Rosy Peach Ice Cream

The peach ice cream featured on the blog of Annie's Eats came at just the right time, as I had 17 homegrown peaches ready to use from my dwarf peach tree. The tree is a Belle of Georgia purchased at Home Depot last year.

Here it is in a side-by-side shot to show the size difference of the tree: after I planted it last year is on the right and this year is on the left. It was difficult to get an accurate comparison photo, with cucumber vines all over the trunk, but the growth of that little tree is amazing.

When the peaches reached that gorgeous rosy peach color but still weren't soft, I picked them (fear of birds!) and put them into a paper sack to finish ripening. I left them in the sack a day or two too long, because when I peeled them they were very soft, and the insides were almost red, with crimson juice rolling down my wrists and onto the counter as I peeled them.

When I made Annie's ice cream, I subbed Greek yogurt for the sour cream in her recipe, used half milk and half cream for the full cup of cream, and added the peach schnapps she suggested (good suggestion ). The flavor was fresh-peachy perfect for the hot summer afternoon. Although my guy thought it wasn't sweet enough, it reminded me of my favorite frozen yogurt from Berri Licious, a local organic live culture frozen yogurt parlor.

Rosy Peach Ice Cream
adapted from the original recipe at Annie’s Eats

1-1/3 lbs ripe peaches, peeled, pitted and coarsely chopped
1/2 cup water
1 tablespoon peach schnapps
3/4 cup sugar
1/2 cup Greek yogurt
1/2 cup half and half
1/2 cup milk
1/2 teaspoon vanilla
A few drops of freshly squeezed lemon juice

Combine peaches, water, and peach schnapps in medium nonreactive saucepan. Cover and cook over medium heat, stirring occasionally, until peaches are soft and cooked through, about 10 minutes. Remove pan from heat, mix in sugar, and set aside to cool to room temperature.

Add peach mixture to food processor with remaining ingredients. If a smooth texture with no chunks of fruit is desired, process until smooth. Chill thoroughly in refrigerator. Once chilled, transfer to ice cream maker and freeze according to manufacturer's instructions.

Ice cream was "posed" in a depression era amethyst Newport Hairpin cream soup bowl by Hazel Atlas, circa 1930s.

I linked up to Roz's Fresh Food Friday.