Monday, 16 January 2012

Peach Ice Cream


Makes about 1.5 Quarts:

6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed.

1 cup sugar

3 cups heavy cream

1 cup milk

2 teaspoons vanilla extract

1. In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.

2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

3. Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.