I think the Tasmanian devil may have moved in. Or at least that’s what my kitchen looks like. I’ve been on recipe testing overdrive and have been so busy that I haven’t had much time to make what I want. Like, say, ice cream.
To say I want to make ice cream, well, would be overstating things because this is so simple it’s barely cooking. And it’s perfect for the dog days of summer because there’s no stove involved. There’s also no custard making, no separating of eggs, and not much of anything else except some dicing, macerating, pureeing and churning. So, as long as you’ve got a blender or food processor and an ice cream maker, well, you can make this ice cream.
There’s so much talk about a Georgia peach but I’m partial to Californian peaches. Particularly when they show up on my front stoop so delicately packed. Thanks to Farmer Al and the ever-generous folks over at Frog Hollow Farm, I had some perfectly ripe peaches to enjoy. You know, to enjoy by snacking on them and having the juices drip down my chin. And to top my morning yogurt and muesli, and to add a seasonal dimension to my caprese salads. And to make my twist on peaches and cream — in ice cream form. I’d say more but really I should stop typing and you should just get to making (or un-making) this recipe.
Peaches and Crème Fraîche Ice Cream Recipe
The thing about peach ice cream is that many of them don’t taste like peaches. But here I macerated the peaches for hours and hours (thanks to Lisa’s advice) and then pureed them with some tangy, sour crème fraîche. If you want it richer, use whole milk instead of half-and-half, but if you want it tangier and more sherbet-like, use buttermilk.
- Makes: About 2 quarts (8 cups)
- Total Time: About 8 hours 10 minutes
- Hands-On Time: 10 minutes
- 2 pounds ripe peaches (about 6), pitted and coarsely chopped
- 3/4 cup granulated sugar
- 1 tablespoon freshly-squeezed lemon juice
- 1 vanilla bean, split and seeds scraped out (can use 1 tablespoon vanilla extract)
- 1 teaspoon kosher salt
- 1 cup (about 8 ounces) crème fraîche
- 2 cups half-and-half
- 2 tablespoons vodka
- 1/3 cup finely chopped crystallized ginger
Combine peaches, sugar, lemon juice, vanilla, and salt and set aside to macerate for at least 2 hours and up to 12 hours.
Pour macerated mixture into a food processor fitted with a blade, add puree with crème fraîche until smooth. Pour into a large bowl, whisk in the half and half and vodka.
Chill until thoroughly chilled, at least 4 hours, then freeze according to your ice cream maker’s instructions, add the crystallized ginger during the last few minutes of churning. Serve as soft serve or transfer into airtight containers and freeze until thoroughly frozen, about 2 to 4 hours. Serve as is or topped with your favorite ice cream toppings.