Today I’m going to share with you how this yummy white peach ice cream came to be.
It all started almost 3 years ago when I stopped by our local nursery while they happened to be having a buy 1 get 1 50% off sale. Being a sucker for a bargain I walked out of the nursery with a white peach tree, an avocado tree, a blood orange tree, and a one gallon pot of horsetail.
That same weekend we planted all three fruit trees, and I took the pot of horsetail and transplanted it to cover a long slim stretch of dirt that runs along our side fence.
Fast forward to present time… the blood orange tree is now about 2′ tall and it has bloomed twice. Unfortunately the gardeners haven’t been too careful while mowing around the tiny tree and have managed to knock off the baby oranges off it’s fragile branches two years in a row.
The avocado has yet to produce any fruit, the horsetail I planted against the side fence has spread nicely and is about 6 ft tall now, and the peach tree… well, this is how it looked Sunday afternoon.
I wish I had checked the tree sooner because most of the peaches were overripe.
I was thinking of making a pie with them, however when I started cutting them up I decided to make ice cream instead.
White Peach Ice Cream
Adapted from Cafe Johnsonia
6 ripe white peaches (approx 3 cups chopped)
2 cups whole milk
2 cups heavy cream
4 egg yolks
1/2 cup granulated sugar
3/4 cup light brown sugar
juice of 1 lemon
1 vanilla bean
Peel and chop the peaches into large chunks. Save the skin and pits.
In a medium saucepan, place the peaches 1/2 cup sugar, lemon juice. Slice the vanilla bean lengthwise to get to the seeds, then cut the vanilla bean in half. With a knife carefully remove the seeds from 1 half of the vanilla bean, and place them into the sauce pan along with the vanilla bean itself. Bring to a boil, then lower the temperature and cook for 20 minutes or until the peaches are tender, let it cool and place in the refrigerator until completely chilled.
In another saucepan, place the whole milk, the seeds and 1/2 the remaining vanilla bean along with the reserved peach skin and pits. Bring to a simmer then turn off the heat and let it steep for at least 30 minutes or let it cool and place in the refrigerator overnight.
After the skin and pits have steeped in the milk long enough, strain the mixture through a fine mesh sieve into a clean bowl. Set aside until ready to use.
Whisk together the egg yolks and sugar until light and creamy.
Warm up the peach infused milk until very hot–be careful not to boil it. Slowly pour a ladle or two of the hot milk into the egg and sugar mixture while stirring constantly to prevent the eggs from curdling.
Slowly pour the tempered egg mixture back into the saucepan along with the peach infused milk. Cook the ice cream base over medium heat while stirring constantly until it thickens.
Strain the custard through a fine mesh sieve into a clean bowl, stir in the heavy cream, for a chuncky texture remove the cooked peaches from the refrigerator and add them directly into the bowl, for a smoother consistency mash them through a sieve into the bowl then stir well to incorporate. Cool over an ice bath then finish chilling the ice cream base in the refrigerator for at least 1 hour.
Pour ice cream base into your ice cream maker and follow your manufacturer’s instructions. Pour ice cream into a sealable plastic container and place in the freezer until thoroughly frozen.
I ran out of peaches so I decided to garnish the ice cream with a couple of slices of nectarine.