Super Simple
Peach Ice Cream
3 eggs, beaten
1 3/4 cup sugar
5 ripe peaches, pitted and chopped
2 cups whipping cream
1 cup half and half
1 tsp vanilla extract
1/4 tsp kosher salt
First you'll need to blanch the peaches so that the outside skin can be easily removed. In a medium sized pot, bring water to a rapid boil and drop the whole peaches making sure they are completely submerged. Boil the peaches for about 2 minutes and remove them with a slotted spoon placing them directly into a large bowl of ice water. Allow the peaches to cool, lightly pat dry, and gently peel off the skins, remove the pits, and chop the peaches into medium size pieces.
In a large mixing bowl, whip the eggs and sugar together until smooth and pale yellow. Puree the chopped peaches in a blender and then stir into the egg mixture. Stir in the cream, half and half, vanilla, and salt and mix well.
Pour the mixture into your ice cream maker and freeze according to manufacturer's instructions.
As a word of caution, since this recipe calls for the use of raw eggs, it is recommended not to serve this ice cream to infants or pregnant women.
As a word of caution, since this recipe calls for the use of raw eggs, it is recommended not to serve this ice cream to infants or pregnant women.
