Palisade Peach Ice Cream

A few days ago at the farmer’s market, many stalls had signs reading, “Palisade Peaches—Last Week We’ll Be Here!” My spirits dropped a bit because I don’t want the season for eating chin-dripping blushed golden fruit to end.

After having enjoyed delicious peaches from California’s Central Valley (including many from our own peach tree) for years and years, we wondered what Colorado peaches would be like. And we found out that they are incredibly flavorful and sweet. Grand Valley, in western Colorado is home to acres and acres of orchards, and Palisade is the Peach Capital. A huge crop ripens in late summer, making August prime peach picking and cooking time.

The cover of the August 1985 issue of Bon Appétit featured a big scoop of Georgia Peach Ice Cream. Zack Hanle, who served as the New York editor of Bon Appétit from 1976 to 1990, profiled the cooking of Georgian Judy Falke in “A Super Southern Picnic.”  

Coloradans like picnics, too, I thought. As I looked at the bowl of beauties on my kitchen counter, I knew that it was time for a Colorado version of this frozen dessert. 

The base of the ice cream begins by warming half and half, whipping cream, and a split vanilla bean to almost boiling.

This hot mixture is then added to egg yolks and sugar. Ms. Falke’s recipe called for brown sugar, a Southern touch if there ever was one, and produced a butterscotch-colored base. The brown sugar, with its touch of molasses, adds a lovely note to the ice cream. It takes only 5 minutes of additional cooking for the mixture to thicken up to the right consistency.

After cooling the base, you add some of the peaches, which have been pureed with sour cream. I opted to reduce the amount of sour cream by one-third so it wouldn’t overpower the milder cream and half and half.  Chilling this mixture for a while allows the peaches to infuse the custard base with their singular flavor.

Once you’re ready for the ice cream maker, you start the freezing process. When the mixture becomes thick, you fold in additional chopped fresh peaches.

This ice cream provides a velvety delivery for peak peach flavor. I looked at it as a going-away gift from summer to my family and friends. What a great way to say goodbye and yum at the same time.

Palisade Peach Ice Cream

Sunnyside Cook

Dawn Dobie

A celebration of peaches and cream in frozen form

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 15 minutes mins

Total Time 6 hours hrs

Servings 8

Ingredients

  

• 1 cup half and half
• 1 cup whipping cream
• 1 vanilla bean split (or 1 teaspoon real vanilla extract)
• 1/2 cup plus 3 tablespoons firmly packed brown sugar
• 4 egg yolks
• 2 1/4 pounds of fresh peaches peeled and pitted (right before use)
• 1 cup sour cream

Instructions

 

• Over medium-high heat, warm the half and half, whipping cream, and split vanilla bean in a medium saucepan until almost boiling (do not allow to boil).
• Meanwhile whisk the sugar and egg yolks in a large bowl until they are pale and fluffy.
• Slowly whisk the hot milk mixture into the sugar mixture, stirring constantly until all ingredients are incorporated (you can throw the vanilla bean back into the saucepan).
• Return the combined mixture to the saucepan and cook over medium heat until the mixture thickens, about 5 minutes. Watch carefully so the mixture does not boil. You will know it's thick enough if you can dip in a spoon and then run your finger across the spoon and leave a pathway.
• Strain the mixture into a large bowl, cover with plastic wrap and cool completely in the refrigerator (at least 2 hours).
• Coarsely puree 1 1/2 pounds of peeled peaches in a food processor with the sour cream. Fold this mixture into the cooled custard. Cover and refrigerate for at least an hour.
• Process custard in an ice cream maker according to the manufacturer’s instructions. In the meantime, coarsely chop the remaining peaches. Add them when the custard is almost set.
• Transfer the ice cream to a container, cover and freeze for several hours. If the ice cream is frozen too solidly, refrigerate for an hour before serving.

Notes

Peeling and chopping the peaches ahead of time will lead to discoloration.

Adapted from Bon Appétit (August 1986)