Honey Peach Ice Cream

July 21, 2010

During a recent excursion we couldn’t resist the guy by the side of the road who was selling these beautiful Georgia peaches.  Although I knew we weren’t going to be home long enough in the following days to enjoy them, I still couldn’t stop myself from buying a basket.  By the time I got around to turning these into ice cream they were getting pretty soft and overripe but that worked just perfectly.

I’ve been on a honey kick lately so when I saw the honey bottle in the pantry I was inspired to use it for sweetening instead of sugar.  It creates a distinctly rich and different flavor.

So here you have it… peaches and cream in the land of milk and honey, all in one delicious bowl of goodness.

  • Cream, 1 1/2 cups
  • Half and Half or Milk, 3 cups
  • Honey, 3/4 cup
  • Peaches, 3 or 4
  • Vanilla Extract, 1 tablespoon

Combine the cream with about half a cup of the honey.  Stir to blend well.

The honey wasn’t melting into the cream so I heated it for just a few minutes, stirring occasionally.

Meanwhile measure the rest of the cream and/or half and half into a large bowl.

Slice the peaches and remove the pits.

Mash the peaches, along with the vanilla,  with a potato masher until they’re in small chunks with lots of juice.  It didn’t seem worth getting the food processor out for such a quick task but a quick whirl would accomplish the same thing.

Combine the peaches with the cream mixture and refrigerate until it’s very, very cold.

Freeze according to your ice cream maker’s instructions.  When it’s just about done but still stirring, drizzle in the remaining honey to create ribbons of honey throughout.

Drizzle with an additional bit of honey before serving.  Enjoy!

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{ 2 comments… read them below or add one }

1 Joy July 21, 2010 at 11:41 am

That looks so good. I wish I could have some right now. I love how you drizzled honey ontop.


2 Kath July 22, 2010 at 9:35 pm

I just stumbled this to save for when our local peaches are in (August). Can’t wait to try it! Thanks so much for the recipe.


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