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This is the easiest
way to remove skin from peaches. Bring 2 quarts of water to a rolling
boil, score the bottom of the peaches with an X, add to the boiling water
and boil for about 20 seconds. Remove the peaches from the water and remove
the skins. Cut the peaches into chunks and remove the pits. Add the peach
sections, sugar, VANILLA
SUGAR and CEYLON CINNAMON
to a blender or food processor and puree. Cover with plastic wrap and
let the mixture stand on a counter for 11/2 hours. Cut the lemon in half
and squeeze the juice into a cup, making sure to remove any seeds. Add
the water and lemon juice to the mixture and stir thoroughly. Cover and
refrigerate for 20 minutes. Pour the mixture into the ice cream maker
and freeze according to the ice cream maker’s directions. In general,
it should be frozen after 25 minutes. When it is ready, the consistency
will be thick and creamy. If a harder texture is desired, or your little
home ice cream maker is on the wimpy side, place the peach freeze in a
covered container in the freezer, freeze for several hours before serving
Prep. time: 10
minutes.
Chilling time: 21/2 hours.
Serves: 6-8.
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