Peach-Cherry Ice Cream (Egg-Free) Recipe
Makes 1 quart (approx.)
1-1/2 pounds peaches, peeled and chopped into small pieces (about 4 medium)
1 cup cherries, pitted and chopped
¾ cups sugar
1 tablespoon Kirsch liqueur or Grand Marnier
1 teaspoon fresh-squeezed lemon juice
Pinch kosher salt
2 cups heavy whipping cream
1 teaspoon peach schnapps or vanilla extract
Place ice cream maker bowl into the freezer until fully frozen, about 24 hours. In a large bowl, combine peaches, cherries, half of sugar, liqueur, lemon juice and salt and allow to sit for 30 minutes.
In a medium saucepan, over medium heat, add cream with remaining sugar, Schnapps or vanilla. Stir to dissolve sugar, about 10 minutes. Remove from heat. Pour the cream mixture over the peaches and stir until combined. Cover with plastic wrap, making sure plastic is touching the top of the mixture. This prevents a skim from forming. Refrigerate
Overnight.
Once chilled, pour prepared mixture into chilled freezer bowl and prepare according to ice cream maker’s instructions. Pack into a freezer-safe container, place in freezer and allow to harden before serving. Consume within a few days.
