This recipe is from the Memphis Commercial Appeal. Follow the link to get tips on making homemade ice cream.

Peach Ice Cream

5 cups ripe peaches, peeled and chopped
6 eggs, lightly beaten, at room temperature
2 1/2 cups sugar
2 tbsp. all-purpose flour
1 tbsp. vanilla extract
Dash of salt
4 cups whole milk
3 cups heavy cream (whipping cream)

In a blender, puree 3 cups of the peaches. Mash the remaining 2 cups of chopped peaches with a potato masher. Set aside.

In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.

In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture, and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.

Add the pureed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer or crank it by hand for 5 minutes. Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the manufacturer’s directions. Allow ice cream to ripen for at least an hour.

Makes about 3 1/2 quarts.

From The Seattle Times:

Pound Cake Ice Cream Cake

Parchment paper
1 pound cake, homemade or store-bought
3 pints ice cream, slightly softened
1/4 cup berry jam
2 cups sweetened whipped cream (beaten to firm peaks)
Berries for garnish

Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan. Cut pound cake into 12 slices, then cut each slice into thirds. Arrange half in the bottom of the prepared pan and freeze 30 minutes.

Spoon 1 pint ice cream over the cake in small pieces, then spread evenly with a warm metal spoon. Sprinkle half of the remaining pound cake over the ice cream. Dot with 2 tablespoons jam. Repeat layers. Then spoon remaining pint of ice cream on top. Cover tightly with aluminum foil. Freeze at least 6 hours.

To serve, let cake stand at room temperature 10 minutes or in the refrigerator for 20 minutes. Run a table knife around the inside of the pan, release the sides of the pan and remove it. Spoon whipped cream on top and cut into wedges. Garnish each serving with a few berries.

Makes 12 servings.

This entry was posted on Sunday, July 16th, 2006 at 11:23 am and is filed under Desserts, Fruits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.