Farm-Stand Peach Ice Cream

Name: Farm-Stand Peach Ice Cream
Yield: makes about 2 quarts / serves 6 to 8
Ingredients: 3 cups half-and-half; 1 cup heavy cream; 1 vanilla bean, split lengthwise, seeds scraped and reserved; 6 large egg yolks; 1 cup sugar; 6 tablespoons (3/4 stick) unsalted butter; 6 ripe peaches (about 1 1/2 pounds), peeled and sliced; Pinch of kosher salt

December 14, 2011

Throughout the South, but especially along rural strips of highway, you’ll find a plethora of roadside farm stands advertising their homegrown wares with colorful, hand-painted wooden signs. I love these quirky little catchall stands, where you’re almost as likely to encounter folk art or a mini petting zoo as you are watermelons and eggs. If you’re lucky, you can also find some of the best peach ice cream you’ll ever eat—creamy, cold, and ultrafresh. I like to think my version, which makes the most of sweet, sun-ripened fruit, is just as tasty.

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