Recipe: Easy Peach or Apricot Ice Cream

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook. Hear her this Saturday on Good Food’s Market Report.

Easy Peach of Apricot Ice Cream

2 pounds peaches or apricots

3/4 cup sugar

1 tablespoon lemon juice

1 tablespoon mild honey

1 cup heavy cream

Peel peaches: Drop in boiling water for 30 seconds, drain and slip off skins. Cut into pieces and place in a bowl. If using apricots, cut or tear unpeeled apricots into quarters and place in a bowl. Stir in the sugar and lemon, cover, and let stand at room temperature for 1 hour or up to 3 hours for the fruits to release their juices (may also be refrigerated overnight). Puree the fruit mixture until well-blended. Lightly warm the honey to liquefy and stir into the fruit mixture. Stir in the cream and chill the mixture thoroughly. Process in an ice cream maker according to manufacturer’s directions. Pack into 1-quart container and freeze. Allow to soften about 10 minutes before serving.

Makes 1 quart.

© 2011, Amelia Saltsman.