I thought it would be fun to end National Ice Cream Month with a post about delicious cinnamon peach ice cream!
One of the items on my summer bucket list is to make 10 different flavors of ice cream this summer. I’m on number 4, so I have many more to go, but I’m feeling good about it…10 will happen!
You might not think that cinnamon and peaches would be that fab in ice cream, but they totally are. Tastes like peach pie, but cold and a lot less work. Oh, it also goes perfectly with ginger peach cake!
Make this ice cream the day before or the morning of the day you’d like to serve it. That way it will be frosty and perfect!
you will need:
2 pounds peaches, peeled, pitted and coarsely chopped
½ cup + 2 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
pinch of salt
1 1/3 cups heavy cream
½ cup whole milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
In a medium saucepan combine peaches, 7 tablespoons of the sugar, lemon juice and salt. Cook over medium heat, mashing occasionally until jam like, about 15 minutes. Let cool completely.
In a medium bowl, whisk together the cream, milk, remaining 3 tablespoons sugar, cinnamon and ginger. Sitr in the peach mixture and refrigerate for 4 hours.
Process the mixture according to your ice cream maker’s directions. Then place in an airtight container and place in freezer until firm, about 4 hours.
makes: just over a quart
time: 35 min hands-on + chilling, churning and freezing
from: Rachael Ray Magazine