When incorporating certain fruits in ice cream there's the possibility that the end result may be a bit icy. David suggests peeling and slicing the peaches, cooking them until they're nice and soft then puréeing them. I added just a whiff of sugar and a splash of lemon juice to my pound-and-a-half of peaches and was very happy with the end result. Once my chilled base was ready to process, I blended in the cooled peach purée and churned away.
The peach flavor comes through nicely in this creamy, fresh summery treat. I served this one with my from-scratch angel food cake (YUM!) and some sliced fresh peaches. How can one go wrong with that combo?!
Of course it's great on it's own, one luscious spoonful at a time.
BUT!! There's hope after all. Next time I'll rinse 'em, soak 'em in water overnight and make my own NUT MILK! I've been dying to try it. And an even more beautiful thing is once the almonds and water are ground and the milk is strained through cheese cloth, the almond meal can be spread out on a baking sheet, dried in the oven and used in baked goods. Now THAT'S a good deal all the way around.
In addition, after the ice cream was processed, I mixed in coarsely chopped Ghiradelli 60% chocolate chips and some of my ground almond nougatine.
Happy summer everyone!