Peach Sherbet (and freeze ahead)

Mmmmm….peach sherbet. Need I say more? You do need an ice cream maker, but once you’ve got that, you’re home free. And while it’s not such a great idea to fill your freezer with sherbet for later consumption (it will lose its texture and you’ll be disappointed), you can freeze the mixture and then churn it when you’re ready to eat it. Ice cream ahoy!

Peach Sherbet

2 lbs. fresh peaches
2/3 c. half-and-half
3/4 c. sugar

1) Peel the peaches by briefly dipping them in boiling water. The skins should slip right off.

2) Dissolve the sugar in the half-and-half by gently heating it over a low flame. It doesn’t need to boil; 5 minutes on low heat should do the trick.

3) Puree the peaches with the cream mixture in a blender until smooth.Then refrigerate until thoroughly cooled.

4) Churn in your ice cream maker according to the directions. It took about half an hour in mine.


How to Freeze Ahead

If, perchance, you have 20 pounds of peaches, you might want to make extra for later. Proceed through step three, then transfer the peach & cream mixture to freezer containers. Be sure to leave plenty of room for expansion—in a quart jar you should leave at least an inch. When you’re ready to make the sherbet, just thaw it, then run it through the blender to make sure you’ve removed all the ice chunks. It’s July in January!

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