Peach Ice Cream

It has become a tradition of ours to head to a farm each summer to pick the fruits and veggies they grow. Our favorite has become Hollin Farms in Delaplane, VA. They have the BEST peaches and berries during the summer and apples during the fall, plus they’re dog friendly! We are heading there today and can’t wait to stock up on their goodies. Cheers!

Ingredients:

5 large ripe yellow peaches 

3/4 cup sugar

5 egg yolks 

2 cups heavy cream

1 cup milk 

3/4 tsp ground ginger

1/2 tsp vanilla extract

2 tbsp bourbon 

Pinch of Maldon salt

Directions: 

1. *To easily peel the peaches take each peach and cut an “X” into the bottom. Place them in a pot of boiling water for about 20 seconds, then using a spoon, transfer them to a bowl of ice water to stop the cooking process. Once cooled, peel peaches, remove pits and purée in a blender

2. In a saucepan, take 1 cup of the heavy cream, sugar, milk, vanilla extract and ground ginger and dissolve sugar on medium-low heat. Once sugar has dissolved remove from heat and let sit for 1 hour

3. Place saucepan and mixture back on medium-low heat. In separate bowl whisk together egg yolks. When mixture has warmed, slowly pour into egg yolks while whisking. Once eggs are tempered pour custard mixture back into the saucepan. Keep whisking until custard is thick and temperature has reached 165-170 degrees Fahrenheit

4. Strain custard into separate bowl and add peach purée and the rest of the heavy cream. Cool mixture thoroughly in refrigerator for 8 hours (or in freezer for 3 hours, stirring every 30 minutes)

5. Once the mixture is cooled, freeze in ice cream maker to manufacturer’s instructions. Add bourbon and salt towards the end of the churning process 

*I learned this method of peeling peaches from David Lebovitz’s book, The Perfect Scoop pg. 88