Arkansas peaches are simply amazing. Have I mentioned that before? Well, just in case you have not heard it before, Arkansas peaches are so doggone good, y’all and I can’t wait for you to try them in this Fresh Ginger Peach Ice Cream.
Go ahead. Lick your lips!
We’ve been filling up on fresh peaches that we picked at Peach Pickin’ Paradise, and I’m thinking we probably need to head back up to Lamar before the season is over. Hubby just gives me “one of those looks” when I suggest it. I just keep reminding him that I have NOT ONCE had to throw out a single peach.
I’ve made peach cobblers and peach hand pies for the freezer. There’s Peach Habanero Jam, Peach Basil Jam, Peach Lavender Jam and Peach Jam (hang on; they’re coming). I have several gallons of peach slices in the freezer just waiting on peach pies, peach bread, peach smoothies…whatever suits our peach fancy!
I’ve made a couple of gallons of Peach Vanilla Butter (coming up soon) and several pints of Smoky Peach Barbecue Sauce. You will be able to find the recipe for that on Taste Arkansas soon.
Over the years I have tried multiple variations of peach ice cream including this tangy one that uses sour cream or Greek yogust. But for old-fashioned, downhome custardy goodness, your really need to give this Fresh Ginger Peach Ice Cream a try.
- 3 pounds peaches, pitted and chopped
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1/4 teaspoon sea salt
- 2/3 cup granulated sugar
- 1 Tablespoon crystallized ginger, ground using the back of a spoon
- 6 large egg yolks
- 1 Tablespoon vanilla extract
- 1/2 cup buttermilk
- 2 teaspoons almond extract
- In a saucepan over medium heat, combine the pitter and chopped unpeeled peaches with the 1/2 cup sugar.
- Simmer until the fruit is tender, approximately 15 minutes.
- Using an immersion blender or a food processor, puree the peach mixture until smooth; set aside to cool.
- Simmer he heavy cream, sea salt, 2/3 cup granulated sugar and ground crystallized ginger in a medium saucepan, stirring to dissolve the sugar.
- Remove the cream mixture from the heat; whisk about 1/3 cup of the cream mixture into the egg yolks to temper.
- Whisking oonstantly, slowly stir the yolks into the cream.
- Return the pot to the heat and cook gently until the mixture thickens and coats the back of a spoon.
- Strain the cream mixture into the peach mixture; stir in the buttermilk and extracts; combine thoroughly.
- Cover and chill several hours, preferably overnight.
- Freeze according to manufacturer's directions.
- For soft ice cream, sere drectly from the ice cream maker or store in the freezer until needed
- Do not skip the straining. Otherwise, you will have lumps or curdles in your ice cream. If desired, stir in chopped fresh peaches into the ice cream after it comes out of the ice cream maker.
- This does not make an overly sweet ice cream; you may want to add a little more sugar to the base if you prefer it to be sweeter.
