We have had an excess of peaches this year. As is there way, they all ripen at once and unfortunately we have been finding fruit fly in some of the fruit. I was going to preserve them in jars but the fruit was over ripe and it was all just getting sloppy in the jars, so i decided to change tack and go for a recipe where i can mash all the fruit up and include the good bits cut off damaged fruit.
Also I knew peach ice cream would be a hit in our household with even the fussiest eaters. This recipe does not require an ice cream machine, although if you have one, it will probably deliver a superior result. I made it without and it is delicious.
You will need:
6-12 large peaches
2 cups of cream
2 cups of milk
6 egg yolks
6 spoons of sugar (you can replace this with honey or other sweeteners)
Cut off bruised or damaged areas of peaches. Peel the peaches if you want to. Personally I don't bother, I value the goodness and microbes that reside in the skin of the peach if they are organically grown.
You can either blend them up here, if you want a smooth texture or just slice them if you want chunks of peach. I blended half and sliced the other half. Add a squeeze of lemon to stop them going brown. Place in the fridge to chill.
Add all other ingredients into a glass container and place in a saucepan of water. This will make your custard base. Heat until the custard reached 80-85˚C and the custard is starting to set and becoming thicker. Do not over heat as custard can curdle.
Place in the fridge until cool.
Mix the peaches into the custard. If you have an ice cream machine, place the mixture into the machine and churn until thick.
If you don't have a machine, place in the blender and blend. Place in a tray in the freezer and stir every couple of hours until frozen.
Keep in the freezer and eat as soon as possible. This is a favourite among both kids and adults. If it is not sweet enough, serve with a swirl of honey.