Some days the creamy smooth texture of homemade ice cream, made with peaches ripe and still warm from the sun is exactly what I’d like …. other times the bright and fresh taste of peach sorbet is ideal. It is so refreshing that it is like an icy peach.
At this time of year, I like to have simple syrup made and cold in the fridge so it is ready to go whenever the fruit is bursting with flavour. It’s called simple syrup for a reason – just bring equal parts water and white sugar to a boil, allow sugar to dissolve completely and remove from the heat. Stir well and keep in the fridge.
My kitchenaid mixer gets a lot of use, and the ice cream maker bowl attachment was a brilliant purchase.
Puree about 2 pounds of fresh peaches (you want to end up with about 5 cups of peach puree. Stir in the juice of 1 lemon and a dash of salt. Allow to completely chill in the fridge before pulling out your ice cream maker.
Combine peach & lemon puree, 1 1/2 cups simple syrup and stir in 1 tsp vanilla paste.
With the bowl of your ice cream maker turning already, slowly pour in the mixture and allow your mixer to do the work – usually it takes about 20 minutes, but this can vary depending on the temperature of your peach puree, and the temperature in the kitchen. Once the mixture looks smooth and thickened, put it into a clean container in the freezer to firm up.