{recipe} Spiced Maple Peach Ice Cream

I’ve mentioned previously how much it pains me to waste fruit, even when it’s well past the point of eating. With the last of the very overripe and mushy peaches I put together a simple spiced summer ice cream.

Usually I make a custard-based ice cream, but for this one I didn’t bother, and it was just delicious. (For some reason they call this “Philadelphia style.”) As to the maple syrup, I prefer Grade B, which is darker and richer in flavor than Grade A. My only mistake was not making a batch of oatmeal cookies to go with it.

Recipe: Spiced Maple Peach Ice Cream
makes about 1 quart


  • 4 peaches, very ripe (or overripe)
  • 3 Tblsp good quality maple syrup
  • 1 tsp cinnamon
  • 2 cups heavy cream
  • 2/3 cup brown sugar
  • 1 vanilla bean
  • 1 cup half and half
  • large pinch salt


  • Peel peaches. In a bowl, mash the peaches with a fork or your hands. Add maple syrup and cinnamon. Cover and leave in fridge for 1 to 4 hours.
  • In a pot, heat the heavy cream and the brown sugar just to melt it. Remove from heat. Use a paring knife to split the vanilla bean. Scrape out the seeds and add seeds and pod to the pot. Let sit for 1-4 hours.
  • Remove vanilla pods from cream. Combine cream and peaches. Add half and half and a large pinch of salt. Refrigerate completely.
  • Process in an ice cream maker until desired consistency. It may take a little longer because the mixture is not as thick. Mine took about 45 minutes.


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