If there’s one pair who knows how to make a mean ice cream, it's Martha Bass and Sophie Mendelson, the duo behind Sugarwitch. The ice cream sandwich business, which initially began in Columbia, Missouri, has taken St. Louis by storm. When they’re not busy making batches of ice cream in their commercial kitchen, they also love to make it at home with this Bass family recipe.
“Use the absolute ripest peaches, as the dairy and the freezing make it harder for fruit flavors to come through,” Mendelson says. Mendelson and Bass recommend the Donvier manual ice cream maker. Visit your local farmers market for fresh peaches, and get churning.
*Note: this recipe uses raw eggs, which can be potentially dangerous.
Peach Ice Cream
Yields | 1 quart |
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- 5 to 6 ripe peaches
- 1 pint cream
- 1 cup sugar, divided
- 2 to 3 egg yolks
- 2 to 3 teaspoons fresh lemon juice (optional)
| Preparation | Peel and slice peaches. Mix in medium bowl with ¼ cup sugar and optional lemon juice. Thoroughly mash with a fork or a potato masher so that the peaches release juices. The mixture should be slightly chunky, not fully puréed. Let sit for 15 to 30 minutes.
Whisk together 2 to 3 egg yolks and remaining ¾ cup sugar until sugar is dissolved and mixture is light and creamy. Slowly add in cream and incorporate fully. Add in peach mixture, and stir to combine.
Pour mixture into ice cream machine and churn, following manufacturer’s instructions. Ice cream is best eaten right away.
Mary Andino
Managing Editor
Mary Andino is the managing editor at Feast. She loves making gnocchi, talking with farmers and makers, and promoting sustainability.
