This probably should be called ice milk as there is very little cream in it. Consequently the texture is a bit less creamy and smooth than ice cream but it's also kinder to your waistline. A big plus is that you don't make a custard that then has to be cooled; two hours or less in the fridge is plenty. The flavors are pure peach with a bit of an orange nip. Perfect for a hot summer day. Or a Fourth of July dessert.
The "adult" in the title comes from the fact that there's alcohol in the mix to keep it from freezing into a brick in your freezer. I added the orange liqueur because I thought it would compliment the peaches. It does. Of course, if children are to be eating this please omit all the alcohol from the ingredients list. Your ice cream will be very tasty. Especially if you use the ripest, perfumiest organic peaches. Mine came from the Neukom Family Farm at our local farmers market.
Christine's Minimalist Adult Fresh Peach Ice Cream
5 large very ripe peaches (mine were an early variety called 'Sungold')
1/8 cup Splenda sugar blend (or 1/4 cup sugar)
1 teaspoon vanilla
2 tablespoons vodka
1 1/2 tablespoons Triple Sec
1 cup 2% milk
1/2 cup half & half
Working over a bowl so you don't lose any of the juices, slice the peaches in half and remove the pits.
Leaving the skins on, coarsely chop the peaches into the bowl then transfer, juice and all, to a food processor and blend until smooth.
Add the rest of the ingredients and blend again until thoroughly combined. There will be flecks of peach skin throughout the liquid which you can either strain out now or leave in as I did, which gives the finished ice cream an interesting texture. I found it interesting, anyway.
Pour the mixture into a container, cover and refrigerate for about 2 hours or until very cold.
Process in an ice cream maker according to the manufacturer's directions.
When finished, the ice cream may be served soft right out of the maker or you can pack it into a freezer-proof covered container and freeze for several hours. Be sure to let it thaw for about 10 minutes before scooping it into serving bowls.
Keep ice crystals from forming on the surface of any ice cream remaining that is stored in the fridge by covering first with plastic wrap then snapping a lid on tight.
Copyright © 2005-2008, Christine Cooks. All rights reserved