Makes 1 quart
The local peaches are in so it's time to celebrate this delectable fruit and make ice cream!
You can get local peaches grown on Carl & Teri's French Lick farm at Lost River Market & Deli. This recipe is tried, true and perfectly wonderful. When I first made this years ago, I thought it strange that you don't peel the peaches, but leaving the skin on really punches up the peach flavor in the ice cream. It's really easy to make to with no cooking involved, so the kids can help!
3-4 large ripe peaches, sliced but not peeled
1 tablespoon fresh lemon juice
3/4 cup granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup plus 1 tablespoon heavy cream
Fresh mint sprigs, for garnish (optional)
1. Combine peaches, lemon juice, and 1/2 cup sugar in a nonreactive bowl. Let sit for 2 hours, covered. Stir occasionally.
2. Lightly mash peaches with potato masher. Stir in milk and vanilla; let stand for 1/2 hour.
3. Using an electric mixer, beat egg and egg yolk at high speed until light in color. Gradually add the remaining 1/4 cup sugar, beating until incorporated. Lower speed and add cream, then peach mixture; mix to blend. Pour into ice-cream maker and freeze according to manufacturer's instructions. (If using a hand-cranked ice-cream maker, first chill shell of the machine for 24 hours in the freezer.) Serve in goblets and garnish with fresh mint sprigs.
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