It was one of the names I considered for this blog. Turns out it’s some kind of vape product – or, as hubby says, it’s just too weird. Fuzzy Peach, though, that’s the ice cream today. I found a recipe purporting to be from ben & jerry – you know that Ben & Jerry. If you haven’t been to the factory, it’s a little slice of heaven. I went in college and had chocolate orange cointreau fudge – sublime, I think that will get in the rotation this July. Anyway, I’m not on any fuzzy guava, or anything else like that but it would have been appropriate inspiration for a Ben & Jerry derivative. Mine is based on this one from Genius Kitchen. I made it with rum, because that’s what we had on hand. Bourbon and little brown sugar would be awesome substitutes. Useful to know that a tablespoon of alcohol seems to help the ice cream stay spoonable the next day.
Peach Ice Cream
For the peaches:
2 cups 1/2 inch diced peaches
1 tablespoon dark rum or bourbon
juice from 1/2 lemon (about 3 tablespoons)
1/2 cup sugar
For the base:
2 cups milk
1 cup cream
2 egg yolks
1 egg
dash salt
1/2 teaspoon black pepper
1 teaspoon vanilla
- Macerate the peaches in the booze, sugar, and lemon. The tip from Genius Kitchen was to do this in the fridge and stir every half hour for 2 hours. Drain the peaches, save the juice. Put it all back in the fridge.
- Make the base by whisking everything but the vanilla in a saucepan. Heat on medium to simmer and then reduce heat to keep a low simmer going while you stir the mix until a light custard forms. Pour the base into a container large enough to hold it and the reserved peach juice. Chill it in an ice bath. When chilled through, mix in the cold, reserved peach juice.
- Churn in an ice cream maker and well formed. Once it is mostly set, add the peaches and mix in for a minute. Transfer the ice cream to a container to harden in the freezer. Mine was pretty soupy at this point but firmed up nicely. If it is soupy, you may want to stir after an hour or two.