I know summer produce like sweet corn, peaches, tomatoes,
etc. are available year-round. But September is the only month when their
texture and flavor don’t remind me of cardboard. This weekend, I’ll take
advantage of the season and make peach pie and peach ice cream.
Peach Ice Cream
3 cups fresh peaches, peeled and sliced
3 tablespoons lemon juice
1 cup sugar, divided
1 cup milk
2 cups heavy cream
1 teaspoon vanilla
In a small bowl, combine the peaches with lemon and 1/2 cup
of sugar. Allow the peaches to soak 2 hours. Strain peaches, reserving juice. Gently
mash peach slices. In a medium bowl, whisk together milk and remaining sugar
until sugar is dissolved. Stir in cream, reserved peach juice, half the mashed
peaches, and vanilla. Cover and refrigerate for 3 – 4 hours. Process in ice
cream maker until nearly done; add remaining mashed peaches and continue processing
another 5 minutes. Cover and freeze until set.
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