Peach or Apricot Ice Cream

Ingredients

For the fruit:

• 3 pounds peaches or apricots, pitted and diced (no need to peel them)
• ½ cup sugar
• ½ cup buttermilk
• A few drops of almond extract (optional)

For the base:

• 2 cups heavy cream
• ⅔ cup sugar
• ⅛ teaspoon fine sea salt
• 6 large egg yolks

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    575 calories; 34 grams fat; 20 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 61 grams sugars; 7 grams protein; 293 milligrams cholesterol; 125 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 pints

Preparation

Prepare the fruit:

1. In a saucepan over medium heat, combine fruit with 1/2 cup sugar. Simmer gently until fruit is tender, about 10 minutes. Purée in a food processor or blender.

Make the base:

1. In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
2. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
3. Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of almond extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
4. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.