Ice Cream: Vanilla and Peach

Fun, fun! Here are the photos I promised of Saturday's gelato bar:



Next, meet my ice cream maker, the Cusinart ICE-20. This was one of my very favorite wedding gifts.

Now, start with a basic vanilla ice cream recipe. From here, you can add just about anything (fruit candy, etc.) in the last five minutes of freezing in your ice cream maker. The below recipe makes ten 1/2-cup servings.

Vanilla Ice Cream
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 – 2 teaspoons pure vanilla extract, to taste

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Freeze according to your ice cream maker's instructions. (Mine takes about 25 minutes.)

Peach Ice Cream (pictured in the previous post)
6 ripe peaches
1 lemon, juiced
1/2 cup sugar
1 teaspoon almond extract, divided

Peel the peaches and cut into bite-sized pieces. Combine peaches, lemon juice, sugar, and 1/2 teaspoon almond extract. Pour into a saucepan and bring to a boil. Lower the heat and cook until peaches are tender and juices have thickened slightly.

Puree half of this mixture in a blender or food processor. Follow the instructions for the Vanilla Ice Cream above. Add the pureed peach mixture when you place the cream mixture into the ice cream maker. Freeze according to manufacturer's instructions. Add the remaining peaches (that were not pureed) for the last five minutes of freezing in your ice cream maker.

Thanks for reading, and stay tuned for Red Raspberry, Cheesecake, Cookies & Creme, and Vanilla with Peanut Butter Swirl!