Fresh Peach Ice Cream
Fresh peach ice cream with creaminess of goat cheese and hint of almond.
Equipment
- Ice Maker
Ingredients
- 4 large peaches
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1 1/2 cup heavy cream
- 4 oz goat cheese plain
- pinch of sea salt
Instructions
- Take the goat cheese out and let it soften while you make rest of the mix.
- In a big pot bring enough water to submerge all peaches to a boil. Keep a wide bowl with ice ready on side.
- Make a shallow X at bottom of each peach, gently lower them in the boiling water and let them simmer for a minute.
- Using a slotted spoon transfer the peaches to the ice bath.
- Once peaches are cool enough, peel the skin and cut into half while removing the seed. Coarsely chop rest of cooked peaches.
- In a food processor add chopped peaches, sugar and both extracts; pulse until finely chopped, around 5 pulses.
- Add cream and goat cheese and pulse few more times until the mixture is smooth. Don't over blend, it would make the mix more buttery.
- Transfer the mix into a bowl, cover with plastic warp and refrigerate for 8 to 10 hrs.
- Pour into the ice cream maker and churn as per the manufacturer's instruction.
- I use kitchen aid's ice cream attachment; it took 15 minutes to reach a soft serve consistency.
- Transfer to an ice cream container, press a layer of parchment paper on the top of the ice cream before putting the lid.
- Freeze until the ice cream is firm.