cream, and stir as you add it. Bring this to a simmer.

Add powdered sugar to the egg yolks and whisk together. The powdered sugar acts as a stabilizer by adding starch.

Temper the eggs by adding some 2-3 ladles of the heated heavy cream mixture to the egg bowl while whisking rapidly.

Add the tempered eggs to the saucepan and whisk.

Add the remainder of the peaches. Let those infuse for a minimum of 3 hours, or for best results over night.

If you’d like a creamy ice cream, strain the peaches after they have infused. You can keep the peaches in if you like the pieces of peaches in your ice cream.

I remove my kitchen aid ice cream attachment from the freezer, and set it on the kitchenmaid mixer. I quickly add my peach cream to the bowl.

Turn on the machine, and let that mix until t reaches the desired consistency.

You can either serve right away as soft serve ice cream, or place the bowl in the freezer to allow it to firm into a firm ice cream

I add some lemon balm leaves, sliced peaches, and fresh farm honey to garnish the ice cream.

ENJOY!