Today is my husband's birthday and as it is too hot here to bake, and peaches are now available at our farmers' market, I was inspired by this post to make Philadelphia-style peach ice cream to soothe the march of time.
Using Carb Lover's recipe as a jumping-off point, and keeping in mind her advice not to take recipes too literally, I made a few minor adjustments. I went a bit scant on the sugar as the peaches were very sweet, and used just a drop of almond extract. I did not measure the lemon juice but just squeezed half a lemon; that tasted about right. I did macerate the peaches and sugar on the stove first, as advised in one of the follow-up posts. On impulse I added a spoonful of ginger.
Most significantly I did not whiz the mixture in a blender or food processor, partly because I like chunks of fruit in my ice cream (a la Ben and Jerry's elusive Southern Peach) and partly because I am lazy and did not want to wash another appliance. I reserved about 1/3 of the peaches to add toward the end of the freezing process.
The result is firming up in my freezer but I cannot overstate its deliciousness! Fortunately I am home alone today so there were no witnesses to my zealous scarfing of every drop left in the canister (and I didn't have to share). It does not look as suave and beautiful as Carb Lover's picture, but I think it has a nice homely attractiveness of its own. I was going to post a photo but it's not much to look at--the taste is the thing.
Thank you, thank you, thank you!