We love serving homemade ice cream to guests. Since it’s peach season here in Charlottesville we make our own peach ice cream and top it with peach sauce. There are a couple of peach orchards nearby that you can pick your own for an afternoon adventure or buy some already picked.
- 2 cups peaches, diced
- ½ cup sugar
- 3 tablespoons lemon juice
- 1 ½ cup whole milk
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- ½ cup goat cheese (fresh, Chevre)
- 1 ½ ounce cream cheese, softened
- ¼ teaspoon Kosher salt
- 1 ¼ cup heavy cream
- 2/3 cup sugar
- ¼ cup light corn syrup
Combine diced peaches, ½ cup sugar and the lemon juice. Let macerate for 2 hours. Drain peaches and reserve both the juice and the peaches separately. Chill.
Mix 2 tablespoons of whole milk with the both measures of cornstarch. Set aside.
Combine the goat cheese, cream cheese and salt. Mix well.
Combine the remainder of the milk with the heavy cream, 2/3 cup of sugar and the light corn syrup. Bring to a boil over medium high heat. Remove from heat and gradually whisk in the cornstarch slurry. Return to heat and bring back to a boil. Boil for 1 minute.
Whisk hot cream mixture into the cheese mixture. Chill thoroughly - at least 2 hours.
Add the reserved peach juice to the chilled cream base.
Freeze according to manufacturers instructions. Add the reserved diced peaches during the last 5 minutes of processing.
The ice cream will have a soft creamy texture. If firmer ice cream is desired transfer to an airtight container and place in freezer for about two hours.
Top with homemade peach sauce, if desired.
Adapted from recipes by Jeni and Cuisinart. - Kathryn Bundy