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Fresh Peach Ice Cream Recipe

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This recipe for Fresh Peach Ice Cream is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c water
2/3 c sugar
1 piece about 1/2 inch square of lemon zest
1 piece 1/2 inch cinnamon stick (optional)
1 1/2 lbs fresh ripe freestone peaches
1 c heavy cream, very cold
Directions:
Directions:
Combine water and sugar in heavy saucepan. Heat, stirring, over medium heat, until it boils. Add zest and cinnamon and reduce heat to medium low. Boil, uncovered and not stirring, five minutes. Let cool off, covered, until room temperature. Remove zest and cinnamon. Refrigerate until cold.

Prepare the peaches by immersing them in boiling water for 30 seconds and then put them into ice water. Do a few at a time. The skins should slip right off. Slice. You should have 3 cups. Puree in a food processor or blender. You need 2 cups puree.

Stir together puree, syrup and cream together. Refrigerate until very cold, about 1 hour.

Freeze according to your ice cream freezer's directions. Remove to airtight container and let favors mellow for at least 24 hours in your freezer. It is good for 2 days.
Number Of Servings:
Number Of Servings:
Makes about 1 1/2 quarts
Personal Notes:
Personal Notes:
I try to make this every years during peach season. It is good and easy.

 

 

 

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