Peach Ice Cream


Adapted from Chez Panisse Desserts

1 ½ cups whipping cream
½ cup sugar
3 yolks
4-5 medium sized, very ripe peaches
¼ cup sugar
1 tablespoon peach liqueur or vodka

Makes one quart.

In a saucepan, combine cream and ½ cup sugar over low heat until sugar dissolves. Stir occasionally. In a separate bowl, whisk egg yolks. Add warmed cream to the yolks and continue to whisk. Once combined, return this mixture to the saucepan and increase heat to medium-high. Stir frequently until temperature reaches 180F. Immediately strain and chill this cream base.

Once the base is chilled, peel and pit the peaches and cut into slices. Place in a bowl with ¼ cup sugar and mash completely with a fork. You should have about 1 3/4 cups of the mashed peaches. Add the peaches and liquor to the cream base and mix thoroughly. Freeze according to manufacturer's directions.

Maddy Nakada1 Comment