We had a bit of an Indian summer over the last couple of weeks, with temps well into the 80s (that has since stopped and we're cooling down). Despite my aversion to heat, I haven't minded this last gasp of warmth since we're still hoping all the green tomatoes in the garden will have time to ripen.
The weather gave me an excuse to try something I've wanted to try for some time: making peach ice cream.
While I've often made what I call Utterly Artificial Ice Cream (no real ingredients!), I haven't been overly impressed with the custard ice cream recipes out there because they taste far too egg-y.
But a neighbor brought a creamy treat of peach ice cream to our neighborhood potluck over the summer, and it was to-die-for delicious. Peaches are my favorite fruit anyway, so I'm always in the market for peach anything. Our neighbor kindly provided me with the recipe.
The ingredients are simple: milk, sugar, half-and-half, cream, a touch of vanilla and salt, and a puréed fruit (strawberries would also be excellent).
Here I'm scalding the milk.
While the milk was heating, I soaked peach purée in hot water to defrost.
Once the milk is scalded, I removed it from the heat and stirred in the sugar to let it dissolve. Then I stirred in the cream and half-and-half.
Once all the ingredients are added together (including the purée), it needs to be chilled in the fridge for half an hour or so.
Into the ice cream canister it goes.
Next up, rock salt and crushed ice.
We bought this ancient ice cream machine for $5 at a thrift store years ago. It has its quirks, but it's been an amazing little workhorse.
This stuff is phenomenally delicious. What a pity I didn't have this recipe during the height of our summer heat!