Part of my haul from the farmer's market lately has been fresh peaches. It's still a little early for peaches here; the ones at the farmer's market are from Alabama, but they are definitely fresh and most juicy delicious. They're the kind of fresh that drips down to your elbows. That's the kind of delicious you can only get from super ripe peaches. I wait all year for them.
The hardest thing for me with peaches is how short a time they stay fresh before they go all mushy. That's the great thing about this ice cream. You get to enjoy the flavor of the peaches longer than a couple of days. Well, you could if you can make the ice cream last that long....
The praline flavor in the ice cream comes from a very generous addition of Praline liqueur. Praline liqueur is pecan flavored and hails from New Orleans, the home of what most people think of when they think of pecan pralines. If you can't find praline liqueur, you could use bourbon or amaretto and this ice cream would be equally yummy. Since you don't cook this ice cream and Praline liqueur is not really kid-friendly, so you could also use peach juice or nectar, too.
Fresh Peach Praline Ice Cream
Print me, Please!!!
14 oz can condensed milk
5 oz can evaporated milk
1 1/4 cups milk
5 fresh peaches, pitted, peeled and roughly chopped
2 Tbsp sugar
1/4 cup lemon juice
1/2 tsp salt
1/4 cup praline liqueur
Whisk together the milks; cover and chill at least one hour. Put the peaches, sugar, lemon juice, and salt in the bowl of a food process or or blender and process until almost smooth. Stir the peach puree and praline liqueur into the milk mixture.
Pour the mixture into the bowl of an ice cream maker and freeze according to the instructions provided with the ice cream maker. Transfer the ice cream to a covered, freezer-safe container and freeze until firm (overnight is best).
Spoon into bowls and serve.
Note: if you don't have an ice cream maker, use the instructions for my Brown Butter Ice Cream. They make an equally creamy and smooth ice cream without an ice cream maker.