Peach Basil Ice Cream

Saturday, July 20, 2019

Peach Basil Ice Cream


Prep time:



4 pounds ripe peaches + 2 additional peaches

1 ¼ cups sugar (or more, as needed)

⅛ teaspoon salt

2 teaspoons lemon juice

1 quart (4 cups) heavy cream

1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)



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.


 Recipe inspired by New York Times


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.


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