Words, recipe and photo by Victoria Lai, founder and “chief icecreampreneur” of Washington, DC's Ice Cream Jubilee. The perfect summer ice cream from Ice Cream Jubilee, winner of the 2015 Washington City Paper Readers Poll for Best Ice Cream Shop, 2014 Washingtonian Best Of Award and the 2013 DC Scoop Competition. The homemade raspberry sauce complements this ice cream recipe, but it can also personalize store-bought ice cream.
Peach Pie Filling
1½ to 2 pounds very ripe fresh peaches, pitted and diced ½ cup white sugar 4 teaspoons lemon juice ½ teaspoon almond extract 1 dash cinnamon 1 cup crushed piecrust, crumbed into ½-inch pieces (use your favorite recipe)
Ice Cream Custard
2 cups heavy cream 1 cup whole milk ⅔ cup sugar ⅛ teaspoon salt 4 large egg yolks I
In a saucepan over medium heat, gently simmer peaches with ½ cup sugar and cinnamon until fruit is tender, about 10 minutes. Let cool.
Purée peaches in a blender until mostly smooth but small chunks remain. Add almond extract and cool to room temperature. Whisk egg yolks with sugar until thick and light yellow. Combine cream, milk and salt in a small pot. Heat to a simmer, for about 5 minutes, then remove from heat.
Whisking constantly, slowly pour about a quarter of the hot cream into the yolks until the liquids are combined and the egg yolks are warmed. Pour the warm egg mixture back into the pot with the cream and whisk to combine. Return pot to medium-low heat and gently cook until mixture reaches 170º. Strain liquid custard through a fine-mesh sieve into a bowl.
Cool mixture to room temperature, then add peach pie filling. Cover ice cream mixture and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. After churning is complete, pour ice cream into a container and stir in piecrust crumbles with a spatula.
Freeze overnight for hard-scoop ice cream. Or enjoy your soft ice cream immediately without freezing it overnight … because life is short.
1 pint raspberries 2 tablespoons sugar ½ tablespoon lemon juice
Combine the raspberries and sugar in a saucepan on low heat. Cook until fruit is broken down, about 8 minutes. Remove the heat and remove seeds, if desired. Let cool and serve over ice cream.
Victoria Lai is the founder of Ice Cream Jubilee, winner of the 2015 Washington City Paper Readers Poll for Best Ice Cream Shop, 2014 Washingtonian Best of Award and the 2013 DC Scoop Competition. Visit Ice Cream Jubilee's store next to The Yards Park, 301 Water Street SE. icecreamjubilee.com