With peaches in season, and as tasty as I’ve tried in a long while, I yearned for some creamy peach ice cream. I tried a new recipe, herewith . . .
The half-flat of peaches came from Costco. That great company called I Am Ripe. I think there were 12 in the box. But no, they really weren’t ripe the day we bought them. It took a few more days, and they were just exquisitely juicy. Every single peach was perfect – no blemishes or bruises. Using David Lebovitz’s book, The Perfect Scoop, I followed his peach ice cream recipe. First I peeled the peaches – peeled them, using my Messermeister Pro Touch Serrated Swivel Peeler
that will peel fresh peaches (and apricots, even ripe tomatoes – if you don’t have one of these, you should). I peeled them over the saucepan I’d cook them in so I wouldn’t lose any of the juice. These peaches are clings, so I ended up having to cut the flesh from the pit
. Water was added and the peaches were simmered gently for 10+ minutes, until tender.
Actually, I’d planned on making two batches (since I had so many peaches), so I doubled the amount of peach puree I made. If nothing else I thought I could freeze the puree to make another batch of ice cream in a couple of months when there won’t BE any peaches. If you end up doing what I did – then you’ll want to make a double batch of the puree too – just save half of it. I actually added the sugar to the peaches so I could do that. I improvised slightly!
ICE CREAM TIP:
The colder the “custard” before you start, the fewer ice crystals will form during the ice cream freezing process. Meaning you’ll have smoother, creamier ice cream. An ah-ha moment for me!
The peaches were whizzed up in the food processor to actually make the puree, cooled, then I made the ice cream mixture. This one doesn’t require a custard (eggs) so it was easy enough to combine. I chilled it for several hours. It was recently I was watching a food program on TV about the chemistry of ice cream and learned something important. Even though I happen to have an ice cream machine that doesn’t require freezing the bowl first (so I could put the mixture in there at any temp), the COLDER the mixture is BEFORE you put it in the ice cream machine the less ice crystals you’ll get during the freezing process. Therefore, the smoother the ice cream will be. Makes sense, and this batch certainly worked that way. If you’re new to my blog and don’t know about the ice cream machine I use, click over to this blog post which will give you plenty of info about it – as well as the recipe for my all-time favorite ice cream, Lemon Velvet Gelato.
Once the ice cream was done (took about 55 minutes in my machine) I scooped it into a big bowl with a cover and stuck it in the freezer overnight. I’ve learned now that I must take the ice cream out of the freezer about 15 minutes before I want to scoop it – otherwise I just can’t – it’s too cold/solid.
In the cookbook it was suggested that you serve the ice cream in individual bowls and slice additional peaches on top. I’d figured on doing that, but then I got an idea and went with it. I used small glass cups, crumbled up some vanilla meringue cookies (Trader Joe’s brand that I’ve had in my pantry for at least a year) and layered a little bit of cookies, some ice cream, more cookies, a few more meringue crumbs. We had a guest for dinner that evening and I made these you see pictured – those did have sliced peaches. But the next evening when our son and his family were here – THEN, my epiphany happened – I used the crumbs, the ice cream, and some of the peach puree, drizzled it on top (instead of fresh peach slices). THEN I drizzled just a little bit of balsamic glaze (Trader Joe’s brand that just lives in my refrigerator) on top of that. Oh my goodness was that good! I’ve box bordered the recipe below if you’re interested – it’s not exactly a recipe, but just a suggestion.
Even our 4 year old grandson ate it with relish. We all liked it a LOT. So easy to make, and the meringue cookie crumbles give the dessert some nice crunch/texture.
What I liked: the overall peach flavor; how easy the mixture is to make, although you do have to cook the peaches a bit; and, the fact that this is a dessert you can make the day before! Yippee. It made both evenings we entertained so easy to serve the dessert. The other thing I liked was that each serving contained a small amount of ice cream – smaller than if I’d served it by itself. I thought that was a good thing – less fat, calories, etc.
What I didn’t like: can’t think of a thing. I’ll be making these layered desserts again. And again. As long as I’ve got peaches! And peach ice cream. Maybe another visit to Costco is in order just so I can make more than one batch of the puree . . .
printer-friendly PDF (ice cream only with notes about making the layered dessert)
MasterCook 5+ import file (also ice cream only) – right click to save file, run MC, then File|Import
Peach Ice Cream
Recipe By: David Lebovitz, The Perfect Scoop
Serving Size: 7
Serving Ideas: For a nice addition, slice some additional peaches to serve on top of the ice cream. An idea for serving: crumble up some vanilla meringue cookies (Trader Joe’s), layer these crumbs with the peach ice cream, then scoop on some of the peach puree (I made a double batch of the puree itself so I had extra), then drizzle on top a bit of sweet balsamic glaze (balsamic vinegar that’s boiled down to almost a syrup – available at Trader Joe’s, but you can make it yourself too.
NOTES: If you don’t have a Messermeister serrated peeler (which will peel even ripe peaches), cut a tiny X in the bottom of the peach, just through the skin and lower them into a pot of boiling water for about 20 seconds. Drain, shock the peaches in cold water and the peel should come right off with a knife.
1 1/2 pounds fresh peaches — about 4 large, or 3 extra large
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract A few drops fresh lemon juice (I added about 2 teaspoons)
1. Peel the peaches over the saucepan you’ll cook them in (so you keep all the juice). Using a paring knife, cut chunks from the pit. Discard both peel and pits. Add water and bring to a boil. Reduce heat and simmer covered, stirring once or twice, until peaches are soft, about 10 minutes.
2. Remove from heat, stir in sugar, then allow to cool to room temp.
3. Puree the cooked peaches in a food processor (including any liquid) with the sour cream, heavy cream, vanilla and lemon juice until smooth, but with a few peach chunks visible, if possible.
4. Chill this mixture thoroughly in the refrigerator (the colder it is when you put it in your ice cream machine the smoother it will be – ice crystals will form quicker the warmer it is). Freeze in your ice cream machine according to the manufacturer’s directions.
Per Serving: 268 Calories; 16g Fat (52.3% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 22mg Sodium.
. . . printer-friendly PDF for the below layered dessert
Peach Ice Cream Layered Dessert
Recipe By: My own design.
Serving Size: 4
Description: Not exactly a recipe, just suggestions!
NOTES: By all means, use your own proportions. It’s the flavor combination you’re after!
8 vanilla meringue cookies, crumbled (Trader Joe’s, 2 per serving)
2 cups peach ice cream (1/2 cup per serving)
1/2 cup peach puree (about 2 T per serving, from the peach ice cream recipe above)
Drizzle of balsamic glaze (sweet, reduced balsamic vinegar, Trader Joe’s)
1. If using home made ice cream, allow it to sit out at room temp for 10 minutes or so to soften, so you can scoop it easily.
2. Into small dishes sprinkle a few of the meringue cookie crumbs. Top with the ice cream.
3. Spoon portions of the peach puree on top of the ice cream, then sprinkle with the remaining meringue cookie crumbs.
4. Drizzle the top with about 2 teaspoons of balsamic glaze. Serve.

Toffeeapple
said on June 19th, 2012:
You would very rarely find a decent peach in this country, certainly not one that is ripe and flavourful. France is a different matter.
Oh my goodness, what a sad thing! I would SO miss peaches. Guess you’d best make a trip to France sometime soon! . . . carolyn t