Cinnamon Peach Ice Cream

June 2009
Cinnamon Peach Ice Cream

by 3 people

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Makes: 6 servings

Prep: 35 mins

  • 2 pounds peaches--peeled, pitted and coarsely chopped
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 teaspoon fresh lemon juice
  • 1 pinch salt
  • 1 1/3 cups heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon ground cinnamon
  1. In a medium saucepan, combine the peaches, 7 tablespoons sugar, the lemon juice and salt. Cook over medium heat, mashing, until jam like, about 15 minutes. Let cool.
  2. In a medium bowl, whisk together the cream, milk, remaining 3 tablespoons sugar and the cinnamon until the sugar is dissolved. Stir in the peach mixture and refrigerate for 4 hours.
  3. Using an ice cream machine, process the peach mixture according to the manufacturers instructions. Transfer to an airtight container and freeze until firm, about 4 hours.