2 cups fresh peaches (or nectarines), peeled and diced
1 ¼ cup sugar
Juice from a ½ lemon
2 large eggs*
3 cups Summerhill Goat Milk (best to use a fresh, unopened bottle)
How to Make It
Mix peaches, ½ cup sugar, and lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes or so.
When ready to prepare the ice cream, drain the liquid from the peaches into a small bowl. Return the peaches to the refrigerator. Save juice.
In a mixing bowl, whisk eggs for 1-2 minutes until light and fluffy.
Slowly whisk in sugar (¼ cup at a time) until thoroughly mixed and fluffy.
Slowly pour in Summerhill Goat Milk. You want all those delicious lumps and clumps to be included — it will make the ice cream richer and creamier. Continue whisking and slowly pour in peach juice.
Pour mixture into ice cream maker and follow the manufacturer’s directions for freezing. Just before the ice cream is finished (with about 2 minutes to go) carefully add the diced peaches to the ice cream. If ice cream is too soft, place in the freezer until it reaches desired consistency.
Makes 1 quart.
*contains raw eggs – consider using pasteurized eggs for your safety