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Peach Ice Cream

August 7, 2011

I poisoned my nephew. True story. I made a peanut butter ice cream pie. Sounds heavenly, right? Unless you’re highly allergic to peanuts. Have you ever fed anyone peanuts that can’t have peanuts? I can’t talk about what happened next. He was three at the time, and he’s fine now. I’m still in therapy.

 

Our family is full of food allergies. Jon is allergic to shrimp shells. Just the raw shells. He can eat shrimp. He just can’t peel them. Sounds like a really great excuse to get out of dirty work, but it’s true. I’ve seen the hives.

And now, you can add me to add to the list. Turns out I’ve got some beef with gluten. We don’t get along. It hates me. And although I thought I loved it, we broke up. It’s for the better.

It’s been about three months now and I’ve never felt better. My energy is ridiculous. Jon asks often if I’ve had coffee. But the answer is pretty much always no. I don’t need it anymore. My stomach is better. My head is better. I am better. I hate you gluten.

 

Although I can’t have wheat, barley, or rye, many other foods are gluten free in their natural whole form. Fresh fruits, vegetables, beans, meat, fish, most cheeses and some grains like rice, quinoa, and millet contain no gluten. I eat a lot of quinoa. Only because I like to say it. KEEN-WAH (Click it. It’s fun. I’ve played it like 20 times.)

As for baking, let’s laugh about that, or else I might cry. I’m learning how to bake all over again, using new ingredients and gluten free flours. It’s challenging, but I love a challenge. Bring it Xanthan gum. I’ll figure you out. In the mean time. Let’s have peach ice cream. It’s gluten free. Peanut free. And shrimp peel free.

Peach Ice Cream (Vanilla base adapted from David Lebovitz, Peach flavor inspired by delicious childhood memories of  Bergey’s Dairy)

Ingredients:

6-8 peaches
1 cup whole milk
pinch of kosher salt
3/4 cup sugar (I used organic cane sugar)
1/2 vanilla bean
2 cups heavy cream
5 egg yolks
1 teaspoon vanilla extract

Directions:

  1. Wash and peel peaches. Puree 3-4 of them in a food processor until soupy and smooth. You need about 1 cup of peach puree. Dice the other 3-4 peaches. Keep the pieces small. You need ½-1 cup diced peaches.
  2. Over med-low heat, warm the milk, salt and sugar in a saucepan. Scrape out the seeds of the vanilla bean using the back of a knife and add them to the milk. Toss the bean in too.
  3. While that’s warming, pour the cream into a large bowl. Place a fine mesh sieve over the bowl and leave that set up for later. I do this in my sink in case of any sort of tragic spillage.
  4. In a small bowl, whisk together the egg yolks. Using a ladle slowly drip some of the warm milk mixture into the egg yolks while constantly whisking. This will warm your egg yolks gradually so you don’t get scrambled egg ice cream. Once the yolks are warm and mixed, pour the egg mixture back into the milk saucepan.
  5. Cook over low heat, stirring constantly until the mixture thickens. It will coat the back of a spoon when it’s done. Remove from heat.
  6. Stir in 1 cup of peach puree until combined.
  7. Strain the milk and peach mixture into the cream. Using a spatula push the mixture through the sieve. Put the vanilla bean back in the base mixture. Stir the vanilla into the base and refrigerate to chill thoroughly. Chilling will take several hours, so it’s best to leave it over night.
  8. Remove the vanilla bean and freeze in an ice cream maker according to manufacturer’s instructions.
  9. When the ice cream is soft but not yet done churning, add in the diced peaches. The ice cream maker will fold them in for you. Serve soft right from the ice cream maker, or allow it to harden in the freezer before serving.

 

 Notes:

  1. Save the vanilla bean. I rinsed mine and put it in our carton of milk. It’s sitting in there right now making delicious vanilla milk.
  2. So what does going gluten free mean for Make It Naked? It means I promise to still bring you delicious recipes. That’s it. In fact, if you look back for the last three months or so, this blog has been gluten free and you probably haven’t noticed. Remember this cheese cake? Gluten free. And how about these brownies? Gluten free. And this. And this. And even this. All gluten free.
  3. Please know that I’ve gone gluten free under the supervision of my doctor. I don’t recommend doing it unless you’ve discussed it with your own doctor as well.
  4. You will still find some gluten filled recipes on here. I often bake for other people and if something is worth sharing, I will, even if I can’t have it. I have a taste tester lined up. His name is Jon. I’ve updated my recipe page to show what is gluten free and what is not.
  5. I’ve found some really great resources through this fantastical internet.
    Gluten Free Girl and the Chef
    Gluten for Punishment
    Healthy Green Kitchen
    The edible perspective
    Elana’s Pantry
    La Tartine Gourmande
    The Nourished Kitchen
    These are all blogs with gluten free recipes, discussions and information.
    And here is a wonderful post for more on celiac and gluten sensitivity.
29 Comments
  1. Sissy permalink
    August 7, 2011 1:53 pm

    First photo should be titled Pint of Summer. Beautiful!
    P.S. MIN header reminded me, Mexico Midgets are in full force.

