Ahh summer... sweet creamy summer. I love peach ice cream it has an innocent quality about it. Somehow, this cream colored icey confection takes you to childhood. It reminds me of summers on the southern Florida canals, little canoes, and bike rides through the park.
Unfortunately, this does require an ice-cream maker. However, I am sure that one could pour it into a dish to hard and then just blitz in a food prep to create that creamy consistency.
3/4 cup of half and half
1/2 cup sugar
3 egg yolks
3/4 cup of heavy cream
1 can of drained peaches and mushed to pulp
1. In a heavy bottomed saucepan heat gently the half and half with the sugar. Turn off the heat once the sugar has dissovled.
2. Seperate your eggs in a bowl. Reserve your whites for meringue or a healthy omlette. Whisk the yolks together.
3. Temper the yolks by adding a little bit of the warm half and half. You don't want to the eggs to cook. Add the warmed egg yolk mixture.
4. Add the heavy cream and stir until combined.
5. Chill in the refridge until cold, at least 30 minutes.
6. Add to the ice cream maker and let spin until the icy mixture starts to seem to be the consistency of thick milkshake. This is delicious already so by all means indulge if needed.
7. Pulp the peaches to a thick paste with little bits. I am always amazed at how disturbingly satisfying this is. Add the golden paste to the ice cream maker.
8. Store in airtight container in the freezer to firm up. However, you will probably succumb to temptation, but I cannot blame you.
As always, much love, many blessings, happy ice-creaming, and happy summer!