Chula King| Guest columnist
There's nothing quite like the taste of fresh, ripe peaches in the summertime. While juicy peaches are tasty on their own or baked into cobblers and pies, one of the most delicious ways to enjoy this seasonal treat is homemade fresh peach ice cream.
Unlike store-bought varieties loaded with artificial flavors and colors, homemade peach ice cream allows the natural vibrancy of fresh peaches to shine through.
By making it yourself, you control exactly what goes into it - no eggs, preservatives, or mystery ingredients required. The result is an ultra-creamy, velvety smooth, peach-flavored frozen dessert that will have you going back for seconds (and thirds!).
Achieving the perfect peach flavor and vibrant color requires using peaches at their seasonal peak. For optimal flavor, buy peaches from your local farmers’ market during the peak season (June-August) when they are tree-ripened.
Ripe peaches should have a deep orange or reddish hue rather than a pale yellow color. The red "blush" on the skin indicates where the peach was exposed to the most sun and developed more color. Vibrant color is a good sign that the peach is ripe and flavorful.
Ripe peaches should have a strong, sweet peach aroma. Give them a gentle sniff - if there is little to no peach smell, the fruit is likely under-ripe.
Whether scooped in bowls or served in homemade waffle cones, this fresh peach ice cream will surely be a hit at your family gathering. With no telltale icy texture, its luscious, creamy, and bright, natural peach flavor makes this ice cream an irresistible frozen delight. Best of all, you can whip it up easily without any eggs or cooking required.
Homemade No-Egg Fresh Peach Ice Cream
Serves 8
Special Equipment
Ice Cream Machine
Ingredients
1 ½ pounds fresh peaches
1 ¼ cups (8.75 ounces, 248 grams) sugar, divided
¼ cup (2 ounces, 57 grams) 80-proof liquor such as Vodka or, preferably, Grand Marnier
1 cup (8 ounces, 227 grams) heavy cream
1 cup (8 ounces, 227 grams) whole milk
½ cup (5.5 ounces, 156 grams) Karo light corn syrup
½ teaspoon Kosher salt
Directions
Before making the ice cream, place the bowl of the ice cream machine in the freezer for at least 24 hours.
Peel the peaches as described below in the tips. Slice enough of the peaches into small pieces to measure one cup. In a measuring cup or mixing bowl, combine the peaches with ½ cup sugar and the Grand Marnier or other alcohol. Let stand in the refrigerator for at least 2 hours and up to 2 days.
Roughly chop the remaining peaches and purée at high speed in a blender until very smooth, about 30 seconds. Measure 1½ cups of the purée. Extra purée, if there is any, can be put to another use.
In a clean mixing bowl or large measuring cup, whisk together 1½ cups of the peach purée with the heavy cream, milk, corn syrup, remaining ¾ cup sugar, and salt until fully combined.
Chill the mixture in the freezer, refrigerator, or ice bath until it is very cold, at least 45°F. Then, churn in the ice cream machine according to the manufacturer's instructions.
While the ice cream mixture is churning, strain the peach pieces to drain off the syrup. Discard the syrup.
Add the reserved peach pieces several minutes before the ice cream is ready.
Transfer the ice cream to an airtight container and chill in the freezer for at least 4 hours before serving.
Yield: One Quart.
Recipe tips and tricks
May add less sugar for the desired level of sweetness.
If desired, you may omit the alcohol.
Corn syrup enhances the ice cream in several ways. First, the glucose in corn syrup inhibits the formation of ice crystals, keeping the ice cream smooth and creamy. It also lowers the freezing point of the ice cream, making it softer and producing the perfect scoop straight from the freezer. Finally, corn syrup contributes to a richer, creamier mouthfeel than sugar alone. If you’re concerned, Karo Light Corn Syrup clearly states on its label that it has 0 grams of High Fructose.
To peel peaches easily, place them in boiling water for 20 seconds, and then plunge them into ice water to stop cooking. Extra firm peaches may take more than 20 seconds.
To maximize the peach flavor in this recipe, I processed the peaches in two ways. First, I combined some peaches with sugar, i.e., macerated, to extract the excess liquid and concentrate the peach flavor. Second, I pureed the rest of the peaches, which allowed the peach flavor to be evenly distributed in the ice cream.
Chula King is the blogger behind PudgeFactor.com.
