Ahhh . . the simple pleasures of summer in the Northwest. Berries and peaches abound and practically beg us to a supply store like Williams Sonoma or Kitchen Kaboodle in Portland for best selection. The machine capacities and pricing vary too. There are machines that are electric, some operate by hand crank using rock salt with ice, some are partially hand cranked, partially finished in the freezer.
My favorite is this Donvier hand crank with a frozen insert. You just leave the insert in your freezer and when you want to make ice cream, put the insert in the machine, fill it with the mixture and turn the crank! For the ice cream lovers, it’s advisable to buy another insert and have two in the freezer. You can make two flavors this way or speed up production of one flavor.Now that you have your ice cream maker, the variety of recipes astounds. Many are no-cook, microwavable and gelatin based. But the most traditional starts with a cooked custard. This recipe is rich and almost no-fail. The only way to flop is if you use the wrong salt-to-ice ratio in a machine that freezes with rock salt and packed ice. So carefully read the directions and measure salt.
Fresh Peach Ice Cream
makes: 3 pints
time:prep & cook:35 minutes
chill time : minimum 4 hours plus makers directions to prep
- hints: custard keeps 2-3 days make it ahead, keep refrigerated
- to make custard: whisk almost continuously for 30 minutes or until it coats the spoon, in large saucepan over medium heat: 3 whole eggs, 1 cup sugar,2 cups low-fat milk. Set aside custard to cool.
- prepare peaches: Dip 3 large peaches in boiling water for 30 seconds, plunge into ice water , slip off skins, Chop coarsely.
- blend: in blender blend 2 of the peaches
- add: blended peaches and 1 chopped peach
- add: 2 cups whipping cream and 1 tablespoon vanilla
- pour: peach cream mixture into large bowl and whisk together with the prepared custard.
- chill: no less than 4 hours
- make ice cream: follow ice cream makers/ manufacturers directions