So lets get this month's peachy party started. How about dessert first? Peach Ice Cream. This is very easy to whip up and the only cooking it involves is that of the peaches- no custard, no creme anglaise, just peaches and cream. Hello??? Can we say perfect combination? The flavor is so delicate and fresh, the color is very pleasing to the eye and it just screams summer...AAAAAHHHHHHH! SUMMER!!!!!!!
And remember to come back next week for more peachy recipes!!!
Peach Ice Cream
inspired by Apricot Ice Cream, A Perfect Scoop, David Lebovitz
1 pound ripe fresh peaches
1/2 cup water
1/2 cup sugar
1 cup heavy cream
1/2 teaspoon almond extract
a few drops freshly squeezed lemon juice
- Slice open the peaches and remove the pits, then cut each peach into 2 inch chunks. Cook the peaches with the water in a covered medium, nonreactive saucepan over medium heat until tender, about 8 minutes, and stirring occasionally. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature.
- Once cool, purée the peaches and any liquid in a blender or food processor until smooth. Press the mixture through a mesh strainer to remove fibers and bits of peel. Stir in the cream, almond extract, and lemon juice.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.