Fresh Georgia Peach Ice Cream

INGREDIENTS
2 cups finely chopped ripe peaches, peeled if you prefer

1-1/4 cups sugar

Juice of 1/2 lemon

2 large eggs

2 cups heavy or whipping cream

1 cup milk

DIRECTIONS

1). Combine the peaches, 1/2 cup sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. 

2). Remove the peaches from the fridge and drain the juice into another bowl, saving the juice. Return the peaches to the fridge. 

3). Whisk the eggs in a bowl until light and fluffy. Whisk in remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Pour in the cream and milk and whisk to lend. Add the peach juice and blend. 

4). Transfer the mixture to an ice cream maker and freeze rolling the manufacturer's instructions. 

5). After the ice cream stiffens, (just 1-2 minutes before it's done), add the peaches, then continue freezing until the ice cream is ready. 

Cream base is from Ben & Jerry's Ice Cream Recipe Book

Cherry Chocolate Chip Ice Cream (Ben & Jerry's - Modified)

INGREDIENTS
1⁄4 cup shaved semisweet chocolate
1⁄4 cup fresh bing cherries, halved and pitted (if using canned cherries, be sure to drain the syrup)
2 large eggs
3⁄4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

1-2 oz of Maraschino Cherry juice (for color and flavor)

DIRECTIONS
Place the shaved chocolate flakes and the cherries in separate bowls; cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend; add chilled chocolate and cherries and stir to combine. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Roasted Strawberry Ice Cream

Ingredients

• 1 pint strawberries, hulled and sliced 1/2 inch thick
• 1/3 cup sugar
• 3 tbsp lemon juice
• 1 1/2 cups whole milk
• 2 tbsp corn starch
• 4 tbsp softened cream cheese
• 1/8 tsp sea salt
• 1 1/4 cup heavy cream
• 2/3 cup sugar
• 2 tbsp corn syrup
• 1/4 cup buttermilk

Directions

1. Combine the strawberries and sugar in an 8″ square baking dish and roast in a preheated 375 degree oven until softened, about 8 minutes. Puree berries in a blender or food processor with the lemon juice.
2. Mix 2 tbsp of the milk with the corn starch in a small bowl until dissolved. Set aside.
3. In a medium bowl, whisk cream cheese and salt until smooth. Set aside.
4. Fill a large bowl with ice water. Set aside.
5. Combine the remaining milk, cream, sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat and boil for 4 minutes. Remove from heat and slowly whisk in cornstarch mixture. Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute. Remove from heat.
6. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the strawberry puree and buttermilk and blend well. Pour mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as it melts, until completely chilled, about 30 minutes.
7. Pour the ice cream base into the frozen ice cream maker canister and process until thick and creamy. Pack into a storage container and freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving to soften slightly.