Last year it was Saffron Peach Ice Cream, this year it's a simpler Brown Sugar Peach Ice Cream. I'm not sure which I like better, I'll need to make them both again for a side by side comparison ;)
Brown Sugar Peach Ice Cream
A conglomeration of techniques from The Perfect Scoop, America's Test Kitchen and Eggs on Sunday
Normally I'd use sucanat instead of brown sugar without blinking an eye, but I think this recipe really benefits from brown sugar. The clusters are completely optional, if you don't want the texture in your ice cream, feel free to leave them out.
3c of peeled, chopped peaches (~4 medium ripe)
1/2t fresh lemon juice
1/4c brown sugar
1 1/2T vodka
2 cans coconut milk
1/2c brown sugar
pinch of sea salt
1 ripe peach, pureed
Stir together peaches, lemon juice and brown sugar in a medium non-reactive saucepan. Let sit for an hour or so until they've released some juices and the peaches are slightly softened.
Heat peaches over medium high heat until peaches are tender and flesh has just started to break down, 3-4min. Transfer to a bowl and stir in vodka. Refrigerate until cold, anywhere from a few hours to overnight.
Reserve 1/4c coconut milk and pour the rest into a medium saucepan. Add brown sugar to the saucepan and heat over medium heat until sugar has dissolved. Whisk arrowroot into reserved coconut milk and set aside. Just as the coconut milk comes to a boil, remove from heat and whisk in the reserved milk/arrowroot, vanilla and salt. Cool to RT, then refrigerate until well chilled.
At this point you should have chilled peaches and coconut milk. Strain the peaches and reserve the liquid (you'll be using both the peaches and the liquid). Add liquid and pureed peach to the ice cream base and stir well (or blend). Churn the ice cream according to manufacturer's directions. Transfer ice cream to a freezer-safe container and add peaches and brown sugar clusters (if using). Fold in gently, then freeze a couple hours until firm.
Brown Sugar Clusters
1/4c chopped pecans
1/2c unpacked brown sugar
Preheat the oven to 350deg.
Add oats and pecans to a foil/parchment-lined sheet and toast for 8-10min. Set aside to cool.
Melt brown sugar in a pan over medium heat. When liquid and bubbing, and starting to get a bit darker, turn off heat and stir in nuts and oats. You'll need to work quickly here, and spread the mixture onto the foil-lined cookie sheet and let cool.
Break into chunks and use as an ingredient or topping for ice cream/yogurt/oatmeal/you name it!
What's your favorite thing to do with peaches??