Featured image: Pearson Farm
Peach season is short, but it sure is sweet!
August is National Peach Month, a perfect time to celebrate one of summer’s juiciest fruits. Whether enjoyed fresh from the orchard or folded into a sweet treat, we’re celebrating accordingly—with peach ice cream, of course! This month invites us to get creative in the kitchen and make the most of summer’s finest fruit using juicy, Georgia-grown peaches.
Pearson Farm, a five generation family farm in Zenith, Georgia, is a pioneer in peach growing and picking, with roots deep in the red clay of the Peach State for more than 135 years. While their fresh peach season has come to a close, you can still purchase peach preserves, a cobbler kit, and their famous pecans on their website. Plus, you can find recipes for peach-inspired dishes (like the one below!) here.
Recipe courtesy of Pearson Farm.
Peach Ice Cream
Ingredients
Peach Puree
- 4 peaches peeled and sliced
- 1/4 cup sugar
- 1/4 cup water
Fresh Peaches
- 3-4 medium-sized peaches peeled and diced small
- 1/2 cup sugar
- 1/2 tsp lemon juice
Custard Base
- 6 egg yolks
- 2 cups heavy cream
- 1 1/4 cup whole milk
- 3/4 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
Instructions
- Peach Puree:Combine the ingredients in a saucepan and bring to a simmer. Simmer until the peaches have begun to break down. Pulse with a hand blender until smooth and simmer for another 10 minutes. Transfer the peaches to a bowl. Press cling wrap onto the peaches and allow to cool.
- Fresh Peaches:Toss diced peaches with sugar and lemon juice in a bowl. Allow to stand at room temperature for 30 minutes until a syrup forms. Pour the peach mixture into a fine mesh strainer and allow juices to drain into a bowl. Allow to drain for 30 minutes. Pour the drained peaches in a bowl, press cling wrap tightly onto the top and refrigerate. Save the liquid.
- Custard Base:Whisk together the egg yolks and 1/4 cup sugar until light in color. In a saucepan, whisk together the cream, milk, remaining 1/2 cup of sugar and the salt. Heat over medium-low heat until bubbles appear around the edges of the pan. Whisking constantly, slowly pour in 1/2 cup of the hot custard base into the egg yolks to temper the eggs. Add an additional 1/2 cup of hot custard base, continuing to whisk the entire time.Â
- Pour the tempered egg yolks into the saucepan with the rest of the custard base and whisk for 3-4 minutes, or until the temperature is between 170-175 degrees. Remove from the heat and stir in the vanilla. Strain the custard base through a fine mesh strainer into a clean bowl. Stir in liquid from the fresh peaches and refrigerate for a least 4 hours.
- Pour the custard into the ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream. Add the reserved fresh peaches during the last minute. Move 1/2 of the custard to an airtight container. Spoon 1/2 the peach puree evenly over the custard. Layer the other 1/2 of the custard on top and spread the remaining puree on top. Using a knife, gently swirl the puree into the custard. Do no over mix. Cover and freeze at least 6 hours until ready to eat.
Looking for more recipes from around the South? Click here.
