Yes, you are seeing right. This is another post about peaches. It is actually a boozy peach dessert (so that should make some of you happy!). I made a Brandied Peach Ice Cream! You know that I love playing with liquor in desserts such as Liquored Up Cherry Vanilla Ice Cream and Blackberry Claufouti with Chambord and White Chocolate.
The local peach season is about to end here in the South. It is a really sad time if you love peaches as much as we do (so, I think that calls for more booze in the peaches!). I have done my best to preserve them by making freezer jam, freezing sliced peaches and by canning them. You just think you are hearing the last of these peaches…they may make a comeback after all!
You should thank me that I have saved you
from some of the agony by not showing you all of the other peach dishes I have made this Summer like peach cobbler, peach pie, Peach Melba, peach salsa, grilled peaches, peach salad…It reminds me of Bubba Gump…almost all the things you can do with shrimp…you can do with peaches!
I did think that this ice cream was worthy of a mention since it was sooo good. It has a similar taste to the fresh Peach Sorbet that I made back in June, but this one is ice cream with all the
calories richness of a homemade ice cream. It also has three really large fresh peaches in the ice cream, so it is very peachy! I added the Peach Brandy because I am that kind of gal for a bit of boozy flavor. It adds another layer of peach, so it truly doesn’t get much peachier than this!
The evenings are getting really chilly here in the mountains and the Summer is slipping by (don’t start fussing about how cold you are now…it’s going to get worse!). In fact, I just bought the last of the local blackberries at the Farmers’ Market this past weekend and the tomatoes and corn will be gone in a few weeks. Ice cream is definitely a warm weather treat and with Summer fading fast, I figured I better slip in another Summer fruit and ice cream recipe before Fall officially arrives.
This recipe makes enough to divide into two batches if you have that
dinky little smaller Cuisinart ice cream maker that I have. (Mr. Bunkycooks, can I have a new ice cream maker?) If you are fortunate enough to have the really nice larger model, you will be good to go to make it in one batch!
One tip, this was best served right from the freezer in soft-serve mode (as are most homemade ice creams). If you are going to freeze it and serve it later, you will need to let it sit a few minutes to soften before serving.
Brandied Peach Ice Cream
Makes about 2 quarts
3 large, ripe peaches, pitted, peeled and sliced (about 1 1/4 pounds)
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
2/3 cup sugar
2 large eggs, at room temperature
2 tablespoons flour
1 cup whole milk
1 cup heavy cream
1/4 cup Peach Brandy
Place the sliced peaches in a blender with the lemon juice and salt. Puree and then set aside.
In a medium bowl, beat the sugar into the eggs until they are thick and pale yellow. Beat in the flour and set aside.
Bring the milk to a low simmer in a medium heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. Cook until custard thickens slightly. Do not overcook or let it come to a boil as the eggs will scramble. Remove from the heat and pour hot custard through a strainer into a large, clean bowl.
Once the custard has cooled slightly, add the peach puree and heavy cream. Cover and chill until cold. I prefer to let mine sit overnight.
When ready to make the ice cream, stir the Peach Brandy into the custard mixture and place in your ice cream maker, freezing according the manufacturer’s directions. * Note – This recipe will require that you make it in two batches if you have a smaller ice cream maker.
This is best served fresh from the ice cream maker, but you can freeze it to serve later. Soften before serving.