Thursday, July 29, 2010

Col Cooks: Summer Peach Ice Cream

The other thing I do when I ought to be grading – or cleaning the house or folding the laundry or a million other things– is cook. Since I am still working on a review of Banana Yoshimoto’s hauntingly beautiful Asleep, I thought I’d share the recipe that sidetracked me when I should have been reviewing today!

Col’s Summer Peach Ice Cream
4 cups light cream
1 cup sugar
1 can sweetened condensed milk
1 can evaporated milk
5 ripe peaches, peeled and pulsed a few times in the food processor)
2 teaspoons good vanilla
½ teaspoon salt

Scald cream with sugar to dissolve. Remove from heat and add the rest of the ingredients. Cool the mixture in an ice bath (or refrigerate overnight). Freeze according to instructions on your ice cream maker until the consistency is that of soft serve ice cream, then transfer to another container and freeze for at least an hour.

I’m serving this with blueberry compote tonight to some friends who are heading out of town on sabbatical this year!

*Image from


  1. Ha! I knew the recipes would come eventually!

  2. I just made peach sorbet yesterday, afraid that because I don't have an ice cream maker ice cream itself wouldn't work. The sorbet is 2 cups of peeled peaches, 1/2 cup of sugar, 1 tablespoon of sugar all blended together in the blender and frozen. You cannot even imagine how delicious it is with three simple ingredients! However, hats off to you for your more luscious endeavor.

  3. You know me too well, Jess! I can never resist talking about food for too long.

    Ripe summer peaches are my favorite fruit, hands down -- problem is, there's only about a 2-month window to enjoy them. I will definitely try this recipe, Belleza!


I absolutely love comments. Thanks for taking the time to share! Col