- Makes about 1 quart
Eva’s Pride Peach Ice Cream
Eva’s Pride is a yellow peach variety that’s known for its plump and juicy fruit. If you can’t find it, you can use another peach–but be sure that the fruit is at its peak ripeness for the most flavorful ice cream. We like to use creamy wildflower honey in this recipe because we love its floral flavor, but feel free to substitute with the honey of your choice. You can also add a little more or less, depending on the sweetness of your peaches. Taste the base of the ice cream, before churning it, to decide if you want more sweetness.
2 pounds Eva’s Pride peaches, peeled, pitted and cut in large chunks (8 to 10 medium peaches)
2 cups raw heavy cream
1 cup whole milk
⅓ cup creamy raw wildflower honey
1 teaspoon vanilla extract
- Put the peaches in a blender and puree on high until smooth, about 1 minute. You should have about 2 ½ cups of puree. Set aside.
- In a small saucepan over medium heat, combine the heavy cream, milk, honey, and vanilla extract. Heat, whisking frequently, until the honey dissolves, about 5 minutes. Remove the pan from the heat and whisk in the peach puree. Transfer the mixture to a bowl and refrigerate for at least 1 hour.
- Pour the custard into the frozen container of a 2-quart ice cream maker and process according to the manufacturer’s directions, or until the liquid reaches a thick milkshake consistency, 25 to 30 minutes.
- Transfer the ice cream back into the 7.5 x 9.5-inch glass baking dish, cover, and freeze until hard, 2 to 3 hours.
- When ready to serve, remove the ice cream from the freezer and let soften for 3 to 5 minutes. Scoop into serving dishes. The ice cream will keep covered in the freezer for up to 2 weeks.
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