If there is one food I associate with summer, it has to be peach ice cream. When I was I kid we’d go to my grandparents’ for a three weeks each summer, and my grandfather would make THE WORLD’S BEST fresh peach ice cream in a hand-crank ice cream maker with ice and rock salt. When my husband and I got married, we registered for a beautiful White Mountain Hand Crank Ice Cream Maker specifically so that we could make my grandfather’s ice cream exactly to plan. Yesterday we made a batch—my husband’s first go at homemade ice cream. Yes, it’s a workout turning the crank for 20 minutes, but the payoff is quite simply sublime.
Peach Ice Cream
2 cups sugar
4 generous cups ripe yellow peaches, pureed (from about 4 lbs peaches, peeled)
4 cups heavy cream
2 tsp. vanilla (scant)
1 tsp. almond extract (scant)
1/2 tsp. salt. Beat eggs and sugar together until thick. Add peaches, cream, extracts and salt. Mix well. Freeze in ice cream maker. Makes about 3 quarts.