Peaches and Cream

What is one to do in the midst of a sweltering, staggeringly sweaty DC summer?

Leave immediately and head toward the nearest beach.

... If you can. If not, immediately make some peach ice cream.  Close friends and family members will be able to tell you that I am obsessed with fruit.  I do not discriminate between blueberries and blackberries; mangoes and watermelon; I love them all.  I would go so far as to say that I am a Fruit Freak.  That having been said, peaches are among the top contenders for Most Favorite Summer Fruits.  There are very few fruits that just seem to define a season as clearly as peaches seem to.

So if you find yourself in desperate need of a cooling dessert to help you escape the summer heat, look no further.

Peach Ice Cream
Recipe Courtesy of The Food Network

Ingredients

• 2 cups chopped fresh or frozen peaches, peeled if preferred
• 1 1/4 cups sugar
• 1 tablespoon lemon juice
• 2 tablespoons brandy
• 2 cups heavy cream
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 4 egg yolks

Directions

In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.

In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done.