Peach Ice Cream
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Stir peaches together with sugar and lemon juice in a bowl
2
While you cool the cooked custard, transfer the peaches and the liquid in the bowl to a 2-quart heavy saucepan and boil, covered, over high heat, stirring, 10 minutes, and then simmer, uncovered, stirring occasionally, 30 minutes more
3
Purée the hot mixture in a blender (careful!) until smooth, about 1 minute
4
Force it through a sieve into the custard mixture, pressing on the solids with the back of a spoon and discarding them
5
Cool to room temperature, stirring occasionally, about 45 minutes
6
Stir in 1/4 teaspoon almond extract and freeze the custard according to the cranberry ice cream directions
7
Stir peaches together with sugar and lemon juice in a bowl
8
While you cool the cooked custard, transfer the peaches and the liquid in the bowl to a 2-quart heavy saucepan and boil, covered, over high heat, stirring, 10 minutes, and then simmer, uncovered, stirring occasionally, 30 minutes more
9
Purée the hot mixture in a blender (careful!) until smooth, about 1 minute
10
Force it through a sieve into the custard mixture, pressing on the solids with the back of a spoon and discarding them
11
Cool to room temperature, stirring occasionally, about 45 minutes
12
Stir in 1/4 teaspoon almond extract and freeze the custard according to the cranberry ice cream directions