All those peaches—we had been drowning in them, as this blog has reported. All those recipes for peach endeavors, but no homemade peach ice cream had been churned and enjoyed. With this omission, how could we still be living and breathing?
Aha, a loved one to the rescue! During our recent trip to Colorado (and may I say cool Colorado! At the risk of being lynched by some charbroiled Texans and Midwesterners right now, for three straight mornings we woke up to 44-degree mountain temps) a family gathering solved this dilemma. My sister, Cathy, produced some of the finest homemade peach ice cream that Hubby and I have ever experienced. Cathy was kind enough to copy down her recipe and send it home with me.
Quickly, back in Texas, we had to stir up some of our own. Wish I could say it permanently soothed the byproducts of our murderous heat, but for a few brain-freeze minutes it definitely eased the pain.
I liked this recipe because it called mostly for sugar substitute (I used Splenda-brand sweetener) and because it didn’t require the mixture to chill in the fridge for several hours before you churn it. Immediately after I blended all the ingredients, it headed straight for the electric ice-cream freezer to do its work. Perfection resulted!
OK, summer, you can head out of town now (and take your broil-setting with you). Homemade peach ice cream consumed!
Cathy’s Peach Ice Cream
1 quart chopped and mashed fresh peaches
1/4 cup sugar substitute
1 quart half and half
3 eggs (I used 3/4 cup egg substitute)
1/3 cup sugar
1/3 cup sugar substitute
1/4 teaspoon salt (or salt substitute)
1 teaspoon vanilla
1 pint whipping cream
1/2 cup plain Greek yogurt
In a medium mixing bowl mix mashed peaches and 1/4 cup sugar substitute. Set aside. In a small saucepan scald half and half. Set aside. In a large mixing bowl beat eggs, 1/3 cup sugar substitute, sugar, salt, vanilla, and whipping cream. Add half and half and mashed peaches. Pour into canister of ice-cream freezer; freeze according to manufacturer’s directions. Makes 8 servings.