Old-Fashioned Flavor, Modern Method
This recipe takes the classic flavor of peaches and gives it surprising depth by making use of the peels and pits, infusing the base with a subtle nuttiness and warm, almost almond-like aroma. It’s an old-fashioned technique that honors the whole fruit—nothing goes to waste.
Not only does this ice cream taste like summer in a scoop, but the same method works beautifully with other stone fruits like cherries, nectarines, or apricots. It’s a simple, elegant way to extract every last bit of flavor.
Ingredients:
- 1¼ pounds (about 8 medium) fresh peaches
- ¼ cup fresh lemon juice
- 1½ cups heavy cream
- 1½ cups milk
- ¾ cup sugar
- 3 egg yolks
Instructions:
- Prepare the peaches:
- Peel and pit the peaches, reserving the peels and pits.
- Purée the peach flesh with the lemon juice. You should have about 2 cups of puree.
- Refrigerate the puree while you make the custard.
- Infuse the dairy:
- Place the reserved peels and pits in a saucepan with the cream and milk.
- Cover and simmer over low heat for 20 minutes. Do not boil.
- The mixture may look slightly separated due to the natural acid in the fruit.
- Make the custard:
- Add the sugar to the hot liquid and stir to dissolve.
- In a separate bowl, whisk the egg yolks briefly.
- Slowly pour about 1 cup of the hot liquid into the yolks, whisking constantly to temper.
- Pour the tempered yolks back into the saucepan, continuing to whisk.
- Cook over medium heat, stirring constantly, for about 8 minutes, or until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
- Finish the base:
- Strain the custard into a clean bowl to remove the peels and pits.
- Cool the custard completely.
- Combine and freeze:
- Stir the peach puree into the cooled custard.
- Pour the mixture into your Whynter ice cream maker and freeze according to the manufacturer’s instructions.
Tips & Variations:
- Cherries and apricots work wonderfully using the same method—just be sure to strain the puree through a food mill to remove skins and pits cleanly.
- For added texture, fold in chopped candied ginger or roasted peach chunks before the final freeze.
A Scoop of Nostalgia
This isn’t your average peach ice cream—it’s layered with flavor, thoughtfully made, and just the kind of recipe that becomes a family tradition. Whether you’re honoring your summer harvest or just looking to use fruit to its fullest, Peach Pit Ice Cream is a sweet way to make something special from scratch.
