It being ice cream month, along with a gentle nudge from my friend Louise at Months of Edible Celebrations, who says she can easily 'scoop up gallons of ice cream' passed on a link heading me to Modern Day Ozzie and Harriet,and, the best darn peaches and cream ice cream recipe I've ever made! Now that's how I spell r-e-l-i-e-f!
Is there no end in sight for these dreadful muggies we are seeing? Well let me assure you--if you are sweltering in your neck of the woods give this absolutely cooling and scrumptious recipe a try. I've been assured you'll sweat off the calories after ingesting --lickety split! I just knew it was in the stars when I went to farmers market Saturday to pick up my tray of fresh peaches to make more peach jam. I made mention to my friends Ann & Howard that I'd just love to make some peach ice cream one of these days so they insisted I take home some slightly bruised peaches to give it a try.
When I arrived home--I started my prep work for the jam, when I recalled reading a post over at Louise's blog mentioning National Ice Cream month--so back I went to re-read her post. It was there that I hit the jackpot! A link to Marjie's blog with easy instructions, and even better, I had all the ingredients in the house. The only changes I made to her recipe was to substitute almond extract, for the vanilla, added a titch of cardamon powder and used heavy whipping cream for the 'cream'. I also cut back just a bit on the sugar amount called for and as my ice cream maker was chugging along we just couldn't stop ourselves from sampling spoonful after spoonful of this luscious blend. My ice cream maker makes two quarts and as luck would have it--so doesn't this recipe.
Peaches N' Cream Ice Cream
Slightly modified. Recipe by Marjie at Modern Day Ozzie and Harriet
6 large peaches--washed, pitted and cut into chunks (skin & all)
1/4 cup sugar
1 1/2 cups milk
1/2 cup sugar
1 1/2 tsp almond extract
2 cups heavy cream (whipping cream)
a pinch of cardamon powder *opt
Place the peach chunks into the food processor and whirl via the pulse button until moderately chopped. I didn't want it to end up a pureee of peaches. It's one of the things I really enjoy about peach ice cream--finding those delicious pieces of fruit with every lick. I also liked the idea of leaving the skins on the cut fruits for that added extra fiber, as Marjie suggested. Once the peaches have been chopped, sprinkle on the 1/4 cup of sugar--give it a couple of whirls and allow fruit mixture to rest, about an hour.
After the time has elapsed, whisk in the remaining sugar into the milk,along with just a pinch of powdered cardamon. combining well. Then whisk in the almond or vanilla extract and heavy cream. Gently stir in the peach mixture and pour into your ice cream maker and process according to manufacturer's instructions. I processed mine 25 minutes. I packed it into two 1-quart containers knowing it won't last the week. :) Enjoy & stay cool!