Peachy Peach Ice Cream

Trader Joe's (am I allowed to say that?) had some awesome peaches recently.  Both my husband and I agreed; they were the sweetest, most flavorful, juicy peaches we'd eaten since our trip to Turkey 17 years ago!

So I decided to make us some Peach Ice Cream.  I've determined fruit ice creams really need flavorful fruit and I mean FLAVORFUL!!  All that dairy overpowers those poor little fruits.  So your peaches and strawberries and what not must burst with flavor.

For ice cream recipes, I turn to the man, David Lebovitz.  I think it's fair to call his book The Perfect Scoop the bible of ice cream making.  So here's the recipe I used for our deelish Peachy Peach Ice Cream.

Peachy Peach Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 quart
Peel by cutting an X at the bottom and then lowering into boiling water for 30 seconds:
4 large peaches, 1 1/3 lbs (600 g),

Remove peaches from boiling water and immediately place them into a bowl of ice water to cool.  Slip skins off, cut into quarters (you can follow the cuts you made for the X), discard pit.  Cut peaches into chunks and bring to a boil in a nonreactive saucepan with:
1/2 cup water (125ml)

Cover saucepan, stir once or twice.  After 10 minutes or so, peaches should be soft and cooked through.  
Remove from heat, stir in: 
3/4 cup (150g) sugar
Allow cooked peach mixture to cool to room temperature.  Puree in a blender or food processor until almost smooth but still slightly chunky, the cooked peaches along with any liquid and:
1/2 cup (120g) nonfat greek yogurt
1 cup heavy cream
1/4 tsp vanilla extract
1/2 tsp freshly squeezed lemon juice
Chill mixture overnight in refrigerator; then freeze in ice cream maker according to manufacturer's instructions.


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