Someone bought a 25 pound box of class 2 peaches at the farmers markets this past weekend. (What is class 2? Just the not so pretty ones – which honestly I could see no difference outside of some scars on the peels – you get 5 pounds more for $5 less than class 1.) Buying that many means…yeah, it is probably going to be peach week around here…lol! I kind of went crazy this weekend, but I am telling you: homemade peach ice cream with peach jam drizzled over the top is sublime. Even better when it is all nestled on top of more peaches.
Gingered Peach Refrigerator Jam
- 6 large ripe peaches (each at least hand size)
- 3 cups granulated sugar
- 2 Tbsp finely chopped fresh ginger
- 1 Tbsp fresh lemon juice
- ¼ tsp fine sea salt
Bring a large pot of water to boil. Gently immerse peaches into it (working in batches if need be), for 1 minute. Pull out and rinse in a colander under cold water. Peel peaches, remove pits.
Add peaches to a food processor, pulse until coarsely chopped.
Add to a medium heavy, stainless steel saucepan, with sugar, ginger, lemon juice and salt.
Simmer over medium, for about 30 minutes, once it comes to a simmer. Stir often, until thickened (it reduces).
Ladle into canning jars, let cool on counter, seal and refrigerate for up to a month.
Makes about 3 pint jars.
My peaches were very big, if yours are grocery store size, I might suggest you use more. And by grocery store size, the size of a grocery store apple.
Peach Ice Cream
- 14 ounce can or bottle sweetened condensed milk
- 5 ounces canned evaporated milk
- 2 Tbsp granulated sugar
- 2 tsp pure vanilla extract
- 2 cups whole milk
- 4 medium peaches or 15 to 18 ounce can/jar peaches, drained
If using fresh peaches, peel and core, chop up. Add the ingredients to a blender, pulse until just mixed. Chill for 30 minutes.
Pour into ice cream maker, follow directions for freezing (Our Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker takes 30 minutes).
Transfer soft ice cream to glass storage containers immediately, store in freezer for a couple of hours to finish setting up.
Makes about 1½ quarts.