Excerpted from My Beverly Hills Kitchen by Alex Hitz, Copyright © 2012 by Alex Hitz, by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
From Alex: Leave it to a Californian to teach this Georgia peach about peach ice cream. I refer here to Betsy Bloomingdale, a self-proclaimed foodie and cookbook author, and one of the best hostesses in America. I had this homemade ice cream in the height of summer peach season several years ago and had to have the recipe. The secret ingredient here is almond extract, which provides a lovely undertone, supporting the main flavors beautifully without ever stealing the spotlight.
6 medium super-ripe peaches, and I mean super-ripe!
1 and 1/2 cups sugar
1 and 1/2 tablespoons lemon juice
3 cups heavy cream
1/4 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon almond extract
Peel the peaches and remove their pits.
In a food processor fitted with the metal blade, puree the peaches and transfer them to a mixing bowl. Add the sugar and lemon juice, and stir the mixture well to combine. Cover and refrigerate for 2 hours.
In a medium-sized mixing bowl, whisk together the cream, salt, vanilla, and almond extract, and stir in the peach mixture.
Transfer the ice cream base to the container of an ice cream freezer, and freeze it according to the manufacturer's directions.
Yield: 2 quarts, about 8 servings
Recipe, kosher, dairy, dessert