Fresh Peach Ice Cream

Posted on by Jennie

Fresh Peach Ice Cream | Garlic, My Soul

Adapted from the Heart of the Artichoke by David Tanis

Makes 1 quart


1 1/2 cups heavy cream
1/2 cup sugar
4 egg yolks
1/4 teaspoon vanilla extract
1 pound ripe peaches
1/4 cup oats
1 tbsp balsamic vinegar
1 tbsp honey


1. Beat the egg yolks in a bowl.
2. Simmer cream and sugar over medium heat, dissolving the sugar.
3. Stir a spoonful or two of the cream into the egg yolks, to warm them up, then add yolk mixture to pan with cream. Turn heat to low and cook for about five minutes, stirring constantly.
4. Strain into a bowl and allow to cool.
5. Meanwhile, pit and roughly chop your peaches. Mix into a bowl with honey and oats. Smash the peaches a little…more flavor!
6. Once cool, place in ice cream freezer and churn until the ice cream is quite thick.
7. Once it’s quite thick, add peach mixture into the ice cream, and finishing churning – it’s done when it’s a consistency you like. Serve, or freeze in a bowl and serve whenever you need a bowl of happiness.




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