From Paulette Vickery's Recipe Collection

Peachy Down Home Peach Ice Cream

desserts, fruits

1 each lemon
6 each ripe medium peaches
3/4 cup sugar
1 cup whipping cream
1 cup milk
1 each piece vanilla bean
1/8 teaspoon salt

From lemon finely grate 1/4 teaspoon peel, and squeeze 1 tablespoon juice. Peel and pit peaches, reserving pits. Cut peaches into chunks. In food processor with knife blade attached, combine peaches, sugar, and lemon juice, then pulse just to a chunky consistency. Pour peach mixture into bowl, and cover and refrigerate until well chilled. Meanwhile, in 2 quart sauce pan combine cream, milk, a 2 inch long piece of vanilla bean split in half, salt, lemon peel, and reserved peach pits. Heat over medium high heat just until bubbles form around edge of pan. Pour cream mixture into bowland cover and refrigerate until well chilled, at least 2 hours. Strain cream mixture through sieve into peach mixture. Stir until blended. Pour mixture into ice cream freezer and freeze. Serve immediately, or place in freezer to harden. Use within 2 weeks. Makes about 5 1/2 cups.

Yield: 10 servings




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