Peaches and Cream Ice Cream

By cwyorkiex3

Ingredients

• 1 cup cool water
• 3/4 cup superfine sugar (if you don’t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery)
• 4 ripe peaches, peeled and cut into 1/2-inch chunks
• 3 tablespoonspeach schnapps, brandy, or orange flavored liqueur
• 1/4 cup heavy cream
• 3/4 cup plus 2 tablespoons plain Greek yogurt (preferably full-fat)
• 2 tablespoonschopped toasted hazelnuts (optional)

Preparation

Step 1

1. Bring the water and the sugar to a boil in a saucepan, stirring occasionally. Simmer until the mixture forms a clear syrup.

2. Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool.

3. Using a slotted spoon, transfer half the fruit to a small bowl and set aside. Pour the remaining peaches and all of the syrup into a blender or food processor and blend along with the cream and the yogurt to the desired consistency.

4. If using an ice-cream maker, pour the mixture into the machine and follow the manufacturer’s instructions.


If not using an ice-cream maker, pour the mixture into a large shallow container, such as a metal baking pan, and place in the freezer. Whisk the mixture every 30 minutes.

5. Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. Enjoy immediately or transfer to a container and freeze a little longer if you’re the sort who likes a slightly firmer texture. Regardless, you may wish to remove the ice cream from the freezer about 10 or so minutes prior to serving to soften it slightly.