This is a lovely and light ice cream recipe that doesn't require making a custard first. Indeed the eggs aren't cooked, and I hesitated posting it as I know the U.S. is having an egg crisis at the moment - but if you are confident in your egg supply and don't have a compromised immune system, there is no problem with uncooked eggs. Stay away from the mass-produced industrial eggs and go with a trusted local farm.
The fact that it isn't custard based gives it almost an ice-milk or sherbet consistency and it is a great way to showcase the last peaches of the season. The peach schnapps keeps the ice cream from freezing too solid, leaving you with a lovely texture. Enjoy!
Fresh Niagara Peach Ice Cream
adapted from Ben&Jerry's Homemade Ice Cream & Dessert Book
2 cups finely chopped ripe peaches, peeled
1¼ cups sugar
1 oz peach schnapps
2 large eggs
2 cups heavy or whipping cream
1 cup milk
Combine the peaches, ½ of the sugar, and the schnapps in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining ¾ cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
5 After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready.
Makes a generous 1 quart.
I guess I could have garnished with more peaches but I used all of mine up in the ice cream. So, blueberries it is! What grows together goes together and Ontario, especially Niagara, grows lovely peaches and blueberries.