Summer is slowly coming to an end. The funny thing is that it didn’t even feel like summer with the cool weather we had in the Midwest. I can’t complain though… I actually enjoyed the weather and loved how mild it was. But even the cooler weather hasn’t stopped me from enjoying ice cream. There are probably 25+ ice cream flavors I’d like to make off my growing list, but at least I got to cross off this one. With the juicy, ripe peaches on my counter, I churned up this Peach Melba Ice Cream. Sweet bits of fresh peaches swirl in a rich peach ice cream base that’s been kissed with macerated raspberries for a cool and creamy treat…
I’ve always loved peaches and raspberries together. Aside from the great flavor, the colors are beautiful too. This was an easy recipe to put together and you can switch it up for other variations. Not a fan of raspberries? You can use strawberries, blueberries, blackberries or even cherries instead! Not a fan of peaches? You can even use nectarines in place of the peaches! My boys loved this ice cream and it didn’t last too long in the freezer either.
Even after enjoying it just as is, you can use this in other applications as you would other flavors of ice cream. Some things we did with the small bit we had left included making ice cream sandwiches with sugar cookies. These also did well in a milkshake. And ice cream cupcakes! You get the picture… this is a versatile ice cream that can elevate the ordinary into the extraordinary…
recipe adapted from Ben & Jerry’s
1 cup fresh raspberries
1 tablespoon sugar
Peach Ice Cream
2 cups of finely chopped peaches, peeled
1 1/4 cups sugar – divided
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup whole milk
Combine the raspberries and sugar in a medium bowl, mashing together with a fork. Set aside to chill while you prepare the peach ice cream.
Combine the peaches, ½ cup of sugar and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
Remove the peaches from the refrigerator and drain the juice into another bowl. Cover and return the peaches to the refrigerator to chill.
In a large bowl, whisk the eggs until light and fluffy, 1 to 2 minutes. Slowly whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Add in the cream and milk, and whisk to combine. Add the peach juice and stir to blend in.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
About 2 minutes before the mixture is done in the ice cream maker, add the chilled peaches and raspberry mixture; continue freezing until the ice cream is ready. Transfer the mixture to a freezer safe container and freeze at least 6-8 hours for flavors to ripen before enjoying.
Makes 1 generous quart
One other thing I wanted to share was my new bamboo cutting boards by Premium Bamboo. I used these when cutting up my peaches and loved how durable they are. They’re made out of bamboo, making them eco-friendly, biodegradable and easy on my knives. Another great thing about bamboo is that they are naturally less porous which prevents bacteria to get trapped in. I was surprised how light and durable the boards are too. The unique part of these cutting boards is that they are made of three overlapping layers which prevents them from warping. They clean up easily with just soap and water, then air dried. If you’re in the market for new cutting boards, give these a try!
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.