This is a quick ice cream recipe that involves no eggs and no cooking, perfect for a hot summer day when you don't want to spend much time in the kitchen. Allowing the peaches to marinate with the sugar brings out the juices, so don't skip this step.
|2 pounds||ripe organic peaches (peeled and pitted, cut into 1/2-inch slices (4 cups))|
|1 1/2 tablespoons||fresh lemon juice|
|1 1/2 cups||heavy (whipping) cream|
|2 teaspoons||pure almond extract|
|freshly grated nutmeg|
|2 tablespoons||peach liqueur or peach schnapps|
Place the peaches in a large bowl. In another bowl mix the sugar and salt, whisking to combine. Add the sugar mixture and the lemon juice to the peaches and stir to blend. Refrigerate the peach-sugar mixture for 1 to 2 hours, stirring occasionally.
Mash the peaches with a potato masher or coarsely chop them in a food processor. Stir in the cream, almond extract, and a few gratings of nutmeg.
Freeze the mixture in an ice cream maker according to the manufacturer's directions. Add the peach liqueur during the last 5 minutes of churning.
Transfer to a container, cover, and freeze until firm, 1 to 2 hours.