Fresh Peach Ice Cream and Blueberry Swirl Vanilla Ice Cream

We had a great Labor Day weekend. Josh’s mom came to visit from California. We had so much fun! We spent a lot of time in the kitchen! I will be sharing our weekend cooking adventures this week!

We made two kinds of ice cream, David Lebovitz’s Fresh Peach and Tartelette’s Blueberry Vanilla Swirl. They were both very tasty…and screamed summer! I recommend making these two together…they complimented each other very nicely.

Fresh Utah peaches. They are the best!


We let them simmer with a little sugar.

We added the cream, sour cream, vanilla, and lemon juice to the food processor. This was a super easy recipe!


Time to use the dream machine!
It churned up perfect peach ice cream in no time!


Making the blueberry vanilla custard! Nothing beats the flavor
of a real vanilla bean!

Cooking the blueberries with sugar, just until they POP!

Swirling in the blueberries!


They were both delicious!

Fresh Peach Ice Cream
Adapted from “The Perfect Scoop” by David Lebovitz
Makes about 1 quart

INGREDIENTS:

1 ⅓ pounds ripe peaches (about 4 large peaches)

½ cup water

¾ cup sugar

½ cup sour cream

1 cup heavy cream

¼ teaspoon vanilla extract

A few drops freshly squeezed lemon juice

INSTRUCTIONS:

Instructions: Peel the peaches, slice them in half and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes. Remove from the heat, stir in the sugar, then cool to room temperature.

Blend the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth but slightly chunky.

Cover the mixture and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer’s directions. Transfer to a covered container and freeze until firm enough to scoop.

Blueberry Swirl Vanilla Ice Cream
Adapted from Tartelette

Makes about 1 quart

4 egg yolks
1 cup heavy cream
1 cup whole milk
½ cup sugar
1 vanilla bean or 1 Tb vanilla paste
1 cup blueberries (fresh or frozen)
¼ cup sugar

In a large bowl, whisk the egg yolks and sugar until pale and thick. Run a knife through the center of the vanilla bean, not cutting all the way through, split it open and with the tip of a pairing knife, scrape the seeds. Place them in a saucepan over medium heat, add the milk and cream to boiling point but do not let it boil. Slowly pour the hot cream onto the egg yolks mixture and stir to combine (tempering). Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. At this point you have a thick custard sauce. Remove from the heat and let cool completely, refrigerate until cold, or overnight.