Peach

I was thinking it, but last week David said it:  Peach 

710 loves peach ice cream, as do I, but it never occurred to me that I could pull it off.  But I did. 

....and I didn't. 

Making ice cream is like chemistry......I'm told. Well not true. No one actually told me that. And in high school I opted for physics over chemistry. Either way, making ice cream is like a science. You can't necessarily swap one item out for another and stick to the rest of the recipe. 

For this I mean strawberries for peaches. 

For the life of me I cannot find the actual recipe I based mine off of - so I might be making some of it up. But in reality, I stole from a few recipes because none of them were what I seemingly wanted. I def opted not to do use eggs and cook things. One day I'll try that approach, but not today.

I can get into details as we go along, right? 

Ingredients 

2 c. ripe peaches, peeled & chopped (about 2 large peaches) 

1/2 c. granulated sugar

1/3 c  fresh lemon juice 

2 c. heavy cream 

1/4 c. whole milk 

Vanilla extract 

Instructions 

Peel and chop the peaches into small pieces. 

Add lemon juice and sugar together. Whisk. It will not fully dissolve, so no worries there. Then put it in a blender. 

Add milk, cream and vanilla into the blender and mix for 20-30 seconds. 

This I'd change up. I'd add the peaches first and blend, then add the milk / cream / vanilla. 

I added the 1 and 1/2 peaches (save the other half peach parts for the ice cream maker) afterwards and it took some manipulation to get them down to the blades to be pureed. That cream mixture is thick AF. 

Pour mixture into the ice cream maker. This is where I added the additional peaches parts and juice. Let it run for 20-30 minutes until it thickens......see below. 

Scoop into container and place in freezer. 

The flavour? Amazing. It was as good as any I've had from an ice cream shoppe.

It was a lot of lemon juice in there, and while there is some lemon qualities to the overall flavour profile, the peaches shine through. 

Peaches, to me, are like avocados. Hard as a rock one hour and the next they start to rot. So my peaches were ripe! And I think that is the way to go. Not only did the peaches go in, but all the juice that came out when cutting them. 

The texture?  ehhhhhhhhh.

The product was in the freezer for about three hours before trying it out. It was still soft, but formed. Actually, the texture was actually fine. And the peaches weren't icy like the strawberries had been. Later dishing ups were a bit crumbly - which seemed odd. 

What was really odd was the almost glycerine-y film it left on our lips and roof of the mouth afterwards. Distractingly so. 

Doing some 'research' afterwards, it seems like it could have been a few things:  cream:sugar ratio (though they didn't tell me what the correct ratio would have been!);  use half and half instead of heavy cream; churning time could have been cut down. 

Maybe one of these. Maybe some of these. Maybe all of these. I suppose it will take some trial and error to figure this out, though the same amount of cream and churn time did not have this effect on the chocolate or strawberry. 

I'm sure I'll do more 'scream later, but I also feel the need to take a little break too. 

Song by: Future Islands