Hoppy Peach Ice Cream

Hoppy Peach Ice Cream

By: Gesine Bullock-Prado

Prep Time: 8 hours inactive

Cook Time: 30 minutes

Servings: 8 servings

Our friend Gesine Bullock-Prado wrote a wonderful cookbook called, My Vermont Table. It is full of recipes that highlight the vast array of high-quality produce and products that come from our state. For this one, she uses our Beekeeper’s Cut Honey but we are guessing that Knotweed or Basswood would be equally good.

Recipe is taken verbatim from Gesine’s book and is used with the author’s permission.

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Ingredients

  • 1 ¾ cups peach puree

  • ½ cup buttermilk

  • ½ tsp almond extract

  • 1 tsp citric acid

  • 1 ½ cups whole milk

  • ⅔ cup heavy cream

  • 1 cup dried hops

  • ¾ cup sugar

  • ½ cup Runamok Beekeeper’s Cut Honey

  • 2 tsp tapioca flour/starch mixed with 2 tbsp water

  • 1 cup pitted and diced peaches

  • Oatmeal cookies for serving

For Peach Puree

  • 2 lbs fresh peaches (weighed with pits), scrubbed, pitted, and cut into small cubes

     

  • 1 cup light brown sugar

     

  • Zest and juice of 1 lemon

Instructions

  • 1 Whisk together the peach puree, buttermilk, almond extract, and citric acid in a large bowl. Refrigerate.
  • 2 Fill a large bowl with ice. Set aside.
  • 3 Combine the milk and cream in a large saucepan. Add the hops. Bring the mixture to a simmer and then remove from the heat. Allow the hops to steep until the mixture is cool. Strain out the hops and return the milk mixture back to the pot.
  • 4 Add the sugar and honey and simmer over low heat until the sugar has melted. Remove from the heat and stir in the tapioca mixture. Settle the pot on top of the ice and allow to cool completely.
  • 5 Pour the cooled mixture into the reserve peach mixture and whisk to combine. Cover with plastic wrap and refrigerate overnight.
  • 6 Churn according to your ice cream maker’s instructions.
  • 7 Once cooled to “soft-serve” thickness stir in the reserved diced peaches and transfer the ice cream to a freezer safe container. Place plastic wrap on the surface of the ice cream, making sure it’s touching any exposed ice cream, then top with a lid. This will prevent ice crystals from forming on the top of the ice cream.
  • 8 Serve topped with an oatmeal cookie.