We planted a peach tree shortly after we moved to our new house last year and we watched excitedly through the spring as it blossomed and bore fruit. It is still a small tree, but we counted seven peaches at one point and would visit it daily to see how things were progressing.
Then, one day, all of the fruit was gone and we cursed whatever critter had made off with our unripe fruit. But even though we didn’t get any of our own peaches last summer, I’m still determined to enjoy seasonal ones whenever I find them—and lucky for me, I stashed a few bags of diced ones in the freezer when the prices were great during peak season.
Recently, I set out to make a straight forward batch of ice cream that both captured the fresh flavor, didn’t require a long list of ingredients, and was on the less-sweet side of the scale. (My toddler is sweet enough on her own!) So, I made a peach puree and lightly sweetened it with honey, let it cool, and add it to a milk and cream base. I let my ice cream maker do the rest and I am so pleased by the result. It’s just sweet enough, it is refreshingly peachy, and it actually tastes just like the peach ice cream that my paternal grandfather made when I was a kid. I love that I can pass on that tradition with my own daughter.
- 2-3 medium peaches, diced
- 1/4 cup honey
- 2 tablespoons lemon juice
- 2 cups whole milk
- 1 cup cream
- Add the peaches to a medium pot over medium heat. Heat and stir regularly until the fruit starts to break down, and resembles the consistency of chunky applesauce, about 8-10 minutes. Stir in honey.
- Remove from heat and carefully process either with an immersion blender or a regular blender to your preferred consistency—smooth or chunky, depending on how you want the final ice cream texture. Let cool completely or overnight.
- Combine milk, cream, and peach sauce and process in an ice cream maker according to the manufacturer’s instructions. Freeze 2-3 hours before serving for a soft, kid friendly treat.
Add raspberries to the peaches as they cook.
Add 1/2 cup chopped and toasted pecans to the final two minutes of processing in the ice cream maker.
Use up to 1/2-cup honey for a sweeter result.