This post was last updated on June 7, 2015.
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Before I moved to Austin, I really didn’t have a good understanding of what the South was like. Truth be told, I really didn’t think much of it other than what I saw on tv or heard about from Dustin (he grew up in Dallas). I was firmly planted in California and thought I’d never leave.
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When we decided to move to Austin, I thought I was a little more prepared. I was expecting heat, heat and more heat. I was expecting sweet tea and “yes, ma’ams,” and a lot of barbecue. And flat land. I was even expecting to live without my precious avocados and fresh fish.
So, when I arrived and discovered things like Fredericksburg peaches, I knew I was gonna be ok.
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I found I actually liked the weather. Well, mostly. There are times in the fall I actually prefer over California, if you can believe it. I even don’t mind the heat too much. Okay, well I don’t despise it. And the thunderstorms and lighting across the sky are a sight to behold.
I discovered a love for sweet tea and barbecue and blue bonnets as well. And I even started enjoying beer.
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This summer, we took a drive through the country to pick some peaches in Fredericksburg — one of my absolute favorite things to do since moving here. Along the way, I always see signs for peach ice cream at sweet, little red barns and roadside stands. They make me smile and reaffirm how much I love Texas — a feeling that seems less and less surprising the longer I stay here.
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So, when we came home with a half bushel of the best peaches ever, I had some choices to make. Peaches that good need not be wasted. And I could think of no better way to enjoy them than to make my own peach ice cream.
Because: peach ice cream.
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And it was fabulous. Smooth and creamy. Fresh and mild. This peach ice cream recipe is perfect for a hot day and will make you dream about the South and all the goodness it has to offer.
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I do miss my freshly squeezed orange juice, local strawberries and breakfast burritos from California, but I have more than I could have asked for here in Austin. And now I have my own peach ice cream.
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- 3 eggs, lightly beaten
- 1¼ cups sugar
- 1 tbsp. all-purpose flour
- 1 tbsp. vanilla extract
- ¼ tsp. kosher salt
- 2 cups whole milk
- 1½ cups heavy whipping cream
- 3 cups ripe peaches, diced (approximately 3-5 medium peaches), divided
- In a medium bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.
- In a large saucepan over low heat, heat the milk and cream until it begins to steam. Slowly (temper) incorporate the egg mixture into the milk mixture, and stir. I like to add a tablespoon at a time of the hot mixture into the cold, egg mixture until the egg mixture has heated through. Be careful with this step as moving too quickly will cause the eggs to scramble and will ruin the custard.
- Once the egg and milk mixtures are fully combined, cook over medium heat, stirring constantly, until the mixture is thick and smooth, about 15 min. You will be able to make a line on the back of a spoon with your finger.
- Remove from heat and refrigerate the mixture until cold, approximately 2-3 hours, ideally.
- In a blender, add 2 cups of the diced peaches and purée until smooth. Gently mash the remaining 1½ cups of peaches with a potato masher or fork and set aside.
- Add the puréed and diced peaches to the chilled mixture and pour into the bowl of an ice cream maker. Freeze according to the manufacturer's directions. Ice cream is best if allowed to further freeze for one hour prior to serving.
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