Just Peachy

It's still too early for Jersey peaches, but I did have some very ripe out-of-state peaches that were in danger of going bad, so I did what any health-conscious fruit-eater would do - I got out the ice cream maker. I haven't made ice cream in months, but I did have enough foresight to save a peach ice cream recipe from the May 26 edition of the Philadelphia Inquirer.

This was the first time I attempted a fruit-based ice cream (and my first non-chocolate recipe, too). I didn't realize the prep-work that would be required for this. Having to boil, peel, cool, and puree the fruit took some time. I also seem to be stuck with making more of this since I only used 1/4 cup of a pretty big (and pretty pricey) bottle of peach nectar - unless someone out there has a good cocktail recipe that calls for the stuff.

The end product came out pretty tasty, but it was a little icy and it's consistency was a little too fluffy. I think the fluffiness came from letting it spin too long, but I don't know what causes the iciness. I'm still a novice, but I don't mind eating my mistakes.

Note: The bowl in these pictures was the missus' Christmas gift from the boys last year. We bought it in downtown Ocean City (NJ) last July while the missus' was taking a vacation nap and hid it from her until Christmas (almost forgetting all about it). The second time it was used, it got chipped... twice (click to enlarge the photos and you might be able to see one of the chips). And I can't believe how lush my lawn looks in that first shot. Believe me, it looks nothing like that in person!

Philadelphia-Style Peach Ice Cream
(Adapted from The Ultimate Ice Cream Book by Bruce Weinstein)
Makes 6 small servings, about 1/2-cup each

3 ripe peaches (about 1 pound)
1/3 cup plus 1 tablespoon sugar, divided
1/2 teaspoon almond extract
11/2 cups heavy cream
1/4 cup bottled peach nectar or more as needed
1/4 teaspoon vanilla extract

1. In a medium pot, bring water to a boil. Add the peaches and boil for 1 to 2 minutes to loosen the peel. Remove peaches with a slotted spoon and, when cool enough to handle, slip off the peel. Cut the peaches in half, remove and discard the pits, and chop the fruit. Sprinkle the tablespoon of sugar and the almond extract over the peaches. Set aside.
2. Prepare a cold water bath by filling a large bowl halfway with ice and cold water. Set aside.
3. Heat the cream in a heavy medium saucepan over medium heat until small bubbles form around the edge. Do not let the cream boil. Remove from the heat and add the remaining 1/3 cup sugar, stirring until the sugar dissolves completely. Pour the cream into a bowl, set the bowl in the cold water bath, and let cool to room temperature.
4. If you like smooth ice cream, puree the peaches with the nectar, adding a bit more nectar if needed. If you like some chunks in ice cream, puree half the peaches with the nectar. Stir the peach puree (and chunks, if using) and the vanilla into the cooled cream. Chill until cold or overnight.
5. Process the cold cream in an ice cream machine, as directed by manufacturer. When done, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer container and freeze for 2 or more hours.

Comments

[Albert]

Mmmm, sounds tasty. I almost bought what looked like a 50 year old ice-cream maker at a flea market in CT last month, but resisted the urge. It was also a hand crank and I wasn't sure it was in good working order either.

And yes that lawn does look luscious! The magic of a good photograph.

[yoko]

yum. Someday, I hope to procure an ice cream maker, preferably the old-fashioned hand crank kind. I'd be most happy to eat any mistakes from this recipe.