The fact that peaches are a big crop in the nearby Texas Hill Country localizes this recipe — especially if you went up and picked your own. We’re hoping that you picked enough to freeze or can and have some left to make this ice cream. If not, there are many other fresh peaches in the markets now.
In this recipe, you’ll want to use peaches that are truly, drippy ripe. With all that juice and flavor in this delicately colored dessert, we don’t imagine any accompaniment or topping is needed. Unless you happen to have a few more fresh, ripe peaches on hand to slice over the top.
Peach Ice Cream
6 eggs, beaten (see note below)
3 ½ cup white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half and half
2 teaspoons vanilla extract or vanilla bean paste
¾ teaspoons salt
Note: This recipe contains raw eggs. The very young, elderly, pregnant women or those in frail health should not eat raw eggs.
In large bowl, mix together eggs and sugar until smooth; purée peaches in blender or food processor and stir 5 cups of purée into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.