I have an important piece of foodie advice for you. When you visit Poland, you must eat ice cream, eat the ice cream at every opportunity. It’s just wonderful. When I tried to recreate a Polish ice cream, not too sweet, I originally worried that I could only get so close with this Lody Brzoskwiniowe (Peach Ice Cream) because I was using American dairy products.
I have nothing against American dairy, but it’s just better in Poland. I’m not sure why. Smaller farms, less commercial production process? Different grass? Happier cows? I can’t say, but I found everything from ice cream to yogurt to cream cheese to just have more flavor. The second time I made this, I followed the advice in the comments below and used grass-fed milk and cream.
What a difference! This is the taste I remember, so use grass-fed milk if you can find it.
You’ll notice a theme here, the other main ingredient is peaches, in this case from our little Desert Gold peach tree. After peach cocktails, peach barbecue sauce, and peach cake, this batch of peach ice cream finished off the harvest.
Find some yummy peaches and try Lody Brzoskwiniowe (Peach Ice Cream).
Smooth and creamy with a light peach flavor
- 3 eggs
- 1 1/4 cups sugar
- 1 tablespoonflour
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 1/2 cups heavy whipping cream
- 4 cups ripe peaches, peeled and diced
- 2 tablespoons bourbon or rum (optional)
- Whisk together eggs, sugar, flour, vanilla and salt until well combined
- Over medium heat, warm milk until it begins to steam, very slowly, add hot mixture to the eggs a tablespoon at a time, blending after each addition, as the cold egg mixute begins to warm, you can add a little more with each addition, but don’t rush it, you don’t want scrambled eggs
- Once it’s all combined, return to the saucepan, and over medium heat, stirring (from the bottom of the pot) constantly, cook for 15 – 20 minutes, it will be thick enough to coat the back of a spoon and you should be able to leave a clean trail by tracing your finger over the back of the spoon
- Remove from heat, stir in the heavy cream, cool, chill at least a couple of hours or overnight
- Puree peaches and add to custard, pour into ice cream freeze and process according to manufacturer instructions until firm, add bourbon or rum just before finished (don’t add too much, the alcohol will keep it from freezing)
- Move to the freezer for another hour or two before serving
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.