No. 471 - Peach Basil Ice Cream
prep time: cook time: total time:
Ingredients:
- 4 pounds ripe peaches
- 1 ¼ cups sugar (or more, as needed)
- ⅛ teaspoon salt
- 2 teaspoons lemon juice
- 2 cups heavy cream
- 2 cups half and half
- 2 tbsp corn syrup
- 1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
- 5-6 basil leaves (I used tuscan basil which has huge leaves) otherwise use 1/4 cup basil leaves
Instructions:
- Wash peaches and set aside. In a medium sized saucepan, peel, pit, and chop peaches. Add the sugar, lemon, corn syrup, vanilla and salt and allow to macerate for about 30 minutes.
- While this is resting…take the two peaches, peel, pit and place in a small saucepan over medium heat, bringing to a slow bowl - reduce by half, then add 1/4 cup of sugar. Turn off the heat and allow to completely cool. Once cooled, place in fridge to further reduce temperature.
- Bring the rest of the peaches to a slow boil, stirring frequently until sugar is dissolved. Remove from the heat, allow to cool for 1 hour. Using your blender or food processor - add half of the mixture with the basil and pulse to completely break up the basil. Return to the main portion and stir well to combine.
- Refrigerate until very cool.
- When both the main peach mixture and the concentrated peach mixture have come to the proper temperature, add to your ice cream machine and follow directions.
- When you are ready to pour in to your freezing container - pour some of the mixture in, then layer with the concentrated peach mixture - repeating this layering process until you are done. Freeze at least 6 hours - then enjoy.
All photographs copyright Janet S. Grey.
Once again, the Union County Farmer's Market comes to the rescue - so many farmers and so many peaches. I wish I had time to can some - but ice cream or cobble, or hatch peach pie are great substitutes. I have many put back in the freezer for smoothies in the winter.
Recipe inspired by New York Times
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