Ah, sweet nectar.
This is somewhere between a sauce and juice. Use it for making peach ice cream or in smoothies. Or thicken it up and use it as a topping on vanilla ice cream.
4-6 Ripe peaches,
water,
sugar (optional/adjust to taste)
1. Blanch the peaches in boiling water, about 2 minutes.
2. Place the peaches in bowl of ice water about 2 minutes.
3. Remove skin, slice, discard skin and pit.
4. For every cup of sliced peach, add 1/2 cup of water and 1 Tablespoon sugar (or to taste) and blend in food processor or blender.
5. Strain, seal, and refrigerate.
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Overrun is a measure of the volume of air whipped into the ice cream mix. You can decide if there's too much air in this blog, which contains select entries from my little black book of homemade ice cream recipes.
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