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This Monday is a holiday here in BC, it’s called… wait for it… BC DAY! I  thought to celebrate the province I live in I would use one of my favourite British Columbian ingredients. PEACHES. Taking a trip to interior BC in the summertime is not complete if you don’t stop at a road-side fruit stand for some fresh juicy peaches grown in the sprawling Okanagan orchards. I love using seasonal ingredients and I have been dying for the peaches to be at optimal ripeness so I could turn them into ice cream. This week I did exactly that. I toiled over whether to make a straight up peach ice cream or do peaches and cream. While I decided on peaches and cream there is still a lot of summer left to try an even peachier version. I’ll keep you posted when I try it out!

I have to add that this photo set may be my favourite yet. Emma is a genius behind the camera and my dear friend Emily gifted me with these adorable bowls for my birthday. I was so eager to give them a try and the colour of these yellow and orange bowls worked so beautifully with the peachy ice cream. Thanks Emma & Emily for helping make this Scoop Shoot so awesome!

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No experiment in ice cream making should ever be considered a failure if it yields edible ice cream. This week, however, I did learn a lesson. What I learned was that peaches have a lot of moisture in them. I know this should seem obvious, they’re about the juiciest and messiest fruit I can think of. I thought I accounted for the moisture by taking any water out of the recipe for the peach swirl but I highly advise mashing the peaches as much as possible. I thought it would be nice to leave them a little chunky, however I wound up with rock hard peaches in my ice cream.

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Peaches and Cream Ice Cream
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For the peach swirl
  1. 4 peaches peeled and chopped into very small pieces
  2. 2 Tbs white sugar
For the ice cream
  1. 1.5 cups of heavy cream
  2. .5 cups of milk
  3. ¼ cup + 2 Tbs white sugar
  4. 2 large egg yolks
  5. 1 tsp vanilla extract
Instructions
  1. Combine all ingredients for the peach swirl (peaches and sugar) in a heavy-bottomed pot and simmer on medium heat for about 30 minutes stirring occasionally
  2. Remove from the heat and use a fork to mash up the peaches and hot syrup so it forms a sauce, no large chunks should remain
  3. Put in the fridge to cool
For the ice cream
  1. 1) Whisk the egg yolks in a bowl and set aside.
  2. 2) Combine the heavy cream, .5 cups of milk and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
  3. 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  4. 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
  5. 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
  6. 6) Remove from heat and allow to cool slightly
  7. 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
  8. 8) Churn according to your ice cream maker's directions. Remove and swirl in the peaches, I did it in two layers as I scooped the ice cream into my storage container. Enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
Notes
  1. Ensure that the peaches are mashed into very small pieces. Even when cooked down, if large chunks remain they will become hard and icy!
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