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Peach Ice Cream

Wednesday, July 12, 2017

My sister and brother-in-law live in California’s Central Valley. In season, it’s stone fruit country. While grocery stores seek uniform sized, unblemished fruit, anyone can drive around and find “culls” — perfectly edible and delicious — for next to nothing. With this bounty available, my sister decided to develop the perfect recipe for peach ice cream. This is it. (If you’re concerned about raw eggs, use pasteurized eggs.) 


3 eggs
1¾ cups sugar
5 fresh peaches, peeled and chopped
2 cups heavy cream
1 cup half-and-half
1 teaspoon vanilla
½ teaspoon salt


In a large bowl, mix eggs and sugar until smooth. Puree peaches, take 2½ cups and mix with egg-sugar mixture. Stir in remaining ingredients. Freeze in ice cream maker. Remove from ice cream maker, put ice cream in a container, and place in freezer to harden.

Note: Any fruit may be substituted.

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