Sunday, August 4, 2013

Peach Ginger Ice Cream

This recipe requires an ice cream maker and is calibrated for the 1 1/2 quart size.

I'll definitely be making this again - the peaches (straight from our tree) and candied ginger are excellent together, all against the backdrop of sweet local cream. Make sure you use a nice, soft, ripe peach.

3 cups cream (or 2 cups cream + 1 cup milk)
1 medium peach, pitted, peeled, and mashed
3/4 cup crystallized ginger, finely chopped
Pinch of salt
1/2 cup sugar

Combine all ingredients in a medium bowl and refrigerate for an hour or so.  When you're ready, process in the ice cream maker according to the manufacturer's directions.  Serve immediately or freeze in an airtight container for later.

Makes about 1 1/2 quarts.

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