I adore fruit ice creams and frozen yogurts. Back in the day peach ice cream had peaches in it, in fact, fruit ice creams had fruit in them, not some approximate, imitation color and flavor of the fruit. Ice cream was also made mostly with cream, not just milk with added chemicals substitutes for the missing cream. So that’s why I make my own ice cream or go without.
Mortally disgusted by mushy overripe fruit, firm is my watchword and sometimes I exaggerate, like this time. These peaches could have been a tiny bit softer, but there was plenty of juice and the peach flesh wasn’t that bad.
The Cuisinart ICE-30 BC ice cream machine makes 2 quarts of ice cream; no salt nor ice needed and certainly no hand cranking. Except for the fruit, I use the same recipe each time and it is sooo easy! This recipe makes a little over 1 quart.
1 1/2 lb fresh peaches, peeled, seeded and diced
Juice 1/2 lemon
1 cup sugar
2 large eggs
2 cups heavy cream
1 cup milk
Separate the peaches into 2 bowls of 1/3 and 2/3 of total diced peaches. Set the 1/3 bowl aside and mix the 2/3 of the peaches, lemon juice and 1/2 cup of the sugar together, refrigerate for 2 hours, stirring every 30 minutes. Strain the juice from the fruit, add the reserved 1/3 bowl of peaches and refrigerate the fruit, reserving the juice.
Whisk the eggs together in a bowl for about 1-2 minutes until fluffy. Add the remaining 1/2 cup of sugar a little at a time until blended. Add the cream and milk and whisk until blended. Blend in the juice and put this mixture into the chilled container of an ice cream making machine, then turn it on for about 25-30 minutes. Add the sugared and natural peaches from the refrigerator and continue to run the machine for 10-15 minutes. Remove the ice cream from the container and freeze for a couple of hours.