Nothing says summer like ice cream. Especially ice cream made from fresh ripe fruit.
Store-bought ice cream is filled with scary chemicals and ridiculous amounts of sugar. And has anyone else noticed that ice cream has gotten ridiculously expensive? I mean, for the amount you pay for a pint of premium ice cream, you can make a quart of delicious ice cream from all real ingredients that you can feel good about.
And since ice cream is an occasional treat around here, it’s one I don’t have to feel bad about eating it!
Roasted Peach Ice CreamAdapted from David Lebovitz’ blog. Makes 1 heaping quart. Takes several hours from start to finish but only about 30 mins of active work.
- 8-12 peaches (I used 12; my peaches were on the small side)
- 1 cup whole milk
- 1/2 cup Sucanat
- pinch of salt
- 6 egg yolks
- 2 cups cream
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Cut peaches in half and roast for 45 minutes. Let cool; once cool enough to handle, remove pits and skins.
- Place a 2-qt bowl in another larger bowl filled with ice and water. Add the cream to the bowl and place a strainer on top.
- Warm the milk in a medium saucepan over medium low heat. Once it is warm but before it starts to simmer, slowly add half a cup to the egg yolks, whisking briskly. Add another half cup and whisk thoroughly.
- Slowly pour egg mixture back into the pan with the remaining milk, stirring constantly. Stir constantly until the custard thickens to coat the spatula. This took me about 10 minutes of nonstop stirring. If you must step away to, like, call 911, move the pan off the heat so the eggs don’t scramble.
- Once thickened, pour the custard over the strainer into the cream. Whisk until the mixture is cool.
- Place peaches in a blender with about 3/4 cup of the ice cream base. Mix peaches back into the rest of the ice cream and add vanilla extract.
- Cover with saran wrap (press it directly onto the ice cream base) and refrigerate overnight.
- Freeze according to your ice cream maker’s directions.