If you’re gonna have pie, you gotta have ice cream

Ice cream, yo.

Ice cream, yo.

Did I mention I hate to let anything go to waste? Hate hate HATE it? So when I found out I could steep fresh peach pits in cream and make lightly peach scented ice cream I knew I had to do it. While my own homemade almond extract is not going to be ready until Christmas at the earliest I still have some store bought left over. There is nothing like the menage a trois of peaches, cream, and almond. It’s divine. Assuming you have an ice cream maker making ice cream at home is stupid easy. Its easier than making frozen custard, which is often mistaken for ice cream. Whats the difference you ask? Egg yolks, baby. Sweet, fatty, golden yellow, emulsifying egg yolks.

Seriously, save these guys.

Seriously, save these guys.

Ice cream can technically be made in one day, but I always give frozen custard overnight to chill. I do the same with any infused ice creams, like this one, so plan to make it the day before you want to eat it. It’s really really ridiculously easy to just steep some peach pits from your pie making at the same time you are making said pie. Let it sit overnight with your pie dough and then “spin” (the term used in professional kitchens for churning ice cream) your ice cream while you form your pie. You could spin your ice cream at the same time as your pie is baking but even with as awesome as the Cuisinart and KitchenAid ice cream makers are if the high heat of the oven makes your kitchen warm your ice cream will suffer. Avoid this issue by spinning your ice cream (a lovely hands off 20-30 minutes) while you are rolling pie dough, which also benefits from a cold kitchen.

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