Summer is heating up here in Colorado! It seems we go from snow and hail to 100 degrees in such a short time period that our bodies never seem to adjust quickly enough. Well, frozen treats seem to be the perfect remedy, don’t you think? This ice cream has a light peach taste – if you want a stronger peach flavor substitute peach extract for the vanilla extract. I simmered the custard based with a bit of rosemary because I think peaches and rosemary go so well together, but that’s certainly an optional step. Make sure the fruit you are stirring in at the end is nice and ripe so that it’s sweet, not tart. Then grab a cone or a cup, and serve it up!
- 2 cups half and half
- 1 cup sugar
- 4 egg yolks
- 1 can peach nectar, chilled
- 3 cups heavy cream
- 1 teaspoon vanilla or peach extract
- 3 ripe peaches, peeled and chopped small
- Combine the half and half with the sugar and egg yolks in the top of a double boiler; whisk together over simmering water until the mixture starts to thicken slightly. Strain out any solids and chill in the refrigerator or over an ice bath to speed things up.
- When chilled, combine the custard base with the peach nectar, cream and extract and stir together. Process in an ice cream machine according to manufacturer's directions. If you need to work in batches (like I did) because of your machine's capacity, keep the base chilled until you are ready to freeze it.
- Transfer the semi-soft ice cream to a covered container and stir in the chopped peaches, cover, and freeze until firm.