Recipe for cooking peach pit ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Peach Pit Ice Cream

1 1/4 lb. ripe unblemished
     peaches (about 8 lrg. peaches)
1/4 c. fresh lemon juice
1 1/2 c. heavy cream
1 1/2 c. milk
3/4 c. sugar
3 lrg. egg yolks (at room temperature)

Peel and pit peaches, reserving peach skins and pits. In a food processor or blender, purée peach flesh with the lemon juice. You should have about 2 1/4 c. of purée. Cover and refrigerate.

Place skins and pits in a lrg. saucepan along with the cream and milk. Simmer, covered, over low heat for 20 mins., being careful not to let mixture boil. It may look slightly separated because of the acid in the fruit. Stir in sugar to dissolve and Remove from heat.

Whisk yolks and add about 1/2 c. of the hot liquid to warm them. Mix well and pour warmed yolks into the hot mixture, stirring constantly. Return saucepan to the heat and cook until custard coats the back of a spoon, about 8 mins.. Be careful not to let mixture boil as it may cause the custard to curdle.

Press a sheet of wax paper or plastic wrap directly onto the surface of the mixture and allow to cool. When cool, strain and combine with the fruit pulp. Mix and chill.

Pour mixture into an ice cream maker and freeze according to manufacturer\s directions.

Makes approximately 1 qt..