It’s Sunday, and we are having our usual gathering of friends and family for Sunday Supper.
Come join us!
Peaches are in season and are a symbol of summer in the South. My husband used tree fresh peaches and prepared a peach ice cream for dessert.
Fresh Georgia Peach Ice Cream
Makes about 1 quart
3 large, sweet peaches, peeled and pitted (about 1-1/4 pounds)
1/4 cup peach nectar
Juice of 1/2 lemon
1/4 teaspoon salt
2/3 cup sugar
2 large eggs
2 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
Slice the peaches into eighths and place in a blender with the peach nectar, lemon juice, and salt. Blend until the peaches are pureed. Set aside.
In a medium mixing bowl, beat the sugar into the eggs until they are thickened and pale yellow. Beat in the flour. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then mix the peach puree and cream. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturers instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to freezer-safe container and freeze at least 2 hours.