Peach and Pistachio Ice Cream
- 6-7 small fresh ripe peaches, or 3-4 medium, or 2-3 large
- 1 cup sugar
- 1 cup 38% cream
- 2 Tbsp corn syrup
- 1 tsp vanilla extract
- Zest of 1/2 lime, finely grated (optional)
- 1/2 cup shelled unsalted pistachios
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.
Peel and stone peaches. Cut into large dice; there should be about 3 cups. Immediately place in blender with sugar, cream, corn syrup and vanilla. Whirl until a smooth puree. TUrn into a container; cover and refrigerate for at least 6 hours or overnight. Mixture must be icy cold.
Taste the peach mixture; if needed, stir in lime zest for increased flavour. Pour mixture into ice cream maker. Process according to manufacturers directions until thick ice cream forms, usually about 15-25 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.
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 using immediately, temper by placing the container on the counter fo 15 minutes before serving. Will keep for up to 1 week.