Apparently I was on a big dessert kick last week? I don’t usually want sweets (I’ll just eat them), but there’s been so much ripe fruit in my kitchen lately, and I couldn’t let it go to waste. There might be a blueberry clafoutis coming soon. Don’t tell.
So ice cream: the peaches in my fruit bowl were starting to get a little too soft, and as soon as I started peeling them I remembered I bought a huge container of blueberries last time I went to Costco. I love peach blueberry crisp, so why not try both in an ice cream? And my new favorite summer flavor was born.
I’m not even going to pretend there’s anything “healthy” about ice cream, though I will say this:
- You’re making it yourself, so you know exactly what’s going in to it
- Fruit, baby! And all whole foods. Nothing weird or unpronounceable here. You can also go for agave, honey, or other sugar substitutes, and even cut the milkfat if you like.
- Moderation is a good thing, and I believe in occasional little treats. This recipe made 12 small, lovely scoops, which was just enough for a very small, moderate serving for each member of my family. It was enough for each of us to revel in the enormous wallop of rich, fresh flavor and feel satisfied. Note: it’d be even more amazing in a waffle cone.
Peach Blueberry Swirl Ice Cream
- 2 c peeled & coarsely chopped peaches (about 2 large peaches)
- 2 tsp fresh lemon juice
- 2 T sugar, agave or honey
- 1/2 cup blueberries, rinsed & checked for stems
- 1 T sugar, agave or honey
- 1 cup heavy cream
- 1 cup whole, 2% or 1% milk (I used 1%)
- 1/2 cup sugar, agave or honey
- 1 tsp vanilla extract
- Toss the peaches with lemon juice to prevent browning. Put half the peaches in a food processor or blender along with 2 T of sugar or alternative. Puree peaches until smooth. Cover and refrigerate remaining chopped peaches.
- In a small saucepan, heat the blueberries and 1 T sugar or alternative over medium-high heat until boiling. Stir occasionally. Once berries have popped and everything looks like a chunky sauce, remove from heat and allow to cool.
- Meanwhile, in a small saucepan, heat the milk, 3/4 cup of the cream, and the 1/2 cup sugar or alternative over medium heat. Stir frequently. In a small bowl, whisk together the remaining 1/4 cup cream and the egg yolks. When the milk in the pan begins to form bubbles around the edges (do not allow to boil!), remove from heat.
- To temper eggs, whisk the egg mixture steadily while slowly pouring in a small amount of the hot milk mixture. When about 1/4 of the milk mixture has been added to your eggs, pour all the warmed egg mixture into the saucepan, whisking thoroughly.
- Cook the custard you’ve just created for 4-5 minutes over medium heat, stirring constantly. Remove from heat and stir in pureed peaches and vanilla. Set mixture over a mesh sieve over a bowl and stir, pressing liquid through the sieve.
- Cool the custard about 30-45 minutes, then refrigerate at least 3 hours, covering with surface directly with plastic wrap to prevent a skin from forming. If your ice cream maker needs to go in the freezer, this would be the time to do it! Your blueberry sauce should go in the refrigerator now, as well.
- Prepare your ice cream maker according to manufacturer’s directions and pour the peach custard right in! When it’s the consistency of thick whipped cream, add the chilled chopped peaches. Once it looks finished, use a rubber spatula to fold in several tablespoons of the blueberry sauce. Remember that the sauce needs to be swirled through, rather than mixed in thoroughly.
- Serve immediately or store in the freezer to serve later on! It should freeze a bit harder if stored, though agave and honey will keep it softer.
I hope you love Peach Blueberry Swirl ice cream as much as we did! Homemade ice cream requires a little prep, but it’s really pretty easy, and it’s so worth it. Once you’ve made it once, a whole world of possibilities opens up. Beware!