Ice Cream Made Simple

Serve with St. Supéry Moscato

There is something special about homemade ice cream.  Although it is easy to make, people are always impressed when they find out that you made it yourself. Make a simple custard with eggs, milk & sugar; add some dead ripe summer fruit and you are in business.

Vanilla bean, lavender or mint can be added to the custard while it is hot and allowed to steep for 10 minutes.  Whole berries, chocolate, nuts or crumbled cookies should be added after the ice cream has been processed in the machine, just before it is finished.

Forget the mess of the old-fashioned ice cream machines that use ice and salt. Get yourself one of the new models let you freeze the insert and then churn the custard in it.  Cuisinart makes some nice models.

I developed the following recipe after our vineyard manager, Josh Anstey, brought me a flat of perfectly ripe peaches from our Dollarhide Ranch Vineyard. Be sure to use the ripest, tastiest peaches or other summer fruit that you can find.

PEACH ICE CREAM

2 ½ cups fresh peaches, peeled, pitted & diced
1 cup sugar
1 teaspoon lemon juice
5 egg yolks
2 ½ cups Half & Half
1 teaspoon vanilla extract

Place the peaches, lemon juice and ¼ cup of the sugar into a saucepan and simmer over low heat for about 5 minutes – let cool.  Place the peaches into a food processor or blender and process lightly – leaving some peach chunks.

Whisk the egg yolks and the remaining sugar until thick and pale.  Heat the half- &-half and vanilla extract until simmering.

Slowly add the hot half- &-half to the yolks while continuously whisking.  Return the mixture to the saucepan and heat to 170 degrees. (Check temperature with an instant read thermometer.) Strain and cool the mixture in an ice bath.

Stir in the peach puree and churn in an ice cream machine according to the manufacturer’s instructions.

Makes about 6 cups.