    • August 7, 2011 1:57 pm

      Best news of the day! Save me some! Thanks sis, Love you.

  2. August 7, 2011 3:35 pm

    This is another one to add to your list that I like to read
    http://www.roostblog.com/

    • August 8, 2011 6:37 pm

      What a beautiful blog! Thank you for sharing!

  3. August 7, 2011 4:20 pm

    Yum! I’ve been on an ice cream making kick these days and this is being add to my list. I love peach ice cream and can’t wait to try it out at home.
    And as for vanilla beans you can also save your used ones, dry them and then grind them in your food processor with raw sugar, then add to baked goods or ice cream or whatever…The whole bean is edible!

    • August 8, 2011 6:37 pm

      I love vanilla beans so much! They might be in my top 5 ingredients of all time. Thanks for the tip!

  4. Marie Hanna permalink
    August 8, 2011 5:01 am

    Looks great, don’t think it would last one night with all these IC eaters. ha ha ha

    • August 8, 2011 6:36 pm

      True. I’d double it for you guys 🙂 Sending lots of LOVE!

  5. August 8, 2011 11:35 am

    I have Celiac and have been GF for almost 2 years. I try to focus on foods which are naturally gluten-free. I do miss bread sometimes. I like Udi’s breads but I’m working on learning enough to make my own. Look forward to reading about your journey.

    • August 8, 2011 6:35 pm

      Thanks so much. Yes, bread is it. I miss a crusty baguette. I’ve been eating Udi’s – it seems to be the best bread I’ve found. I too am working on making my own. Let me know what you discover and I’ll do the same!

  6. August 8, 2011 12:40 pm

    I love making ice cream! As soon as we move (Tomorrow!!) I am putting my ice cream maker in the freezer and this will definitely be made soon! Yum 😀

    • August 8, 2011 6:33 pm

      Yes, bump it to the top of the list while peaches are in season! Enjoy!

  7. Pam permalink
    August 8, 2011 2:57 pm

    Found your site..again. Loving the photos and info. Finding out about about nut allergies the hard way is the worst way: my grandson, first week living in Australia,had a nut butter and jelly sandwich and immediately had allergic symptoms. Turns out he was allergic to Cashew nuts which according to the doctor is more dangerous than Peanuts!

    As for gluten free dining,delicious is the only word to describe what you’ve written here!!! Thanks for making my mouth water!!!

    • August 8, 2011 6:32 pm

      Thanks Pam! Hope all is well with your grandson now that you know about it. It’s a scary thing finding out the hard way.

  8. August 8, 2011 3:09 pm

    I’m sure this ice cream is great…but the photography is even better. That first shot on the round yellow disk is amazing. Skills are more important than a fancy camera.
    Love/miss you

    • August 8, 2011 6:31 pm

      Oh Randi, THANK YOU. You know that means the world to me coming from your talented self. Love/miss you too!

  9. gene gluchowski permalink
    August 8, 2011 7:17 pm

    you are a peach love you poppy

    • Bebe permalink
      August 9, 2011 5:41 am

      Hi Gene, How ya do’n? I bet Krissy will come up with a way to make a gluten free Babka or grandpas crumb cake? She’s a peach all right, a sweet southern peach.

  10. August 10, 2011 10:16 pm

    OH.my. Totally having food envy right now. This ice cream looks killer!! I will HAVE to make it while CO peaches are in season. Thanks for the shout out. Off to check out your links!

  11. August 11, 2011 9:34 am

    This looks soo good! Too bad I’m allergic to Dairy:-( I know how it feels to have to give up something you love. I miss cheese so very much but I have found ways around it. I will tell you that Trader Joes Rice pasta is DELICIOUS if you haven’t tried it yet!
    I am still working on the whole dairy free ice cream challenge. So far I’ve done strawberry and triple berry. The flavor was good, but the texture not so much. Still working on it… I’ve mastered some other favorites though- Mac and “cheese”, green bean casserole, pizza… You’ll get there and you’ll feel so better for it too! Good Luck!!

    • August 11, 2011 5:23 pm

      Thanks Stephanie! Have you tried using cashews to make ice cream? I’ve never tried but I’ve seen it in the store.

  12. August 12, 2011 4:23 pm

    Wow, those photos are gorgeous! And that ice cream looks mouthwatering:-)

  13. September 15, 2011 1:23 pm

    Really like your blog. I am a chef, you have it right. Naked food, unadulterated food, good for us all. Keep it up! Well done! Check out my blog, writing about life. I also have a food blog on Tumblr…sublime-philly.tumblr.com. Check it out I would love your feedback! I am making this ice cream for my boyfriend tonight. Looks and sounds delish!

    • September 18, 2011 8:31 pm

      Thanks Jenni. Hope you enjoyed the ice cream!

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