Fresh Peach Ice Cream - Fresh Blueberry Sauce

July is National Ice Cream Month, and the third Sunday of July is National Ice Cream Day. Perfect time to make fresh peach ice cream, if the peaches are at the height of their season in your area. Sometimes I cook a custard base for my ice cream, but this is a simple egg-free no-cook ice cream. 

Fresh peach ice cream is only as good as your peaches (yellow peaches, please). If your peaches are less than perfectly ripe, sweet and flavorful, pick another flavor of ice cream to make while you wait for better peaches.

Bringing home great peaches is an art. First of all, they must be organic yellow peaches. Next, I like to make sure they were picked at the best time. You can tell a peach that has been picked too soon by its "green shoulders" around the stem end. Give it the sniff test. Does it smell like a peach or just a fuzzy styrofoam ball?

Now that you have your perfect peaches, don't skimp on step one of the directions. Chop the peaches into about 1/4-inch dice, and let them macerate for at least an hour. This will result in peach flavor throughout the ice cream, not just in the little chunks of frozen peach in it. 

What is your favorite ice cream? Will you be making some this month? 

Simple Fresh Peach Ice Cream 

(Makes about 5 cups)

1 1/2 cups peeled and chopped perfectly ripe yellow peaches (from 1 pound whole)

1 tablespoon freshly squeezed lemon juice

2/3 cup (4.66 ounces/132 grams) sugar, divided

1/8 teaspoon cinnamon

1 1/4 cups (10 fluid ounces/296 ml) heavy whipping cream

1 cup (8 fluid ounces/237 ml) milk (I used 2%)

1 1/2 teaspoons vanilla extract

1/8 teaspoon almond extract

Pinch salt

Fresh Blueberry Sauce

3 tablespoons sugar

1/8 teaspoon cinnamon

Pinch of salt

1/2 cup water

1 tablespoon freshly squeezed lemon juice

1 cup fresh blueberries (6-ounce/170 gram clamshell package)

1 1/2 teaspoons non-GMO cornstarch

1 tablespoon water

1 Place peeled and chopped peaches in 2-cup glass measure; stir in lemon juice and half of the sugar. Let macerate for at least an hour.

2 In medium bowl (I use a 2-quart glass measure to make pouring easier), whisk together remaining sugar and cinnamon, then cream, milk, extracts, and salt until the sugar is dissolved. Stir in the peaches with their juice. Cover and refrigerate at least 2 hours or overnight.

Tip: The cinnamon disperses better when mixed with the sugar before other ingredients are added. 

3 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes.

4 Transfer the soft ice cream to a freezer-safe airtight container and place in freezer for at least 3 hours. If frozen very solid, remove from freezer 10 to 15 minutes before serving.

5 Make the sauce. In 1-quart saucepan, whisk together sugar, cinnamon and salt. Stir in water and lemon juice, then blueberries. Cook over medium heat until berries start releasing their juices, about 2 minutes. Mix together cornstarch and water. Gently stir it into hot berries and simmer, stirring gently, for 2 minutes. Let stand at room temperature to cool. Refrigerate if not using within 2 hours.