A few months ago, two of my very dear friends and I went on a fruit picking adventure. We went out to a U-Pick farm on Sauvie Island and picked raspberries, blueberries, cucumbers, green beans and, best of all, peaches.
We were out picking fruit for a good 3 1/2 hours, in the middle of the day. With no sunscreen on. By the time we got to the peaches the three of us were tired, hot, thirsty and my arms were a similar shade to the red blush on the peaches. We started picking peaches and putting them into our cart. I grabbed one, and it was so soft to the touch, I had to bite into it. I bit into it and the peach exploded with sweet floral juices. I shouted for my friends to come over and we passed around the most tasty peach I’ve ever had.
While we waited to pay, we were all coming up with recipes that we had to make with our treasure trove. For the peaches, we decided on ice cream and peach basil jam (to be posted soon).
For the ice cream, we wanted to keep it simple. I voiced my strong feelings toward there not being any vanilla in the ice cream. Vanilla brings out way to much sweetness in the peaches and not enough of the flavor. We chose to make a salted peach ice cream. This would bring out the flavor more and making a frozen custard would make it thick and creamy. We used the amazing Jacobson salt, from the oregon coast and fresh eggs from my chickens. We stayed up till 11pm at night making the ice cream and it was totally worth it. I’ve been hoarding my pint of ice cream in the freezer, only taking a bite or two, hoping it will last forever.
You will need a ice cream maker for this recipe.
Frozen Salted Peach Custard
(makes about 3 pints)
4 lbs fresh peaches, pitted and cut into small pieces
3/4 cup granulated sugar, divided
4 1/2 tsp lemon juice
1 cup heavy cream
6 egg yolks
2 tbs of flakey salt (we used the amazing Jacobson Salt)
In a sauce pan, cook the peaches, lemon juice and half the sugar until the fruit has reduced and easily coats a wooden spoon. Let cool to room temp.
In another sauce pan, bring the cream to a simmer. Whisk the egg yolks and the rest of the sugar together in a small bowl. Once the milk is simmering, take it off the heat, add a small amount of the milk to the egg/sugar mix and quickly whisk together, then add the egg/sugar/milk mixture to the rest of the milk, whisk together, put back on the stove over medium heat and continue to whisk until it thickens into a custard (about 10 minutes). Pour custard into a bowl. Using a food mill, strain the compote into the custard and stir together. Stir in the salt. Place in the fridge until room temp (or colder).
To finish the ice cream, follow the instructions that come with whatever ice cream maker you have. Each one works a little differently.
Let the ice cream set overnight before eating (of course tasting it before you put it in the freezer to set is always encouraged).
Total Time: 4 hours
Please check out my lovely friend, Jon Wash’s website . He and I create this recipe together..