Peach and Pistachio Ice Cream

Servings: 0 servings



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.