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Peach Ice Cream

I’ve had this recipe for several years now, and can’t remember where I got it from.
I can tell you that it is delicious!

3 cups organic half and half
1 1/2 cups organic cream (not ultra pasteurized)
half a vanilla bean
1 cup sugar
pinch of kosher salt
2 cups peach puree

Heat the half and half, cream, and vanilla bean in a heavy saucepan to 175°F, or a bare simmer, stirring often so it heats evenly. Immediately take the pan off the heat and remove the vanilla bean. Split it with a paring knife and scrape the seeds back into the hot half and half and cream. Add the sugar and a pinch of salt, stirring to dissolve. Let cool ten minutes or so while you prepare the peaches.

Wash and pit three or four large Malabar Acre peaches. There’s no need to peel them unless you prefer them that way. Slice the peaches into a blender and puree until they’re nearly smooth. Stir the puree into the half and half and cream. (If the cream is too hot, the acid in the peaches may slightly curdle it. This is fine.) Taste and adjust the sugar to your palate. The sweetness will vary depending on how sweet the peaches are.

Refrigerate the ice cream mix overnight, or for at least 6 hours. Aging it improves the flavor, and it has to go into the ice cream maker cold for optimal texture.

Process in your ice cream maker according to the manufacturer’s directions. It should take 15-20 minutes to finish. Transfer the frozen ice cream into a chilled glass or hard plastic container, cover tightly, and place in the freezer for at least an hour before serving. For hard ice cream, leave it several hours.

Serve with fresh peach slices and a few berries for a simple summer sundae.

Note: When fresh peaches aren’t available, you can use a Peach Conserve in place of the fresh peach puree. Either add it straight from the jars, or give it a whirl in the blender first.

This recipe makes about 2 quarts.

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