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Recipe Detail Page
Peach & Pistachio Ice Cream
Summer 2012
Homemade ice cream is quite special and at its best when consumed within hours of making. I often pour the ice cream mixture into the maker as we sit down with guests for supper and later heap the fresh ice cream into chilled bowls for dessert. Use 35% cream for rich creaminess or 18% for a lighter sorbet taste. A small amount of corn syrup inhibits crystal formation, making for a smoother ice cream
6 to 7 small fresh ripe peaches, or 3 to 4 medium, or 2 to 3 large
1 cup (250 mL) granulated sugar
1 cup (250 mL) 35% or 18% cream
2 tbsp (30 mL) corn syrup
1 tsp (5 mL) vanilla extract
Zest of ½ lime, finely grated (optional)
½ cup (125 mL) shelled unsalted pistachios
1 Half fill a large saucepan with water; bring to a boil. Meanwhile half fill a large mixing bowl with cold tap water. Add peaches to boiling water for 45 seconds. Remove, plunging immediately into cold water.
2 Peel and stone peaches. Cut into large dice; there should be 3 cups (750 mL). Immediately place in blender with sugar, cream, corn syrup and vanilla. Whirl until a smooth purée. Turn into a container; cover and refrigerate for at least 6 hours or overnight. Mixture must be icy cold.
3 Taste cold peach mixture; if needed, stir in lime zest for increased flavour. Pour mixture into ice cream maker. Process according to manufacturer's directions until thick ice cream forms, usually from 15 to 25 minutes. Meanwhile rub pistachios in a tea towel to remove as much of the skins as possible. Chop so pieces of nut are just visible.
4 Remove dasher from ice cream maker. Using a rubber spatula, fold pistachios into ice cream. Pack ice cream into another container; cover and return to freezer. If not consuming immediately, temper by placing the container on the counter for 15 minutes before serving. Will keep for up to one week.
Makes 1 quart (1 L)
