FRESH PEACH ICE CREAM

A Saturday morning trip to the farmers’ market often yields a bounty of fresh
local peaches, the perfect ingredients for this intensely flavorful ice cream. If
you can’t buy local, just allow your store-bought peaches to ripen in a brown
paper bag for a couple of extra days.

Ingredients:

• • 1 cup peaches, peeled
  • ⅔ cup sugar
  • ½ cup water
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
• Yield: 1 quart

Instructions:

1. 1. Peel and chop the peaches. Set aside in medium mixing bowl.
   2. Combine sugar and water in a saucepan, and cook over medium heat until all sugar has dissolved.
   3. Add reserved peaches to the sugar syrup, and continue to cook for 5 minutes. Remove from heat and chill in refrigerator for 30 minutes. Once chilled, purée the mixture in a food processor until very smooth. Strain through a mesh strainer, if desired.
   4. Combine all ingredients in the food processor, and purée until very smooth. Chill in refrigerator for 2–4 hours, or overnight.
   5. Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing.

Enjoy your homemade fresh peach ice cream!