It's early September in New England. We've had a long hot summer and now our minds are starting to anticipate the arrival of fall. But before the temperature starts to drop, pumpkins are on our door step and squash soup is on our plate, let's have one more lick of ice cream.
Right now the orchards across the state are producing some of the sweetest peaches around. To handle the abundance of this late summer fruit, I turn them into ice cream and freeze them to enjoy after the summer has passed.
This is a two day event - not because it is a time consuming - but because I like to visit the orchards and pick the peaches myself. A quick drive to Russell Orchards in Ipswich or Smolak Farms in North Andover and you can pick as many pounds as you can carry.
When picking peaches for ice cream that I am making that day, I look for fruit that is completely ripe. You want each peach to be as full of as much sugar and juice that it can hold. For each quart of ice cream that I make, I plan on picking about a pound of fruit.
Follow the recipe below and you will be able to enjoy September's local peaches in November.
Local Peach Ice Cream, makes 1 quart
- 2c Heavy Cream
- .75c Milk
- 1c Sugar
- 1 tsp. Vanilla Extract
- 8 Egg Yolks
- .5 lbs Very Ripe Peaches, peeled and diced
- Combine heavy cream, milk, sugar and vanilla extract in a medium sauce pot. Heat to a simmer then pour into a blender top with lid.
- Add half the diced peaches and blend on low while slowly pouring in the egg yolks. Please use caution when blending any hot liquid.
- Pour custard base into a sealable container and chill for at least 12 hours.
- Once the custard base has chilled process according to your ice cream makers instructions.
- At the last minute add the remaining diced peaches and wait until peaches are evenly combined in the ice cream.
- Freeze until hard and enjoy.
Sam Hunt is executive chef at 15 Walnut Local Bistro in the Shoppes at Hamilton Crossing.