No matter how tasty commercial ice cream is, it will never replace real homemade summer-fruit ice cream melting in your mouth. Peach, plum, raspberry or strawberry — it's not hard to make, either in one of the newfangled ice-cream machines or just in a cake pan, blender and your fridge.
- Portion size 750 servings
- Credits : © CanadianLiving.com
Custard: In bowl, whisk egg yolks with sugar for 2 minutes or until pale and thickened; set aside. In heavy saucepan, heat light cream over medium-high heat just until bubbles form around edge; gradually whisk into yolk mixture.
Rinse saucepan clean. Return egg mixture to pan; cook over low heat, stirring constantly, for about 12 minutes or until thick enough to coat back of wooden spoon.
Immediately strain through fine sieve into large bowl. Stir in whipping cream and vanilla. Let cool to room temperature. Place waxed paper directly on surface; refrigerate for at least 2 hours or up to 24 hours.
Peel and slice peaches. In bowl, combine peaches with sugar; let stand for about 20 minutes or until juicy. In food processor or blender, puree peaches to make about 2 cups (500 mL). Fold into chilled custard.
It using electric ice-cream maker, or one that uses salt and ice, follow manufacturers instructions. If using ice-cream maker, fit chilled metal canister, then paddle, into container. Pour in custard. Replace lid and crank about 4 turns every 4 or 5 minutes for about 20 minutes or until thickened. Transfer to chilled airtight container; store in freezer. Transfer to refrigerator 30 minutes before serving.
If not using ice-cream maker, pour custard mixture into shallow metal pan; cover and freeze for about 3 hours or until almost firm. Break up mixture and transfer to food processor; puree until smooth. Pour into chilled airtight container; freeze for 1 hour or until firm. Transfer to refrigerator 30 minutes before serving.